Recent content by Cammyg

Hey folks. So when I harvest my yeast, I boil water, let it cool, throw it into my trub and yeast cake, slur it around and dump it into jars. Most videos I see, you can clearly see the liquid, the yeast, and the trub. For me it only really separates into liquid and yeast/trub... Thoughts??

What about using some 2 row and doing a mini 20 minute steep while the water is getting up in temp ?

What difference does it make between using the recommended DME vs plain table sugar?

Today, up here in Canada ON, it's flipping cold out with snow on the ground. I was using my propane outdoor cooker outside, but I just couldn't get my beer to a rapid boil. it was right under the 220f mark the whole time, but it was not bubbling as much as i normally have it. I actually ended up...

Ya okay that all makes sense. Thanks!

Oh okay awesome thanks for the info. Volume of water eh, is there a way to be calculating this? I had used 3.5 gal in my mash of 10lb grains then another 3.5 gal in my sparge water. I just let the grains sit for an hour in the insulated mash pot, then take them out and put them into another pot...

I brewed up something on the weekend, and was expecting 1.054 and got 1.044. Normally I get close, or more than what I expect with my methods. Only thing I noticed to be different this time around, was my mash temp was a little lower than normal, 148F down to 142F in the hour mash, compared to...

Why not US 05 yeast? Looks good though.

Okay awesome thanks! I'll see what happens. Is it right to assume that if you don't see a small yeast cake on the bottom, it hasn't carbonated?

Hey guys! So I tried making cider just using pasteurized juice and s-04 yeast. Went from og 1.042 down to only 1.009 ( I thought it would go lower). Once I tested it a few days in a row and it had settled at 1.009, I bottled it. It was about 2 gallons, with 1 pack of yeast. A few days before I...

Hey guys! Successful kegged beer for the first time today. Just wondering, will my beer still improve in flavour and what not if I leave it in my fridge, 40F? Also, I have to be putting my co2 tank in the fridge as well. Seems like that is an okay thing to do, the tank just won't stay filled as...

I've read a few methods on how to stop fermentation once it has reached the ideal sweetness

If I were to back sweeten or added raspberry flavouring or concentrate, would I need to let that sugar ferment or would I want to bottle it and boil it to stop it from fermenting? Don't want to end up with bottle bombs!

Hey guys, if I want to do cider with just juice and s04 yeast, is it okay if the juice is pasteurized?

Ah okay thanks!