Last Activity:11-30-2013 10:57 PM
Posted in thread: Belgian wont carb on 10-04-2012 at 01:58 PM
I've had something similar happen with my last Dark Strong Ale. I usually add yeast at bottling
on this beer, but last time I didn't... My notes indicate that the beer was in secondary for
just over 3...
Posted in thread: Has anyone seen this? on 09-12-2012 at 04:21 AM
Hi SS.I think what's going on here is the yeast cells are being electrostatically attracted to
the sides of your fermenter. I have seen this before with a 'less than optimal' fermentation
when the yea...
Posted in thread: A hop too far on 06-22-2012 at 02:50 PM
It looks like it's been about a month since you're brew day. Any updates?
Posted in thread: At Wit's end... Burnt wheat. on 12-20-2011 at 08:08 PM
So, the short end of a long story is that I dumped it... I let it sit in the carboy for awhile
tasting it periodically. After the initial slight drop in terribleness the flavor plateaued at
Posted in thread: Is there something up with my bottle-trub? on 04-28-2011 at 02:48 PM
looks like dry hops to me.
Posted in thread: Aeration during fermenation ?!? on 03-31-2011 at 03:40 AM
I believe the key here is to wait until the yeast has had enough time to go through at least
one cell division. This will be between 8 to 18 hours depending on yeast vitality, temperature
Posted in thread: How many gallons of homebrew in 2010? on 11-23-2010 at 03:14 PM
31,067+3Gal RIS+5Gal Imperial Stout+5Gal American Stout=31,080
Posted in thread: How many gallons of homebrew in 2010? on 10-17-2010 at 10:49 PM
27377.5+1.5 Gallon Belgian Blonde,+2 Gallons Cyser+10 Gallons Belgian Tripel= 27,391 Gallons
Posted in thread: Weissbier isn't cloudy on 10-09-2010 at 04:53 AM
Next time when brewing this toss a handful of flour (yup) in the boil kettle. You'll get a nice
starch haze that will keep your brew cloudy longer. When the yeast flocs out, it will actually
Posted in thread: Late sugar additions on 09-29-2010 at 02:32 AM
I would think that incremental adding a smaller portion of the sugars would be beneficial.
Here's why:Adding a large amount of sugar at once to a actively fermenting brew will cause a
majority of the ...