Search results

Oh yeah, I forgot to ask: Should I agitate the carboy at all prior to bottling to stir up the yeast since it should have some in there or just proceed as I normally would?

Most people don't bother with a secondary as a Hefeweizen is supposed to have suspended yeast. I forgot about that part. Dang it. But this part is also troof: wheat beers do not need to have the consistency of tomato paste to be good. I'll try it this afternoon after I'm done working...

I brewed this Hefeweizen... well a little over two months ago. Had a normal fermentation, racked it over to secondary. Things looked fine. Things have since gotten in the way of me bottling this brew--women, travel, grad school, and so on, you know the deal. It's been in the carboy in a...

This may seem silly, but could someone post detailed instructions on how to do a yeast starter? I’ve never done one, but as I’m looking at higher gravity beers I see they seem to require starters. What type of DME should be used? Does one just pour the whole mixture into the five gallons? If...

If that’s the logic then it strikes me as a numbers game. If we’re all due an infection at some point, for whatever reason, then the more one brews the narrower that margin gets. It’s not microevolution, it’s just running out of luck

What about the slick, filmy residue that reportedly accumulates with prolonged use of Star San? Any experience with that?

I’ve been reading up on sanitizers in this forum and these seem to be the three anyone talks about. It seems most folks have success with One Step and not too many problems with the main drawback being contact time between equipment and solution (2-3 mins.). Star San seems to be the...

Word. That's good times right there.

I received Northern Brewer’s catalogue along with some stuff I ordered from them. Flipping through it while taking a dump, I noticed that they have a listing under their heavy ales for an “American-style barley wine.” The thing is supposed to have an OG of 1.123 and the catalogue says it’s ready...

Threads like these ought to come with pictures.

However, a lot of thermometers also use colored alcohol in place of mercury.

Speaking of Cafe Press shirts, check out this site (some pretty good shirts and other stuff, if you're not a square that is): http://www.cafepress.com/chucklenut (I like the cancer shirts the best.) edit: grammars are hard

I recently had to make an impromptu blow off. I used the siphon tube, which fit perfectly into the grommet on my plastic primary fermenter. The other end I placed into an old whiskey bottle that I had filled with sanitized water. I used the whiskey bottle since the neck of it would keep the tube...

I am making an Oktoberfest, as well, for my second batch. The first few days in primary it was bubbling quite actively, but that died down to the point that I was wondering if I had done something wrong (first batch was more active). I used my hydrometer for a reading and saw that while it...

Thanks for the tip, Jack. I think you just saved me from a mishap. Seems to be working like a charm.

This is my first time brewing. I’m making a Russian Imperial Stout. I placed the whole five gallons into the brewing bucket, affixed the airlock with the appropriate amount of water on Friday afternoon. Saturday afternoon there didn’t seem to be much action going on, nor Sunday afternoon...

I’m sure this question gets raised about once a month since the inception of the board but I cannot readily find any threads on the subject, so please bear with me, folks. The instructions I got in my kit, and the people at the store I got it from, tell me I need to use either stainless...