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Search: Posts Made By: DrewBlue
Forum: Fermentation & Yeast 03-26-2014, 04:34 PM
Replies: 11
Views: 489
Posted By DrewBlue
At this point I'm inclined to do that, too. I'm...

At this point I'm inclined to do that, too. I'm looking forward to doing FFTs on my future brews though, so that was good experience. Thanks to all of you for the helpful guidance! :mug:
Forum: Fermentation & Yeast 03-26-2014, 02:26 PM
Replies: 11
Views: 489
Posted By DrewBlue
Okay, so I did the FFT, and I'm still confused......

Okay, so I did the FFT, and I'm still confused... :confused:

Here's how I did it:
(Of course, sanitized everything), took a hydrometer sample (still at 1.029), transferred it to a pint-size mason...
Forum: Fermentation & Yeast 03-21-2014, 07:06 PM
Replies: 11
Views: 489
Posted By DrewBlue
Ah, I see. I found another post that said I can...

Ah, I see. I found another post that said I can use any yeast with the goal of fully attenuating the sample, and then I can compare that vs. the attenuation percentage range on the type of yeast I...
Forum: Fermentation & Yeast 03-21-2014, 06:48 PM
Replies: 11
Views: 489
Posted By DrewBlue
So if the wort, not the yeast determine the...

So if the wort, not the yeast determine the degree to which it is fermentable, can I do a forced fermentation test with any brewing yeast, or do I have to use the same yeast i used for fermentation?
Forum: Fermentation & Yeast 03-21-2014, 03:15 AM
Replies: 11
Views: 489
Posted By DrewBlue
Done or stuck?

I've had an extract Old Ale in primary for three weeks. Starting at 1.080, I was expecting a FG of 1.020-1.023 based on this yeast (Wyeast 1318). A week ago it was at 1.030. At that time I roused the...
Forum: Brew Science 06-17-2013, 02:41 PM
Replies: 7
Views: 489
Posted By DrewBlue
Ha! A few of them really taste good. But a couple...

Ha! A few of them really taste good. But a couple of them are so high in iron that they taste like liquified metal...

The Native Americans considered these waters holy, and in the Victorian Era...
Forum: Brew Science 06-15-2013, 04:18 PM
Replies: 7
Views: 489
Posted By DrewBlue
Thanks for the input, everyone. Taking a closer...

Thanks for the input, everyone. Taking a closer look (I was specifically focusing on the Twin Spring), even the Magnesium level is about three times the high end of the optimal range for brewing....
Forum: Brew Science 06-14-2013, 10:38 PM
Replies: 7
Views: 489
Posted By DrewBlue
Crazy level of Bicarbonates

I'm an extract brewer and I usually use municipal water (adjusted with gypsum and campden) and that works just fine. But a nearby town has several natural mineral water springs that produce waters...
Forum: Extract Brewing 03-25-2013, 02:30 PM
Replies: 8
Views: 336
Posted By DrewBlue
Glad to hear you had success from a similar...

Glad to hear you had success from a similar situation, BlauMaus.

I did a taste test a couple of days ago, and it seems to be improving. I still felt the oak was barely perceptible (but again,...
Forum: Extract Brewing 03-20-2013, 08:32 PM
Replies: 8
Views: 336
Posted By DrewBlue
Thanks, Jeep. I'm thinking the same thing, but...

Thanks, Jeep. I'm thinking the same thing, but it's my first big beer so I was a bit nervous about it.

I used cubes instead of chips, and from everything I've read here and elsewhere, it sounds...
Forum: Extract Brewing 03-20-2013, 07:03 PM
Replies: 8
Views: 336
Posted By DrewBlue
Thanks for the advice. All of the honey was added...

Thanks for the advice. All of the honey was added at the beginning of the boil, so I'm thinking the recipe was using it more for fermentable sugars rather than for flavor.

I really do think it...
Forum: Extract Brewing 03-20-2013, 06:06 PM
Replies: 8
Views: 336
Posted By DrewBlue
My fermentation temps were within 64-68, and...

My fermentation temps were within 64-68, and the recipe definitely had lots of sugars (9lbs. DME + 2lbs. Honey), but it fermented from 1.100 OG to 1.020 FG (which closely matched my pre-boil...
Forum: Extract Brewing 03-18-2013, 10:19 PM
Replies: 8
Views: 336
Posted By DrewBlue
Oaking a "green" beer

I've got a relatively big English-style ale in secondary, soaking on bourbon-ified oak cubes. I tasted a sample when racking to secondary, and (I think) it's cidery due to being "green"/under...
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