Recent content by oddcarout

Just to clarify, add nutrient once it has slowed down? I purchased some iodine yesterday to use with my next batch, just learned about that test this weekend. Don't know how i have missed that for so long. Thanks

I am having a problem with short fermentations. I am brewing one gallon batches, and it does not seem to matter what type of beer, what strain of yeast, whether or not i use yeast nutrient, whether or not i pitch directly, or if I do a starter. I get about 20 hours of really strong fermentation...

Redd's strawberry ale. And if I believed in dumping beer and it wouldn't offend the guy who brought it, it would be down the drain. What a fake flavor!

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Really just curious. Thinking of making "wine coolers" for my wife.

How much table sugar can one packet of red star champagne yeast eat and what is the best temp for fermentation? Thanks OCO

I am going to add an insulated mash tun (cooler) to my system. I am worried that if I strike at 170 at the end of an hour my temp will be too low. I don't have a way to heat the mash back up if I need to.

I am mashing at between 150 and 155. I will have to check the other yeasts but I am within the stated temp range, but I guess I have some research. Thanks

I am brewing 1 gallon all-grain batches. I used to brew 5 gallon extract batches and had pretty good beer. I am dialing in my process for all grain. I am having a problem with my fermentation. My first batch I added 1 fifth the yeast packet and had a week long fermentation. I made an amber...

Thanks, his next question was "can we do it".

My oldest son is very interested in brewing, so he has become my brew partner. I found brewtoad.com so that he can make his own recipes. He was showing me one where he had used multiple yeasts and I said that he should really only use one. He asked why. Well I didn't have an answer other than I...

If it get it down below 1.01 I should be able to add a little sugar and bottle without bombs.

Just racked my first cider. I took a gravity reading it was 1.032. I was expecting to be lower because it had stopped fermenting. 1 gallon unpasteurized apple juice from a semi local apple orchard 1 cup brown sugar 1 teaspoon Nottingham ale yeast 24 hours prior to adding sugar and pitching...

I was thinking of doing this to my next batch of cider. I am going to use 1gallon UV pasteurized apple juice, yeast nutrient, maybe a touch of brown sugar and some champaign yeast, wait three weeks and add pomegranate juice to the secondary (1.5 - 2 cups). This will be for the SWMBO as a piece...