Recent content by albeerquerquean

Ahhh, Papzian makes it seem optional. I got tired of fussing with spoon. I'm going to start saving the flat ones and try rebottling them. That should be a fun experiment.

I poured it into the bottling bucket at the beginning of the syphon. Maybe I stirred it - I don't remember. The bottles are clean.

Hey guys, I have a batch of blonde ale that I'm loving, but after a few weeks in the bottle some are perfect but some are flat and one exploded. What can cause this? Could the bottling sugar been unevenly distributed through the beer? Is there a way to fix the flat bottles? Thanx...

Thanks again for the advice!

Ummm - thanks. I know how to measure the gravity. I just don't like to geek out over brewing too much, open the fermenter too often or worry over my beer too much. I've read plenty that says you can get a good feel for eyeballing when active fermentation is done and that works ok for me. I...

Ummm - I did dry hop in my primary last time - but I'm going to dry hop and oak in the secondary this time. The blonde is hoppy enough as it is. Why?

The big change was that I harvested this yeast from the last batch. I hadn't tried that before. Everything else is exactly the same - even the IPA recipe. Seems strange - and, I want to get it in the bottle and then into my blood stream. ;] Thanks for the advice!

I've just never seen that before - I've made a few big beers and they are usually done in 10 days.

I usually rack to the secondary when my beer bubbles only 2 or 3 times a minute in the primary. For some reason both of the beers I have going have been in the primary 15 days now and one - a double IPA - is bubbling every 12 seconds and the other - a blonde ale made with some corn sugar to...

Hey thanks. The instruction reads rack after active fermentation fully complete OR one week. I can only think he is worried you would over infuse the mead with ginger. I bet you're right and there is nothing to worry about. In fact - I'm not going to worry. I'm going to have a home brew...

I'm brewing Papazian's Barkshack Ginger Mead. It was fermenting pretty slowly so I ignored it for a couple of weeks - then while rereading the recipe I saw he recommended racking it after a week whether primary was done of no. So, I racked it a week later than recommended. Does anybody know...

Thanks bro! It's nice to have ones guesses affirmed. :]

Sooooooo, I have this maibock that has been fermenting at around 50 degrees. The bubble slowed down to every 15 seconds so I figured it was about ready for a rest period. I warmed it up to 65 degrees and now the bubble has sped up to about every 4 seconds. It's been a day and it's not...