Last Activity:11-29-2013 12:35 PM
Posted in thread: Got Krausen? on 12-08-2012 at 01:35 AM
After your reading you will know for sure if it is done. What looks to be krausen in the
picture appears to just be left over gunk from the fermentation. It does not always sink to the
Posted in thread: Cherry addition advise in Quelque Chose Clone? on 12-06-2012 at 07:08 PM
Hi all, Next week I'm adding 6lbs of sour cherries to my Quelque Chose clone. What is the best
way to sanitize them, currently they are pitted and frozen. I was thinking of just heating them
Posted in thread: Interesting fermentation... funky smell/taste on 12-06-2012 at 06:55 PM
With your next starter keep in mind that they do tend to smell, sulfur/rotten egg seems to be
the most common. Your noise tingling was likely due to inhaling co2 in the solution. I'd guess
Posted in thread: Got Krausen? on 12-06-2012 at 02:29 PM
Okay, looks like the krausen that stuck to the carboy is just slowly falling onto the top. If
it has fermented out and your gravity is stable you could bottle now. Personally I would rack
this to a se...
Posted in thread: Got Krausen? on 12-06-2012 at 01:46 AM
What exactly does this krausen look like? Thin white film or tiny clear bubbles etc? I've never
had any krausen after three weeks, the top should just look clear.
Posted in thread: High ABV on 12-04-2012 at 07:28 PM
One vile is good if you are doing a starter. If you don't want to do a starter then pitch
multiple viles. I'd suggest using a blow off tube as well. Big beers pitched with a healthy
amount of yeast te...
Posted in thread: where to buy Milk Sugar/Lactose in Canada? on 11-25-2012 at 04:05 AM
Canadian Homebrew Supplies has Lactose and about everything else you could want:
Posted in thread: Westmalle Dubbel Clone on 11-15-2012 at 05:06 PM
I'm about to brew a Dubbel that I'd like to be somewhat like Westmalle's. Below is the
ingredients I have, any suggestions? What about mash temp, fermentation temp etc?3lbs Pilsner
DME5lbs Pale Malt1l...
Posted in thread: My First Cider Brew on 11-15-2012 at 02:49 AM
The sulfur taste is common. It is mainly from the yeast and it will dissipate over time. Apple
juice itself is also rather sulfury. Cider is best when it has aged. Some people bulk age it in
Posted in thread: Another Stuck Fermentation Problem on 11-14-2012 at 05:37 PM
What is your room temp? Warming tends to be a good way to get yeast going again (up to about
75F). Pitching yeast into an alcoholic environment may mean they will struggle… you would be
better to get ...