Recent content by Bevilaquafoto

NICE!! That I could do! It's collapsible, also, so it stores easily. Thank you. Great suggestion.

Yes, sadly, I have a small kitchen in New York, and am not really able to "babysit" an ale pail in a swamp cooler where ice has to be changed out. I am a freelance photographer, and my schedule is all over the place. The one thing that I DO have going for me, is that I don't have wide...

Interesting yeast strain! Will try that. Thank you!

Thank you! It may be time to switch to saisons now that the summer is here.

Good morning, everyone. I am brewing an oatmeal stout this week. Everything went well during brewing, cooling, and pitching. I used oxygen and a stone to oxygenate the wort. As my kitchen gets a fair amount of ambient light, I covered the pail with a dark gray towel. It is at full fermentation...

I know that this is an old thread, but I had a question. The recipe for Ed Wort's Apfelwein calls for just dumping the corn sugar straight into the apple juice as opposed to dissolving it in water that has been boiled and then cooled. If you dump it in without dissolving it, don't you risk...

Hydrometer reading this morning read 1.020 at a solid 74 degrees. OG was 1.064. The final gravity stated in the recipe is 1.008, so we have a ways to go, but it tastes great, and is tasting much more like beer now than wort. It' s been a day over three weeks now, and if you guys thinks it's...

Thank you all for the great responses. I will do a gravity reading today. I WAS told that the Belgian stalls out more easily than the French, but that it was a yeast worth using for the flavor. I was also told that I could pitch a different yeast to kickstart it, but that unless it had stalled...

I currently have a rye saison in the ale pale for three weeks. I used Belgian yeast despite my kitchen being a tad cool for it (78 degrees Fahrenheit during the day and 74 at night). Fermentation was slow, but steady, then it appeared to stall. On the advice of my local brew shop, Bitter &...

Forgive me for coming late to this discussion, and some of my questions on light and fermentation have been answered by reading the rest of this thread. While there seems to be a few different thoughts on the matter what skunks beer, does this look like a fairly safe arrangement for me to...

Thank you! I'm very happy. I have to get a hydrometer that's a bit easier to read, but I am very happy to finally know how. Thanks again everyone.

Great! Thank you. Does this make any sense? 1.064 OG minus 1.008 FG = .056 .056 x 131.25 = 7.35 ABV Does that look about right?

I have been looking through the numerous threads regarding the use of a hydrometer, and, believe it or not, I am still confused. I brewed a graff and took an original gravity reading. It read 64. I think the correct way to read this is 1.064. I got a final gravity reading at the 8 mark, very...

That's great to know, thank you! Will try again and maybe just use more yeast, and take better notes. I see you're located in Atlanta. One of my biggest clients, Turner Broadcasting is there. I've only visited them once from New York, sadly. Thanks again for the advice.

Thank you all. I very much appreciate the answers. My brew has dried out slightly as it has aged, but it is still syrupy and very sweet. I will make another batch, will take notes, and will use more yeast, or maybe a champagne yeast. My only other question is, does anyone think that my use of...