Recent content by cicquetto

Williams 728
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  1. C

    Cold crash and oxidation

    I bought the cap for my SS brewbucket. can I proceed with the cold crash without problems? https://www.ssbrewtech.com/collections/accessories/products/1-5-tc-cap
  2. C

    Restart RIS stuck fermentation or just live with it?

    Wyeast 3711 is not suitable for a RIS. I'm brewing one with OYL-501 with good results, you could do the same.
  3. C

    Gulo ale

    Omega Yeast recommends a temperature range from 20 °C to 25 °C. at 20 °C the production of esters is abundant, I think it should be used at lower temperatures
  4. C

    strange film in the neck of all the bottles [photo]

    in that bottling session I also bottled other lots that do not have that problem. some wild yeast could have come in when I pumped CO2 into the fermenter to purge a sulfur smell. now there is no trace of that smell.
  5. C

    strange film in the neck of all the bottles [photo]

    i brewed a blanche with w3944. all the bottles at the neck have this halo that makes me suspect some infection. it taste good but after 2 weeks it seems to struggle to referment. the fermenter, a 14gal ssbrewtech had previously been used to ferment grape wort but was then thoroughly cleaned with...
  6. C

    increase alcohol content and dry the beer by adding sugar, best way

    after 5 days it drop to 1.026. now is 10%. I think it makes no sense to add more sugar
  7. C

    increase alcohol content and dry the beer by adding sugar, best way

    I am fermenting my RIS (83% m.otter, 6% crystal 11%roasted) mash 65 ° C, us05, OG1.100 and after 2 weeks FG1.031, I added sugar (20g / L) to increase 1abv to the secondary and fermentation is immediately re started. Is this the right way?
  8. C

    smell of rotten eggs during fermentation

    the smell has passed. thank you all.
  9. C

    smell of rotten eggs during fermentation

    now I have raised the temperature to 23 ° C. do I have to keep this temperature for a few more weeks? I thought about pumping CO2 into the fermenter.
  10. C

    smell of rotten eggs during fermentation

    I am fermenting 30 liters of a blanche with wyeast 3944 and from the fourth day I feel a heavy smell of rotten eggs. I tasted a sample and it taste good. after 8 days FG seems to be stable at 1,015 (OG 1,052) which is a few points too much. What can I do now?
  11. C

    dry hopping problem

    ok thanks. i'll add another hop next week. the beer now is degassed, in priming i have to add more sugar?
  12. C

    dry hopping problem

    no, zero aroma. i added chinook, cascade, simcoe, amarillo. the airlock is still bubbling after 3 weeks!
  13. C

    dry hopping problem

    I fermented an ipa punk clone, fermentation ended after 1 week with FG1.013. I add 7g / L hop pellets and from that moment the airlock begins to bubble for 2 weeks when I proceed with a taste and the beer has no trace of dry hopping and is completely degassed. FG always stable at 1.013. what...
  14. C

    top cropping recover

    ok thanks, I could use the most attenuating yeast to ferment a belgian imperial stout based on brewdog recipe of AB:05 that in the last brew has remained little attenuated.
  15. C

    Using a Microscope with Homebrewing: A Primer

    were the photos taken by approaching the smartphone in the microscope???
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