Recent content by Et-OH

Thanks for the replies. I did not think about a thief. I thought they only worked with grape concoctions :). Turkey baster works good, but can be kinda short for reach the top of a 5G batch in a 7G carboy. Its easier from my smaller 2ndary.

Just wondering how other people are drawing sample from the carboy to do a gravity check. I've done it a couple ways: pouring, turkey baster, racking tube,... It's kind of a pain, so I usually just wait for the lock to stop bubbling and do a check when racking to the secondary.

Thanx for the replies. This site is great. I just picked a new spot for the carboys on the last two batches; in an indoor closet corner where it stays 60-68. The krausen has mostly died back when I transfer. The last one I thought may have been early with an OG of 1.062 and 1.026 when...

Should a Krausen reform in the secondary? I have been transferring to a the secondary a week after pitching. I try and leave behind most of the trub and stuff in the primary, but this only transfers the yeast in suspension. Is this enough yeast to keep things going? Usually I only see a bubble...

I've done a few 6# extract, 3# crystal malt batches. The taste on the batches has a sugary caramel flavor, that I first thought was the extract burning on the bottom of my kettle. But the last batch, I was careful not to burn the extract but still have the flavor. I think it tastes like the...

Sasquatch & Digdan, Thanks for the responses. I am less worried now about having an un-drinkable batch. Lagers will still ferment decently down at 66F or so? I have been struggling to get my FG below 1.015 (OGs of 1.056-1.062) with ale yeasts. I've been told this is due to the lack of...

Just finished a partial mash batch. The problem is that I pitch WLP San Francicso lager yeast, when I really intended to pitch an Ale strain. Since I do not have the capability to keep the carboy at the lager temp, I pitch WLP California Ale Yeast too. I know strains can be combined, but...