I have a bad case of the sulfur smell. Fermentation has just stopped a few hours ago. I have a paint mixer, should I degas it with this or should I force carb then degas? or try both?
My pee is finally fully carbed and clear. It takes a long time sitting in the keg to get there but it was worth it because it tastes much better now. I was drinking it last night with muddled mint leaves in a full glass of ice. It is very refreshing in this heat.
Have you tried it with mint? We were making mojitos the other day and I thought I would try the mint with the pee. It's really good. I think I better start another batch next week.
That is a fantastic idea - I will have to give it a go. Do you just crush up mint leaves and toss in? I knew we should have put some mint leaves in our herb garden...!
Where can I get clear, capable bottles? The only clear beer bottles I know of are Corona - and I think they have painted labels - and MGD which is definitely twist-off.
I have been using Corona bottles. At first I didn't think I could get the lables off as it's ceramic coated. But a quick soak (less then 30 min) in CLR cleaner and the paint just drips off, especially if you give it a quick scrub or brush.
CLR is the Calcium Lime Rust stuff available in Target,Walmart, ect. Just take precautions and wear gloves because it is an acid.
After my yeast nutrient/energizer and 32 oz. lemon juice addition at SG 1.050 fermentation seems to have come to a halt. It was going strong before the addition. I mixed everything up real good and whipped in some oxygen per instructions....
It's been 24 hours - should I put together a new starter, or give it at least 48?
ferment temp?
I just did this myself after searching for examples of someone else doing it and coming up short. The other difference is that I used S-04 ale yeast. it's going ok so far but I have no idea how its going to really turn out. I'll post on how it turns out once I know.
72-74°f
I'll give it 48 hours - it's a steady 74 in the house now. Still no airlock activity. I'll take a reading tomorrow and re-pitch if necessary.
Update: so after 48 hours of absolutely no airlock activity (with an S bubble two piece airlock) I opened the lid and there was a nice layer of foam on top indicating fermentation. I took a gravity reading and it was down to 1.030.
How can it be fermenting with no airlock activity? The lid seemed to be sealed completely...
I'm still thinking about re-pitching another packet of 1118 - is this a bad idea?
I'm a bit of a wine noob.
EDIT: oh, never trust an airlock!!!!!!!!!!!!!!!!
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