Recent content by chris workman

ok...actually i should have thought about checking the gravity before throwing the champagne in (if at all). Hahaha but i dont want it to be too sweet either! i guess i could taste it...but i dont know whatll happen over the ageing time.

ok. that makes a lot of sense to me now. So i think what im going to do is pitch the champagne tomorrow (if this thing is done shooting krausen out the blow out tube). now the question is...how much to pitch when bottling? should i rack it first though (and then let it sit for a few months)?

Rod- the recipe says "champagne yeast added at the end of ale yeast fermentation...."so yes. .... After the long long age process do the ale yeast initially used die (autolysis) requiring for a new yeast to be pitched that will allow the beer to become carbonated in the bottle? Please correct...

really?...i would have thought the second stage of fermentation due to the second pitch wouldnt be over in enough time to bottle?....maybe im wrong cause ive never done this before...and im not sure how much unfermentables will be left by the ale yeast... also the recipe im doing calls for a...

To answer your question: "Hefeweizen, is a variety of wheat beer in which the yeast is not filtered out. Though Kristallweizen (clear), Dunkelweizen (dark) and Weizenstarkbier (higher alcohol content) varieties are available, they are not considered true hefeweizen unless left unfiltered. The...

yeah. Im not extremely familiar with wheats except for hefeweizens and theyre unfiltered anyway. But i know what you mean about wheat beers. I just meant does the clarity of the finished product change due to the fact that the wort was not filtered? Or does racking take care of these issues...

awsome thanks for the feed back. How hazy does your beer turn out, out of the bottle?

thanks for the timely responses. To find more information i opened a resource that i forgot i even had to research more on this. In charlie papazian's book joy of homebrewing there are a couple of refrences to leaving the trub in the fermenter. He says "in theory the trub will inhibit...

I was wondering when to pitch the second yeast for say a barley wine (using an ale yeast and a champagne yeast)? Ive only found one place that even mentioned it and it said to pitch when the krausen subsides a bit. I dont know if this is right or not...and thoughts?

I wondered if filtration of the wort upon transfer to primary affects the fermentation? I recently brewed a batch of barley wine and due to time constraints i couldnt filter it like i usually do. Will the extra sediment and hops affect my fermentation too much? Im kind of worried because i have...