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there is probably a frequency which will disturb fermentation, but if you can hear it that means it is 20Hz - 20kHz, which means it will not hurt the fermentation. DC does not have a frequency, AC is 60 Hz. The frequency which could pose a threat would be something like cell phone or more, but...

what do you mean by "degas to vent sulphur compounds"

www.homebrewstuff.com they're on ebay too :-)

youtube https://www.youtube.com/watch?v=NDjUfUuv90k this is the guy who owns my local brew shop.

-eastoak, if nothing happens for the next 2 days, that will be the plan. for now the update is it is 4 days 5 hours later and still nothing. No signs of infection either.....f.y.i I think the temp is averaging around 47

To an extent 60sd is right. When he says tell the law "Sorry, I didn't know" That is correct. I have been placed in bad situations in manufacturing medical devices when the owner says, "O, ya, we have that." When in reality he doesn't have a clue what he's talking about. he did that twice...

Thanks everyone, as an update it has been 3 days 15 hours, still no sign of life.

I don't know what kind of yeast specifically, it came with the brewer's best vienna lager kit. It is a lager yeast I only used one package I'll keep y'all posted.

I have a lager fermenting, I put it in the cooler 2 days ago, it is not fermenting, or at least not bubbling. The temperature is a 47, not 50 like specified on the yeast package. When I hydrated the yeast, i let it sit for 30 minutes instead of 10. any thoughts?

sweet, much appreciated, I'll do the d-rest too.

I guess to clarify I should repeat what it says. 10. Primary The wort will begin to ferment within 48 hours and you will notice CO2 releasing (bubbling) out of the airlock. The included lager yeast will ferment out in 10-14 days within the indicated temperature range. When the airlock...

I'm somewhat confused on steps 10 and 11....when lagering Am I to leave the beer in the primary for 10-14 days, then in the secondary for an additional 3-4 weeks? meaning 5-6 weeks total. I am lagering and i know it takes a while, but I just want to make sure before i leave it too long...

thanks a bunch, I'll trasfer at 1.01 - 1.02

what are the schools of thought on when to transfer to the secondary fermenter? It has been 1 week since I started fermentation, the bubbles out of the airlock went from 1 per second, now they are down to about 5-6 seconds. It is a 3 gallon batch. Or is it a clarity thing? A lees...

congrats, I hope you're ready to work though, I ran the kitchen in a BBQ restaurant a while back.....not easy, and long hours.

peated malt is horrible, that's the johnny walker blue style stuff.........not worth it.

my understanding is you can get fake flavorings, supposedly that is a huge business. I'm unsure how to get them though. I know you can go to Templeton, IA and get a barrel for about $100, and Templeton Rye is my favorite scotch or whiskey....and i'm half british and have been drinking my...

I did a 3 gallon batch with welch's white grape rasberry. I used 7 containers welch's white grape rasberry 2. 2 pounds sugar 3. 3 tsp bentonite 4. Water to top 5. Lalvin 71B-1122 yeast After fermentation will be K+ phosphate, K+ metabisulfite, and isinglass I'll keep y'all posted, for now it's...

the link you sent, moscoeb, it says sugar and acid, sounds like that is back to the beer brewing where you melt sugar into water with citric acid to break the sucrose? down to dextrose? and fructose? i'm not sure the exact breakdown, but that might be close. Anyways think you could kill some...

I will, I'll keep an exact recipe as well. Any suggestions on what juice to use? I think peaches make great wine, but strawberries, cherries, etc. I'm unsure of.