Recent content by DJG42

looks good. Will you invert the table sugar first? You can just throw it in the boil, but if your wort is not acidic enough, the sucrose might not break down enough into fructose and sucrose. I used Belgian candy for my last tripel to avoid the whole concern. What yeast strain are you...

I'd have to say a sour as well. I'd hate to get brett all on my equipment and have to toss the plastics and rubber. I would expect the amount to be small, but I'd be afraid that I just couldn't trust them anymore. I had a bad experience when I put a root beer on tap. I had to sawp out all...

interesting. what did their tech support say?

the process is called parti-gyle. I've used it a couple of times when I know that I'll have a lot of sugars left over in the mash. you have to plan for it a bit, but you can double your production out of one brewing day. https://www.homebrewtalk.com/wiki/index.php/Parti-gyle

Call them and ask why it's 30 minutes. They're pretty good about answering.

looks fine. there is enough yeast in suspension to finish conditioning the beer. Don't scrap the krausen back into the beer. eventually, most of the yeast will flocculate out. RDWHAHB :D

never seen a commercially sold one, but a one foot length of silicon hose does the same, for uhmmm... cheaper.

this is just to rehydrate the yeast and kick start the process. similar to what baker's do to proof baker's yeast. once you pitch it, it's going to be fine and in the right temperature zone.

more yeast won't hurt anything. depending upon the yeast type you're pitching, you shouldn't have too much affect on the final product. unless you chose a yeast that has a specific profile, like a Belguim. I'd say pitch it and add it to the notes. RDWHAHB as for "activity is not a sign of...

welcome to the obsession. :mug:

keep a neighbor with a gas grill on speed dial. :mug:

you CAN bottle out of the primary using a siphon, but the hard part will be not stirring up the yeast bed when you're siphoning. you might have an easier time if you rack to the bottling bucket and priming sugar and then bottle. you'll leave all the yeast in the primary and there will be...

just to be sure, did you adjust your OG based upon temperature?

the potential is there, but you're talking about 2 cups out of 5 gallons. 5 gallons is 80 cups, so you've potentially lost 2.5% of your volume. But you did say that was foamy, so mostly air. I think you can assume the amount of liquid you lost was closer to 1/4 cups, or less than 1% of the...

Boil times are usually the same, 1 hour. Except when you're trying to limit the amount of DMS in the final beer, then the time is increased to 90 min boils. regarding the hops schedule; Bittering hops are generally added at the 60 minute mark, regardless of boil times. Most recipes call out...