Recent content by hoverfly

you could try using campden tablet(s) 24 hrs, then repitch yeast -- I have not done this myself, only read about it and I know it's used a lot in home wine making w/ fresh grapes and other fruits. maybe ask at the local brew shop where you can buy the tablets.

oh, no worries, they were all roasted--and then aged for a week. I didn't bother malting them though. I did want to make a wimpy beer, but maybe not as low as 1.03. I think my efficiency was poor--it was only my first time doing a partial mash. (Beer no. 1 had a bit of steeped kasha, but not...

Decided to test them both just now. Beer 1 (been in primary for 2 weeks) OG: 1.06 Currently at: 1.02 (expecting FG of around 1.016) Tastes pretty good. Better than expected for my first ever beer. Beer 2 (been in primary for less than a week) OG: 1.03 Currently at 1.01 (expected FG...

Thanks all. Now I'm leaning toward checking. I'm planning to check my other batch of beer tomorrow anyway, so I might as well check both. Batch 1 will be at 2 weeks tomorrow--the recipe called for 2 weeks in the primary. Batch 2 will be at about 1 week tomorrow. I do have the Thief (link...

Thanks for the reply -- So, there's no need to test it before 2 weeks for any reason? (I'd actually rather not test it since I'm more likely to introduce bacteria by opening it--so leaving it alone is definitely my preference.)

This board is great -- I've learned a lot from you guys so far. This is my first post and I am a complete beginner. Started a partial mash: buckwheat kasha, quinoa, teff, amaranth, with a little sorghum extract and white sugar--has to be gluten free unfortunately--bleh. My OG was lower...