Recent content by Mishkin

I read that plastic fermenters let air in after a period of time. My lager is still fermenting after about 2 weeks and still has about 10 hydrometer points to go and I'm starting to worry about the beer being oxidized. How long do you think it takes for beer in a plastic fermenter to get oxidized?

I'm brewing a lager at about 50F (10C). My OG was 1.050 and its been about 11 days since it started fermenting and its been stuck on 1.023 for like 3 days now. I'm assuming its stuck. what should I do?

I've just started brewing a lager with saflager S-23 yeast. I've set the fridge to ferment it at 50F (10C) but I realised I pitched the yeast at 90F (32C)! The fridge will take a while to cool it down to 50F so will this spoil my beer and give it too much of an ale flavour?

I just tasted my japanese lager after 2 weeks in the bottle and I seriously cant drink it. It tastes like paint thinner or vodka or something. It's only 7% alcohol. It wouldnt make it taste that bad would it? I know you can get paint thinner taste from fusel alcohol at high temperature...

If it was a little warmer than proper lager temperatures then you'd have a steam beer or california common beer. On the cold side though, it depends how cold. Most lager yeasts can go down to about 8 degrees celcius. Any lower than that and it starts to stunt the growth of the yeast. It's mainly...

Just racked my lager to secondary before and chucked in some hops with it. Then I had a thought. Is it bad if I leave the hops in there for too long? The hops aren't in a bag so I cant get them out and I want to let the beer clear for 2 weeks. Is 2 weeks too long to dry hop?

But what that is talking about is adding the potassium metabisulphite in with the wine or beer as an additive. I'm sure rinsing with it would be fine since I doubt it would kill the yeast with such a small quantity of it.

And the bubbling every 20 seconds is normal. Because of the cold temperatures it's still going to ferment but REALLY slow. The kraeusen takes a few days to form aswell. So there's nothing to worry about :)

I'm just trying to let off a bit of steam here. I am lagering my Dutch Premium and my bottles are stored in the freezer (I have a fridge/freezer combo with the fermenter in the fridge and bottles below in the freezer). The fridge and freezer run off the same thermostat but it's not cold enough...

Does priming with sugar add much more alcohol to the beer. My lager at the moment is up to 7.2% and I think that's all I want for now. I don't really want it to go higher. I'm worried that priming the bottles will give it a bit more alcohol.

Haha my precise thoughts :) Wish me luck in not getting electrocuted.

Now get the windex out and wipe your monitor. That should get rid of it. :o

ibu's aren't a physical thing. it's a measurement of how bitter a beer is and you can affect the ibu of a beer by amount of hops and how long you boil them.

And how cold is too cold for lagering? the only cold place i can store them is an old freezer where i turn the temperature right up and I can get it to 32 degrees fahrenheit. In a few days I should be getting one of these bad boys but it will mainly be used for controlling the temperature of the...

I've had my bottles sitting upright at room temp. for about 3 weeks now to get them carbonated. I'm planning on lagering them now but they only fit in the fridge lying on their side. Is there any disadvantage in doing this?