Recent content by GMC

I too tried the glycerin experiment and it sadly failed.Now,I just keep my yeast clean and washed until the next batch.If it's going to be too long in between batches,then I'll pitch a new yeast.I'm just not going to take a chance and have an experiment ruin a batch.

There's only one way to find out.Make up a gallon size yeast starter with DME and toss it in.Drain the water off the yeast first though

Here's the easiest way to get rid of chill haze,but you'll need a fridge to do it.Cool the beer in the secondary to below your regular serving temp.eg,if you serve it at 40 deg.,chill it to 36 deg. Wait a couple of days for the chill haze to form.Pour in your finings.I use gelatin,it works...

Ok......2000ml starter,that's just over two quarts.Yeast slurry from a one gallon starter is recommended for five gallons,I think I'd try increasing that for a start.Have you tried pitching in more yeast?Don't aerate it,just throw in some more yeast. Your using conicals...there is a thing...

Sorry Padstack31.I went to Vegas in January and went over to the Monte Carlo brewpub.....It was GONE...I was devastated.They made some great beers and it was a fun place.Now it's......just a bar.

If you're doing all-grain,what temperature are you mashing at? The higher the mash temp,the less fermentable sugars you'll have.150 to 154 should end at 1.009 to 1.011. 155 to 158 should end at 1.011 to 1.013.These are approximate but you'll get the idea.