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Thank you to all of you. I ended up diluting it Beer 3: Water 1 (slightly heavier on the 3). I added 35g Maltodextrine in 0.75G boiled water. I filled my stainless growler with full strength and loaded it with CO2. The remaining 1.3G's are in two 1 gallon glass carboys (and crap, I just...

Looks like I'll have to take the beaker out and step it up as you suggested. The good news is that no-one is driving, they all live on the street, so it's more about taste than anything. I don't mind it being thin--it is an outside summery event. The interesting thing is, that it doesn't feel...

I'm going to check with my home brew store too. I'll let you know how it turns out--and whatever I do. Cheers-

Thank you for the reply. I'm a little on the fence with the malto dextrine. I'm not sure if they sell it at the beer store. Is that a normal off-the-shelf thing? I will call them when they open. Thanks for the reply. If you take an 8% ABV beer, and you dilute it by 25% (3 beer: 1 water)...

Good morning, The past few brews have dropped to a very low final gravity--always 1.004 (ever since I went from a brew bucket to a SS fermentation vessel). I'm a sterility expert, and I'm sure that this is not an infection (but I might be wrong), although the last three batches terminating at...

If they are cheap, I would still try and passivate one. You need to remove the rough material. You will get rust when you have moisture, metalic surface and an electron receptor. You cannot remove the metal or the moisture, so treat it with an acid and see if it helps. Make sure you clean it...

Are they Stainless Steel? If so, I would passivate them. This is easy. Clean the rust spots with a non-scratchy pad and TSP (the sort of this for a glass or ceramic stove--not wire wool). Then soak in Star-San for 20 minutes. The acid soak will remove any free ions on the surface which can rust...

Welcome, and glad to see another happy newcomer. I moved away from the kits after my first brew. On a scale of 10, that registered a 3/10 beer. My first all-grain got a 4/10, my second all grain a 7/10, the third and on have all been 8's 9's and 10's. There is so much more flavor, and no...

At this point I'm solely using Campden tablets--1/2 for 5 gallons. My last five or so kegs have been so good, I'm scared to change. I thought about getting a chloramine filter on an inline hose fitting--an RV one, perhaps what you have. The thing is, I will probably still use the Campden tablet...

You know, my last may have been 2013. I'll have to check. Time flies by so quickly. If you have 2014 in pdf, would you mind sending me a copy? Cheers, [email protected]

Watch out...and don't assume it won't change over the course of the year. I get my annual water report for Cary, NC, and I took the time to speak with the chemist at the public works department, and here is why. Our town uses Chloramine in Jan-Feb and April-Dec. In March they flush their...

We don't really think that the fridge can be a "warm place". Your LHBS has done you a disservice. Freezing yeast in the absence of a cell membrane stabilizer like glycerin will allow the cell wall to break--killing the cell. I would let your LHBS now what happened. Most likely others have...

Here is the problem. Without a counting chamber, you have no idea where you are. You do not know if your cells were starting at 2 Billion, 20 Billion or 50 Billion. If you grew this in a 500ml starter, it most likely it will double. If start with less than 10 Billion, now you only have 20...

BTW, I leave my yeast out the day of or the day before (at room temp/pitch temp) so that it is in its log growth phase--that is yeast awake and ready for duty phase). Removing it from the fridge and pitching it will delay fermentation.

Good question. My first thought would be no, but then could the stressed out yeast cause some off flavors in your beer? If you have the capacity to run multiple yeast starters, you can save it that way. For example, step it up from 100ml starter (24hr) to 250ml (24hr) to 1,000ml (24hr). The...

Flars is right. The first time I saw this after using a bucket I had a slight concern too. But I figured it was yeast--those little buggers will adhere to anything. Don't worry about it, your beer will be lovely.

Is your intent to create a Mash Tun without a false bottom? I am assuming so since you mention mesh differently from the bag. If so, I think that weight of the bag (with the grains would smother the mesh. You would need to have the bag stand-off the bottom so the wort could flow freely. I'm...

I just got finished with a IPA that took forever to ferment. The SG was 1.063 and the final is 1.004. Wyeast 1056 is new to me. Has anyone seen FG numbers this low? I did Mash at 149°F, so that explains some of it. I have no sign of infection--the beer is very crisp, light and dry. Most of...

Check out some of the wine forums. They are all commenting on how bad their fermenting peach smells--like rotten eggs. http://www.winemakingtalk.com/forum/f45/why-does-fresh-peach-smell-so-bad-32451/ Maybe it's just par for the course.:confused:

How would you remove the sweetness? Fermenting with yeast and then boiling off the alcohol wouldn't cut it, I don't think it would drop below 3 or 4%. Maybe if you distilled it? I think you will be hard-pressed to get the beer flavor without the yeasts help. I will keep an eye on this thread...