Recent content by dbsmith

How long did you let it ferment before bottling? I looked at a diacetyl curve graph several years ago, and if I remember correctly, I saw a good dip occurred after 12 days or so at typical ale temperatures. For this reason, I always ferment for at least 2 weeks before bottling.

I think you will be fine. If you are ever worried about it, you can just store the beer inside of a cardboard box or a thick bag while it carbonates

Depends.. how much priming sugar did you use and for how much cider?

It was not registered in Europe--it was brought here and the brewery registered it in the US. I don't remember the details of why it was difficult to bring it over, but he had to take it in his luggage. You can listen if interested. Pretty fascinating podcast episodes...

While researching the Chuckanut brewery in Bellingham, WA, I listened to a few podcasts with the owner William Kemper and found that while their Pils uses 34/70, their Kolsch uses a special yeast that they had extreme difficulty getting out of Europe. It is proprietary, and they have it...

If you have more yeast, you could reboil it and re-pitch

Don't forget, you also need to mine ore and forge your own pots and tools!

Thanks for the insightful responses!

I'm curious to know if it is possible to perform an analysis on a beer sample and use this data to estimate mineral content of the brewing water (either because it is unchanged or from using a formula). I'm mostly interested in gypsum specifically, but am just curious if this is viable.

hmm after two weeks, carbonation should be closer to done than not started. Does it taste like your beer is a bit sugary sweet (as in, the priming sugar was not eaten by the yeast)? Possibilities I can think of: - You forgot to add the sugar this time - Your chamber is in a cold environment...

Best of luck! If it were me, I'd probably be brewing up a nice spinach/carrot/beet smoothie :)

I say go for it. I did maybe 3 extract brews, 2 partial mash brews, and then went all grain. The most important thing to do is just go thru what needs to be done with all grain, and make sure you know how you will do it (what pots you will use, how you will transfer wort, how you will maintain...

For me: keeping fermentation temperatures below 70F will help make it taste so much better.

Wondering if anyone has any good lab mail-in analysis recommendations for testing my water. I'm aware I can look at water reports, but I'd like to get the test done

That is assuming he did the mash correctly or even at all. I never assume anything in the beginner's brew forum