Recent content by mkukiela

My second batch of wine. First was a Master Vintner Chardonnay and when I degassed it foamed up quite nicely during stirring with a whip attached to a power drill. For my second batch I did a Winexpert Cabernet Sauvignon and the degas did not foam much at all. My primary fermentation was 7...

Thank you

I have been a homebrewer for a couple years and I tried my first batch of wine today. In homebrewing there is the possibility of manifesting off-flavors by fermenting or bottling and having your batch become light struck. Does the same potential exist for winemaking? I just pitched yeast into...

I am planning a couple brews for this weekend. An Oatmeal Stout and a Vanilla Porter. Upon visiting my LHBS, they are out of the British Ale Yeast WLP005 and the Wyeast alternative these recipes call for. Both call for WLP005 British Ale Yeast I do have: WLP002 English Ale Yeast WLP011...

Yooper, thank you for this information. Can you help me understand the math that goes into this ratio?

Have had 3 successful brews since addressing my kettle ball valve. I believe it is the hose barb connected to the ball valve that caused my problem. I believe I was catching bugs on the lip where the inside of the barb meets the valve. Thanks for help with this one...

These were leftover hops from another recipe, though I store them refrigerated and in a Ziploc bag they were opened a few months prior to the brew. Could this be the problem? I don't use top off water.

I have never had a consistent mash temp throughout my mash. The bottom is always 2 to 3 degrees warmer than the temp in suspension. By the end of the mash it usually equalizes...but I am not sure what to do about that. I try stirring well without splashing too much but have never had a steady...

Please analyze this grain bill and help me understand why I have a fair amount of residual sweetness in this batch. Should have been 35 IBU but I can barely discern bitterness in this one. Mash temp 153 degrees :confused: 10.0 lb Pale Ale (US) 3 °L 0.5 lb Flaked Wheat 2 °L 0.5 lb...

It's about 10 inches wide.

Thank you Armedcor, I knew I had heard this somewhere before...I brewed an American Pale Ale today (very basic ale) after soaking my ball valve overnight. I replaced my transfer tube to my primary and eliminated my mesh strainer. Hopefully I will be enjoying a homebrew soon. Thanks again! Mark

Perhaps my wire mesh strainer or transfer tube? I soak them both for hours in cleanser then sanitizer before using.

ChefRex I read somewhere once that even though the inside of the valve is in contact with boiling wort, the outside may not reach a bug killing temp. I am flummoxed at this point. Perhaps it is my metal mesh strainer?

Was using Straight-A as cleaner and 1-Step as sanitizer and had many good batches with this scheme. Now I am using the Straight-A for cleanser and Star San for sanitizer. Still having issues...

Folks, I have been brewing for a couple years and have had 2 stretches of having bugs in my brew. Very astringent flavor and carbonation that vanishes like ginger ale. I have recently moved from "One Step" to "Star San" and still have a spoiled batch. I have one more that I used Star San...