Search results

BTW the washer weighs 42 grams so I am assuming that around 1-2 grams of the zinc coating are present in five gallons. The health department says that zinc toxicity occurs at levels of greater than 225 mg of zinc.

So I brewed a smoked robust porter about 2 weeks ago. It was time to replace the setup on my hlt(a converted keg) which is also doubling as my boil kettle. I went to lowes and they did not have a ss washer that would fit my fitting so I bought a zinc coated washer that fit thinking it would be...

anyone want to recommend the best 5 day mountain bike/beer trip in the asheville? We are going to bent creek today.

I should have said that the yeast has been pitched for four weeks. I went ahead and bottled the beer on thursday, it us now sunday and I popped one open to see if it was carbing up...I was happy to see a somewhat carbed beer.Thanks to everyone who replied. BTW the alt tastes great.

yes. I mashed too high @ 158. I also got WAY better efficiency than my anticipated 72% using pro mash. I got 84% and ended up with a 1.070 altbier. Did not pitch a yeast starter either. So this being the case and assuming the fermentables are eaten, should I be good to bottle?

it was my first all grain and I ended up mashing @ 158. Also I did not do a starter since I was supposed to be pitching into 5 gallons of a 1.052 beer. So I: A) got high efficiency B) likely got alot of...

I know there are a ton of threads concerned with pitching new yeast and the consensus is no. But I haven't seen anyone ask this question. I had a beer go from 1.070 and stopped a week later at 1.028. It is 4 week old dusseldorf alt yeast. Still enough active to carb my bottles?

I know there are a ton of threads concerned with pitching new yeast and the consensus is no. But I haven't seen anyone ask this question. I had a beer go from 1.070 and stopped a week later at 1.028. It is 4 week old dusseldorf alt yeast. Still enough active to carb my bottles?

I have a beer that started out at 1.070 and finished high at 1.028. Is the yeast too pooped out to carb my beer at bottling time? It is 4 week old dusseldorf alt yeast.

So I used the wyeast belgian schelde yeast for a belgian rye pa. made a 2 liter starter 3 days prior to pitching. Fermented @around 65-70 for 8 days and I just transferred it to secondary after the o.g went from 1.064 to 1.018. Anyways I tasted it during transfer and it definitely has a sour...

Thank you for the reply, I used a power drill operated dual mill crusher, running the drill at around half speed. What technique is best for using this type of crusher and achieving a consistent crush? Also, I had the desired amount of wort into the BK, I must have just did an aggressive boil.

Okay so I have been extract/steeping grain brewing for 5 months now. This past weekend I made the switch to all grain. I formulated a Dusseldorf Altbier recipe using pro mash and BYO recipe. Set my efficiency for 72%. I have 2 keggles, 2 burners, and a 10 gallon round orange mash tun with...

First post, long time viewer. Anyways, Im in the midst of fermenting five gallons of a simple concentrate cans, water and yeast cider and 3 weeks in I decide I on adding some other flavors. So I was wondering if you guys had any good ideas on how I could add some spices or different/complex...