Recent content by Flyer

Gonna give this a bump ... maybe David will come back and answer???

Then explain to me please how you used it. I dunno if I did it right or not.

I opened a bottle last night. It didn't taste bad, but it wasn't good yet either. I could taste a very faint chocolate taste and a crude coffee taste in it. I think it's gonna be good. :) Thanks for the help guys!

Reason I used the champagne yeast is because I've heard some say on here they used it with good reults, being a nice creamy head. When I racked the 3rd time, it sat for a good while. I never saw any more yeast collecting at the bottom, so I was concerned there wasn't any in there left. When I...

Sweet ... thanks guys! :)

This ring is at the bottom of the carboy, not the top. I'm thinking you're talking about at the top???

Phew ... thanks. I soon realized that I didn't do the yeast right. I was trying to rush things. The water the yeast and priming sugar went into had been boiled in the microwave.

ABout 3 inches from the top of the sedimant is a ring that looks like yeast. Is this normal?

I found a good source on 5g galss carboys, off topic I know, but maybe useful. Bottled water is still available in 5g glass jugs. 14 bucks got a glass jug full of water. 8 bucks will fill it up. *READ* 5 gallon glass carboy for 7 bucks!!

I bottled a Double Choclate Stout yesterday. I pitched some Champagne yeast in it since I racked it a third time and let it sit for a long while. I think I messed up when I pitched the yeast though. I boiled some cocoa powder, put in the bottom of the priming bucket, poured the priming sugar...

I syphon from the kettle to the carboy, but leave the end of the hose at the top and let it drip. A nice slow flow from the top seems to work. I know there's a fair bit of bubbles after all of it's done.

Should the hot break come before or after the 1st hops addition?

This might very well be my problem ... I have in the past let it come to a boil, foam up and back off on the burner until it will churn without foaming up.

Anytime I try and make a rolling boil like that, I get some nasty boil over stuff going on. Does it raise up, then go away or what?

How do you guys boil, a rolling heavy boil, or just kind of a simmer?