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Search: Posts Made By: SterlingHopper
Forum: Fermentation & Yeast 09-21-2013, 07:07 PM
Replies: 32
Views: 1,164
Posted By SterlingHopper
I've had great success with a swamp cooler in my...

I've had great success with a swamp cooler in my basement.



Not sure why a swamp cooler would need such frequent attention. I leave a fan going and check on it every day. Much less work than...
Forum: General Techniques 07-20-2013, 02:05 PM
Replies: 8
Views: 751
Posted By SterlingHopper
I like your fermentation profile (I do the same...

I like your fermentation profile (I do the same after pitching around 45). After fermentation has wrapped up around 60-65, I rack to secondary and lager for 6 weeks in the mid-30s. Lagering in the...
Forum: General Techniques 12-30-2012, 02:43 AM
Replies: 17
Views: 2,601
Posted By SterlingHopper
Oh, and BLaM indicates that many Belgian ales are...

Oh, and BLaM indicates that many Belgian ales are "lagered" (cold conditioned) for a couple weeks in the mid-50s after primary fermentation is complete.
Forum: General Techniques 12-30-2012, 02:38 AM
Replies: 17
Views: 2,601
Posted By SterlingHopper
I think this is absolutely right. The classic...

I think this is absolutely right. The classic examples of Belgian beers that we get here in the States are relatively old. They're still great beers, but when we emulate the styles, I think we tend...
Forum: Equipment/Sanitation 12-30-2012, 12:58 AM
Replies: 22
Views: 1,764
Posted By SterlingHopper
If you're desperate, I think you could leave the...

If you're desperate, I think you could leave the fridge on as normal and use a temp controller and brew belt (or heat pad) to keep the fermentor exactly where you want it. For lagers this might mean...
Forum: Bottling/Kegging 12-30-2012, 12:41 AM
Replies: 2
Views: 2,914
Posted By SterlingHopper
The British vs US beer carbonation is all about...

The British vs US beer carbonation is all about the style. As in, most British ales should have relatively low carbonation than the ~2.5 volumes of CO2 appropriate for US ales and lagers or 3-4 vols...
Forum: Beginners Beer Brewing Forum 12-30-2012, 12:33 AM
Replies: 9
Views: 570
Posted By SterlingHopper
The STC-1000 two-stage temperature controller is...

The STC-1000 two-stage temperature controller is only $25 (including shipping) on Ebay. SO much cheaper than the Johnson and Ranco, so long as you print out a Celsius to Fahrenheit conversion table.
Forum: Fermentation & Yeast 12-29-2012, 11:40 PM
Replies: 15
Views: 1,451
Posted By SterlingHopper
This is called Krausening, and was a traditional...

This is called Krausening, and was a traditional technique for carbonating german lagers according to Reinheitsgebot.
Forum: General Beer Discussion 12-28-2012, 11:19 PM
Replies: 63
Views: 4,243
Posted By SterlingHopper
Yeah... IPAs and stouts are the last beers I...

Yeah... IPAs and stouts are the last beers I would recommend to ease BMC drinkers into craft beer. Don't get me wrong, they're fantastic styles that most of us will have an obsessive phase about...
Forum: Fermentation & Yeast 12-26-2012, 11:30 PM
Replies: 15
Views: 1,451
Posted By SterlingHopper
It sounds like your problem can be more-aptly...

It sounds like your problem can be more-aptly described as over-carbonation. There are several root causes here, but the basic gist is that there is too much simple sugar in your beer when you...
Forum: Fermentation & Yeast 12-10-2012, 02:31 AM
Replies: 13
Views: 2,107
Posted By SterlingHopper
Well, they aren't exactly identical, although...

Well, they aren't exactly identical, although they came from the same source. I've noticed that White Labs is a bit more conservative with its recommended temperature ranges than Wyeast for yeasts...
Forum: Fermentation & Yeast 12-10-2012, 02:27 AM
Replies: 5
Views: 347
Posted By SterlingHopper
At this point, I recommend taking the fermentor...

At this point, I recommend taking the fermentor out of the bath and allowing it warm up. This will keep the yeast active a little bit longer, helping fully-attenuate your beer. Since primary...
Forum: Fermentation & Yeast 12-10-2012, 02:14 AM
Replies: 11
Views: 767
Posted By SterlingHopper
SpeedYellow means http://yeastcalc.com/...

SpeedYellow means http://yeastcalc.com/ (www.yeastcalc.com)
Forum: Cider Forum 08-29-2012, 01:54 AM
Replies: 4
Views: 579
Posted By SterlingHopper
I was listening to the Jamil show episode on...

I was listening to the Jamil show episode on cider today. He advises against this for the same reason you shouldn't make a starter with table sugar: once the yeast has adjusted to fermenting simple...
Forum: Fermentation & Yeast 05-08-2012, 01:48 AM
Replies: 24
Views: 1,693
Posted By SterlingHopper
I'm guessing your yeast culture got infected...

I'm guessing your yeast culture got infected somewhere along the way, especially if you harvested it from a bottle.
Forum: Fermentation & Yeast 05-08-2012, 01:40 AM
Replies: 5
Views: 330
Posted By SterlingHopper
And by British vs. American I mean slightly...

And by British vs. American I mean slightly estery with a touch of diacetyl vs. clean and dry.
Forum: Fermentation & Yeast 05-08-2012, 01:39 AM
Replies: 5
Views: 330
Posted By SterlingHopper
Got any idea if you're going British vs. US...

Got any idea if you're going British vs. US flavors in your stout?

US style: Pacman, Denny's Favorite (Wyeast 1450), or 1272
British: Fuller's (1968), Boddington's (1318), or Scottish (1728,...
Forum: Fermentation & Yeast 05-06-2012, 01:41 PM
Replies: 11
Views: 823
Posted By SterlingHopper
You put the blowoff container into a bucket?...

You put the blowoff container into a bucket? Genius! Why didn't I think of this before? *facepalm* Would've saved me the mess 1056 just made with my IPA...
Forum: Fermentation & Yeast 04-15-2012, 03:34 AM
Replies: 4
Views: 549
Posted By SterlingHopper
Your attenuation depends on your yeast strain,...

Your attenuation depends on your yeast strain, mash temp, %of unfermentables (crystal malts), and ferm temp. If you used the Scottish ale yeast for your Wee Heavy, 75% is probably done.

I agree...
Forum: Extract Brewing 04-06-2012, 07:43 PM
Replies: 14
Views: 2,304
Posted By SterlingHopper
It's important to make sure that you're pitching...

It's important to make sure that you're pitching enough yeast (http://www.mrmalty.com/calc/calc.html). This ensures that the beer is attenuating fully without off-flavors, and will carbonate...
Forum: Extract Brewing 04-05-2012, 01:04 AM
Replies: 14
Views: 2,304
Posted By SterlingHopper
Also, I'm betting your extract beers aren't...

Also, I'm betting your extract beers aren't attenuating as well as commercial beer. To get the yeast to finish the last little bit of sugar, make sure you're pitching enough healthy yeast...
Forum: Extract Brewing 04-05-2012, 01:00 AM
Replies: 14
Views: 2,304
Posted By SterlingHopper
Maybe what you're brewing is just lower abv than...

Maybe what you're brewing is just lower abv than what you're used to drinking. Are you measuring your gravities and calculating abv (http://www.rooftopbrew.net/abv.php)? Don't forget to adjust your...
Forum: Fermentation & Yeast 04-03-2012, 11:31 PM
Replies: 9
Views: 514
Posted By SterlingHopper
I refer to Jamil Z's list...

I refer to Jamil Z's list (http://www.mrmalty.com/yeast.htm).
Forum: Fermentation & Yeast 03-27-2012, 12:24 PM
Replies: 17
Views: 761
Posted By SterlingHopper
The CA Common yeast (Wyeast 2112) top-fermented...

The CA Common yeast (Wyeast 2112) top-fermented for me in the low 60s.
Forum: Fermentation & Yeast 03-27-2012, 03:13 AM
Replies: 17
Views: 761
Posted By SterlingHopper
Oooh, I've been using 1318 and 2112 (CA Common)...

Oooh, I've been using 1318 and 2112 (CA Common) recently. I'd say the 1318 is quite estery (in a dark fruit, British way), has med attenuation, and definitely leans on the maltier side. 2112 has been...
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