Recent content by elmwood

i have the same problem--used trappist ale yeast and have been stuck at 1.030 now for months. i live in AK and my house dropped into the low 50s while i was gone probably sealing the poor beer's fate. i tried dumping it onto a belgian abbey 1 yeast cake which finished out. that may have worked...

I read here that glucose rich worts will produce a more estery beer. if this is correct, then i would thing corn syrup--glucose--would be a good adition to belgian or wheat beers when this flavor is desirable. the article states that maltase enzyme converts maltose to glucose at 94-104F.

i made ~10 gal double ipa batch with s-04 with a OG=1.088 and FG=1.022. it took about five days to finish out and about 12-24 hrs to really get going. i just sprinkled the yeast into the fermenters. i used 02 and one packet/5gal.

$20 isn't that much but if i can download a Linux operating system with open office for free, i think there should be available solid free home brewing software. especially considering home brewing is very much a DIY hobby.

I was wondering what is the best free brewing program? since there is so much open-source software available, i assume there is a free, sophisticated home brewing program online.

i've used the wyeast belgian abbey I & II and their belgian strong ale yeast recently. i would recommend higher tempretures and possibly blending two belgain yeast strains. also, incremental additions of sugar during fermentation while increasing the tempreture of fermentation will help...

actually, i used a 2 liter--64 oz--starter. that was a typo. since it was 10 gallon batch, i probably should have used even more considering the high gravity. the weird thing is that half the batch finished at a 1.020 but i don't know exactly what was different because it was fermented at a...

brewed the beer nov 1st, racked it over a month later. tried warming the beer up and swirling it around to agitate the yeast. i think it may have dropped a couple more points but it stayed around 1.026 for about 5 days. 32 lbs domestic 2 row (Canadian) 2 lbs munich malt germany 30L 1 lb...

i used munich lager yeast by wyeast 2308 which has a predicted attenuation between 70-74% and my actual apparent attenuation was about 69%. the decoction worked well as it defintively has a malty taste. but the sweetness is too much. do you think dry hopping or lagering will help?

i made a decoction mash doppelbock almost two months ago. it had a OG of 1.084. i used wyeast munich yeast and applied oxygen. it now has a gravity of 1.026 and tastes too sweet. i racked the beer three weeks ago when it had a gravity of 1.030. apparent attenuation is about 70%. should i...