Recent content by Eoin

I spoke to our local welding supply company that also does medical refills and they said I definitely need a prescription. But they did say they would fill it with the welding O2. How does that differ from the medical grade? Would using that O2 require a inline filter to remove impurities that...

I picked up this Mada Cylinder III tank on craigslist for $5.00 and I'm not sure how to get it refilled in the South Jersey area. It seems that people have issues with filling Medical tanks, but I thought I would send it to the group for thoughts.

She had just come home from her summer camp. Who knows what kind of particles where in her nose from the woods. Maybe I won't worry. If Rogue can cultivate yeast from the head brewers beard; I guess I can follow suit with a wild yeast from my duaghter's nose. Worst cad scenario, I'll just...

So I was letting my kids take a sniff of the yeast starter for my Mild and my daughter, instead of sniffing, blew out of her nose with all her might, right as her nose was at the opening of the jug. What are the chances of contamination? The incident occurred about 5 hours into the starter and...

Thanks. I grabbed the report. This will be my first all grain batch and I didn't want to make any big changes to my water except for filtering, unless there was something that really stuck out as a problem. I think the water in our area is pretty boring but just in case I wanted some insight. I...

Is there anyone on the forum that is based in the South Jersey area near Collingswood who can share the way they treat tap water for all grain brewing?

Others can disagree with me, but I doubt the caps did it, especially if they came right out of a sealed bag. I have read and listened to various sources that say it isn't needed. Also, if your beer is sour across all bottles opened, then the infection probably happened before bottling. If it did...

Did you just pitch the smack pack or make a starter? If you just pitched the smack pack then it might take a while to build up enough yeast to show signs of fermentation. If you took a gravity reading before pitching the yeast, you could take one now to see if there is a change, which would be...

Others can correct me but an ale yeast fermented at 74 or higher will probably create esters that are unwanted, and will definitely make your beer not taste like it is supposed to. You will still have beer but it won't taste like the beer was intended to taste like. Let us know if the beer...

A lot of people do late extract editions and it is common practice, so you are good on that front. As far as the yeast goes, you shouldn't pitch at 85 because it is a little close to the temps. that can kill some yeast. But since it isn't and the yeast might have been fine with the 85 degrees...

As long as it just tastes strong and not cloyingly sweet, I would just let it mellow out. Although, if the strong you describe is actually a hot alcohol taste, that might not mean that it is strong more than it means it fermented at too high off a temp.

I would hate to put water in it. I agree to wait it out and let it fully condition. I wonder is blending it with another batch would be something to try, instead of just adding water. I would think that adding water would just add to a thin mouth feel or just make it feel off.

What's really strong. Did you take a gravity reading before pitching? What was it? And do you have a FG for it?

What type of beer is it? I Recently posted a thread about conditioning a Belgian Tripel. Without knowing what type it is I would say it is time to bottle.

Well technically speaking you should probably have made a 2000ml starter for the 1.070 OG, but since most people don't even make a starter and just pitch the vial, you are still better off.