Recent content by cmybeer

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    Barrel Aged Barleywine--Priming Sugar and Yeast?

    If it makes you feel better add it at the rate noted above. That said, proving you pitched enough yeast to begin with for a big barleywine (ie.more than one package) you should be just fine at six weeks post-brewday. It doesn't matter how flocculate the beer is, even if it's crystal clear...
  2. C

    Best advice/method/product for moving from good to great beer

    Yeast management. For me that includes making starters for almost every batch, using yeast nutrient (it's cheap and probably helps), introducing oxygen post-boil (preferably with a pure oxygen tank), and accurately maintaining fermentation temperatures (ie. not lagering randomly in the basement...
  3. C

    What has happened to Northern Brewer Customer Service?

    I understand your frustration and have totally been there but as someone who knows how customer service tickets work you are probably opening up additional tickets with each additional text/email/phone contact which is adding to the likely backlog that has delayed your request in the first place.
  4. C

    2 year old Wine kit

    Is it two years old from when you bought it or from the manufacture date? Most kits have that listed somewhere. RJS wines are of "highest quality" for within a year and a half but are still usable afterward. In general, I would check the yeast or better yet, purchase a new packet and go for it.
  5. C

    HERMS or RIMS Electric Brewing in the Cold

    I had a rough BIAB season here in MN last winter and am having a blast brewing now in the summer but thinking ahead. Does anyone have any input on whether a HERMS or RIMS system would be more efficient in cold winter months? I'm probably setting up in an uninsulated garage and I want more...
  6. C

    3 gallon BIAB in a 5 gallon kettle?

    I usually do 2.5 gallon batches in a five gallon kettle. First, it's super easy to scale up or down to or from five gallons to get there. Second, it allows a little more space. Yeah you can find a work around for three gallon recipes but it's more trouble than it's worth to me personally.
  7. C

    Grandfather for a big beer?? Experienced Users...

    A couple things: you could lower your total volume and do a four gallon batch but that wouldn't be very fun so option two; take out some basemalt and add dme preboil.
  8. C

    Some starting out questions

    There are two ways to get your Motz to stretching temp that I know of. The first I tried was the traditional, heat the whey, dunk the curds in cheese cloth, squeeze it out and repeat until around 145*. The second that I've had much more success with is the microwave method. Seperate curds and...
  9. C

    First Brew results

    Congratulations on the first batch! Pass me a fresh bottle of Hop Dust Torture!
  10. C

    Underattenuated Beer

    It's obviously worth a shot to try to rouse the yeast or potentially get new yeast in there. Worst case it does nothing else, best it works out and attenuates down for a great or at least serviceable beer. Would be easier to know what's up with more info. You can get by without taking readings...
  11. C

    Stupid Idea?

    Yeah, your preboild should be lower then your first runnings. First runnings or as you said end of mash will have the highest density of sugar and the sparge is rinsing the leftover sugars in. So, when you mix those two together it will be diluted, meaning the preboil gravity should be a lot...
  12. C

    Fermentation stopped early.. what to do?

    If you have other options for yeast purchasing check them out. If not, go back to where you got it and always check dates before purchasing.
  13. C

    Questions on sparging & efficiency with recipes

    I'm curious to see this recipe and where it came from. I guess if it someones personal recipe who does full volume mashes then it would just be mash and boil but usually any good recipe will have volumes for mash water and sparge water that get you to your boil volume. Guess it's hard to answer...
  14. C

    Bottle after ten days?

    Short answer is yes. Letting it sit can help clean up the beer of some off flavors produced during fermentation. It can also give the yeast time to drop out of suspension to clarify your beer. It can also give your beer time to age a bit which can help depending on the style. So, can you...
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