Recent content by mccartney

as bigfloyd mentioned, i was also concerned about any sugars from the grapefruit being fermented. even after you siphon from primary to secondary you cant get rid of the yeast, or even after filtering, the yeast is still present. so how do you get the grapefruit flavor to last? i have...

i visited Portland recently and found a local ruby ale in a tavern that blew my mind, so i had to try to duplicate it. i have a pale ale in primary right now that i am going to transfer to secondary soon and add some grapefruit. my concern is infection. i recently had a batch go sour in...

thank god for monday... i guess

the hole looks bigger than my 5 gal glass carboys plus the plastic one isnt completely smooth inside, there are ridges, so i didnt even think to try the standard bungs. you guys have been very helpful, thank you!

im having trouble finding accessories for PET carboys. i got a 6 gallon one and i havent been able to find what to use for caps for airlocks or anything else these carboys can use. can anyone help point me in the right direction?

so even though it might taste bitter now, its not necessarily a sign of infection? it took about 4 days after transferring to secondary before this fermentation started. its been fermenting for about 2 days now and is slowing down. when it starts clearing ill take a gravity reading and...

i dont see any white spiderweb, it is a green lumpy foam that looks like normal fermenting. the yeast i used was harvested from my last batch, and it took a few days to get it going in the starter. also when i siphoned it into the secondary i think i got more sediment than i really wanted...

would wild bacteria cause a fermentation with a big krausen and airlock activity that looks just like a normal fermentation?

well i got home from work this after noon and noticed a krausen has formed about an inch thick and a bubble is coming out of the airlock about every 3 seconds. i havent shaked it for a good 24 hours now. at this point i dont think i need a hydrometer to confirm, its apparent that it is...

im sure youre right but it looks just like fermenting. at first i was shaking it and after an hour it would clear again and the release of CO2 would stop when i was done shaking it. today it had not been clear all day and bubbles have been coming up for a good 12 hours. ive done several...

i have a honey ale that has been in secondary for a week so far. its starting to ferment again today. i followed the recipe except for adding another pound of sugar while cooking it, and the dry hopping with 3 types of hops 1 oz each: somcoe, amarillo, and cascade. it was in the...

ive never heard of this, but upon investigation, it refers to kosher wine. doesnt kosher mean it contains extra garlic? or just being jewish tradition?

how many out there like to brew a special batch for each holiday, even if you make one for Hanukkah but you're not jewish?

when you read this entire thread and think, thats a great idea, to several posts, which will probably become part of your routine or while reading this thread you think, what an idiot, to some of the posts. then you catch yourself doing it the next day

i like some of the aroma hops that give a fruity taste, what are some of those besides citra and cascade?