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Forum: Fruit Beer 03-22-2014, 03:53 PM
Replies: 61
Views: 23,500
Posted By fatboy34
Sulfur is quite common during active fermentation...

Sulfur is quite common during active fermentation in my experience. I would give it a week and would expect the sulfur to go away.


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Forum: Belgian and French Ale 03-12-2014, 12:10 PM
Replies: 243
Views: 89,728
Posted By fatboy34
Brewed this again 2 nights ago. Used same recipe...

Brewed this again 2 nights ago. Used same recipe except used 3711 this time (3426 last time). First batch of this was my favorite brew yet. 3426 batch took me from 1.074 to 1.015. Hoping this one...
Forum: Belgian and French Ale 01-12-2014, 08:51 PM
Replies: 243
Views: 89,728
Posted By fatboy34
I wait it out and warm it up. Took it to 80 and...

I wait it out and warm it up. Took it to 80 and it has dropped to 1.015 and looks like it's still going. Will give it some more time.
Forum: Belgian and French Ale 01-09-2014, 02:06 AM
Replies: 243
Views: 89,728
Posted By fatboy34
Well, 13 days in primary and it's at 1.022. I...

Well, 13 days in primary and it's at 1.022. I measured at 8 days and it was also at 1.022. Temps were in upper 70s, and touched low 80 up to day 8 or so. Fallen to upper 60s now.

Do I go buy a...
Forum: Belgian and French Ale 12-27-2013, 06:24 PM
Replies: 243
Views: 89,728
Posted By fatboy34
Ahh, got it. Makes sense, thanks for quick reply....

Ahh, got it. Makes sense, thanks for quick reply. Yeah 1.006 would get it closer to advertised 8.5 ABV if not exceed. Will see where the 3726 takes me.

Good to know, I would be very content with...
Forum: Belgian and French Ale 12-27-2013, 01:55 PM
Replies: 243
Views: 89,728
Posted By fatboy34
Brewed this last night using Schumed recipe....

Brewed this last night using Schumed recipe. Thanks! Hit numbers I was looking for and used WYeast 3726 with starter.

I just noticed this recipe comes in around 7.5 ABV. Looks like Boulevard has...
Forum: Recipes/Ingredients 03-15-2013, 04:38 AM
Replies: 125
Views: 20,917
Posted By fatboy34
I added the entire thing. I have never done a...

I added the entire thing. I have never done a starter that big, is that bad practice?
Forum: Scottish and Irish Ale 03-15-2013, 02:47 AM
Replies: 665
Views: 137,486
Posted By fatboy34
Getting better every day, I brewed it 7 weeks...

Getting better every day, I brewed it 7 weeks ago. Beautiful color, great taste. I used the Maris otter and BIAB. Nice malty, biscuity flavor. Exactly what i was looking for! Thanks Mystic Mead!
Forum: Recipes/Ingredients 03-15-2013, 01:25 AM
Replies: 125
Views: 20,917
Posted By fatboy34
I brewed this recipe last night. I did BIAB, I...

I brewed this recipe last night. I did BIAB, I added a pound of caramunich and otherwise followed the recipe. I started with 8.5 gals of water and after boil was down to just 4.5. I usually start at...
Forum: Scottish and Irish Ale 01-28-2013, 02:58 PM
Replies: 665
Views: 137,486
Posted By fatboy34
Awesome, thanks. Really pumped to taste!

Awesome, thanks. Really pumped to taste!
Forum: Scottish and Irish Ale 01-27-2013, 02:42 PM
Replies: 665
Views: 137,486
Posted By fatboy34
Sounds like most let this ferment about 4...

Sounds like most let this ferment about 4 weeks...do you rack to secondary, or just leave in primary and then to keg at 4 weeks? Not sure if that would affect color/clarity?
Forum: Scottish and Irish Ale 01-23-2013, 12:21 PM
Replies: 665
Views: 137,486
Posted By fatboy34
Thanks for the recipe! I brewed this weekend with...

Thanks for the recipe! I brewed this weekend with us-05 & marris otter. Not sure my efficiency was great but eneded up at 1.056 OG, did BIAB starting w 8 gallons of water.
Also used my first ever...
Forum: Wheat and Rye Beer 01-07-2013, 03:36 PM
Replies: 1,186
Views: 377,674
Posted By fatboy34
So it seems like the rotten egg/sulfur questions...

So it seems like the rotten egg/sulfur questions are coming up a lot lately.

Any experts on here that can chime in on how/if that can be controlled? Is it due to high ferm temps, low temps,...
Forum: Wheat and Rye Beer 12-18-2012, 06:26 PM
Replies: 1,186
Views: 377,674
Posted By fatboy34
On the topic of rotten egg odor. I brewed my...

On the topic of rotten egg odor. I brewed my second attempt at this 10 days ago. Days 3-7 it had the same rotten egg as before.

But this morning I am excited to report no bad odors at all, its...
Forum: Wheat and Rye Beer 12-07-2012, 01:46 PM
Replies: 1,186
Views: 377,674
Posted By fatboy34
Interesting, yeah, sorry. Others did say they...

Interesting, yeah, sorry. Others did say they had better luck with the smell going away though...for my stinky batch I was rushed and didn't use a starter either. I used Wyeast 3068 for that one but...
Forum: Wheat and Rye Beer 12-06-2012, 01:55 PM
Replies: 1,186
Views: 377,674
Posted By fatboy34
I posted a couple months ago regarding a rotten...

I posted a couple months ago regarding a rotten egg problem. I kegged after 10 days with the smell. I then purged and let it sit. I tried purging multiple times a day. It did get better with the...
Forum: Wheat and Rye Beer 10-31-2012, 05:10 PM
Replies: 1,186
Views: 377,674
Posted By fatboy34
Still a bit of rotten egge

:mad: Well, it's been in the keg two weeks; chilled and carbed. The smell is not as pungent, but it's still got a hint of rotten egg and it's still got a bit of that bad taste I think too. Sounds...
Forum: Wheat and Rye Beer 10-18-2012, 04:42 PM
Replies: 1,186
Views: 377,674
Posted By fatboy34
I fermented around 66-68 according to my ferment...

I fermented around 66-68 according to my ferment thermometer (taped to bucket). I used the Wyeast 3068 (I think it was the last one at my local shop, which judging by your location is probably the...
Forum: Wheat and Rye Beer 10-17-2012, 04:52 PM
Replies: 1,186
Views: 377,674
Posted By fatboy34
Rotten Eggs in the keg?!

This was my first AG batch, I've done dozens of extract brews and several hefe's using extract and the wyeast 3068 but never had one smell like this. It was in the primary for 10 days, last Wednesday...
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