Recent content by yaddayadda93

That's interesting and I hadn't thought about that. Can you recommend a different yeast? The 6-oz bottle was pretty hard this morning, which tells me it has carbed up already. I moved the bottles to the cold garage this morning and I'll try a bottle this evening. I took a sip from the small...

Where's your sense of adventure? Thanks for the answer.

In an effort to reduce the wear-and-tear on the kitchen stove, I've been looking for a propane burner. I'm cheap, and I've been looking in second-hand stores. In a weak moment, I saw a never-been-used camp stove for only $7. I was pretty excited and I had people with me so I had to hurry and I...

Bottled the cider today. Primed with one 12-oz. can of Kroger brand raspberry lemonade frozen concentrate (180g sugar). FG was 1.029, not nearly as close to 1.000 as I was hoping for. My guess is the temperature it was fermenting at. We keep the house at 60F during the day while we are at work...

So ... nine days in and the fermentation seems to be going well. It's been bubbling pretty good and is still going about one bubble every five seconds or so. But it's still at 1.054. It's fermenting at 65-67 degrees, which is about as good as it's going to get in Idaho in December. Is that why...

Mixing and matching parts from a number of different existing recipes, this is the 1-gallon test batch I put together today. I'd love to hear any critiques, thoughts, questions, etc. 1 12-oz. can frozen apple juice concentrate (Fred Meyer/Kroger brand, 174g sugar, vitamin C added) 112 oz...

That sounds right to me. So when people say X is more fermentable than Y, they mean X has a lower percentage of non-fermentable material in the total mass than Y does. Thanks for the answer.

OK. And fermentable is a binary state, right? In other words, it's either fermentable or it's not, and not a situation of "more fermentable" or "less fermentable"?

This thread is kind of old but hopefully someone will see this and have the answer I need. All of the information is really helpful (thank you) and gets me almost everything I need. I have just one missing piece of the puzzle: For the purposes of fermentation and effects on gravity and ABV...

OK. So lessons learned so far: 1. Don't mill dark malts (didn't know that until after they went through the mill). 2. Have a full bag of ice on hand to cool the wort. I was making fast progress until I ran out of ice. 3. Always use a yeast starter. Sometimes it's required, and even when it...

The first day or two was about 75 degrees while I dialed in the "fermentation closet". Since then, it has been fermenting at a constant 69-70 degrees. The mash was about 155F for 30 minutes. The boil was supposed to be 45 minutes but it ended up being closer to 55 minutes at a slow rolling...

The first day or two was about 75 degrees while I dialed in the "fermentation closet". Since then, it has been fermenting at a constant 69-70 degrees. I don't think I should go much higher than that with ale yeast, should I?

I've butchered the fermentation of my return to brewing and I need advice on where to go from here. I'm doing a Chocolate Stout with the following grain bill: 1# crystal malt 8oz brown malt 4oz chocolate malt 4oz black patent 4oz roast barley 6.6# dark malt extract 1# lactose 4oz...