Last Activity:12-30-2013 5:27 AM
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Posted in thread: Need help for clarify the beer from new brewer on 02-25-2012 at 04:26 PM
Give the gelatin a try. Or wait, gravity always works, even in Thailand (so I've heard). My
favorite trick is to name the beer "Unfiltered"
Posted in thread: A problem? on 02-25-2012 at 04:24 PM
Do you have a chiller? Ideally you'd chill is straight to 68. If you don't have a chiller or if
you happen to be somewhere where the groundwater is very warm, that's probably the best you can
Posted in thread: First batch on 02-24-2012 at 05:32 AM
Give it at least 10 days
Posted in thread: stuck fermentation? on 02-24-2012 at 05:28 AM
So it's my guess that your beer is done with the main part of fermentation. The best way to
tell is to take a gravity reading and see. The yeast will have an expected attenuation and you
can see if yo...
Posted in thread: 1st time kegging help on 02-23-2012 at 06:28 PM
I agree. I'd give most beers at least 10 days and that's if I'm in a rush.
Posted in thread: Whirlpooling without a pump on 02-15-2012 at 06:09 PM
I know this doesn't answer your question exactly, but you should consider boiling with your
hops in a hop bag. That being said, I don't think you need to move things too much to get a
good cone going.
Posted in thread: Hoppy Red Ale (extract) on 02-15-2012 at 06:04 PM
That amount of roasted barley will not be too noticeable especially at 1 ounce. Many folks use
an addition like that to get some color w/o too much flavor. I use Crystal 120 and Chocolate
Malt to get ...
Posted in thread: Newbie brewer needs some advice. on 02-15-2012 at 05:55 PM
The clarity thing is all about time and gravity letting the yeast fall out. I don't transfer my
beers to a secondary, but I used to. Just keep them in the primary for about two to three weeks
Posted in thread: I think I messed up on 02-15-2012 at 05:01 PM
IPAs like this often start to taste really good after about 6 weeks of age on them I've found.
Posted in thread: I think I messed up on 02-15-2012 at 03:41 PM
Relax.It sounds perfectly normal to me. Your main fermentation was probably done around the
time you transferred it. It will take some time to clear. There's still some work going on with
the yeast st...