Recent content by olstones

I am brewing a pub ale today and the recipe calls for invert sugar. I got 1lbs of cane sugar. Inverting is a logistical issue for me, I do not want to leave the mash or boil alone for 30 minutes to do this. So two questions: 1) Does it make much of a difference if I just add the cane sugar...

Thanks Gavin! I will obviously make an appropriate starter next time around. I will probably just see how this tastes and decide if it is worth kegging. I had a question about one of your previous posts. You say you pitch at 48 and then go to 50 for fermentation. What temps do you keep you...

So I kept the beer at 54 for a few more days, took a gravity reading and it had not moved anymore so I let it warm up to room temp last Friday (5 days ago), for d-rest. I started to get some activity again. Kraussen has not changed since, I still have the occasional bubble in airlock...

Thanks Guys, so if I am using these calculators correctly, starting with 13.32 Brix, current gravity at 9.7 Brix, the adjusted value is at 1.024, which is much more in line with what I was expecting. I will give it a few more days, then start d-rest.

I should add I tested with sample being around 52 degress with the refractometer...did not let it warm to room temp first

Gravity taken with refractometer and I still have quite a bit of kraussen, it has fallen some, maybe 25% of the initial total at most. So interpreting what you said, I just let it ride. Out of curiosity, why the difference in approach from one gravity reading tool to another?

I am fermenting in 2 6.5 gal carboys so I could take one out of the freezer I guess. My current brewing plans (and lagering capacity) will not allow for making this again until the entire first batch is done. I will absolutely make an appropriate starter next time but I want to salvage this...

What would you raise it to? 50-55 is what WL recommends and I am already at 54. Should I go above? And then stay there until d-rest? @tennessean_87 I am aware that I messed up the size. Question is, will this work with time or do I need to intervene?

Hi guys, brewed my first lager 10 days ago, everything seemed to go well. Yeast is White Labs Pilsner, OG was 1.054 as per recipe. I pitched at 70, cooled to 52 and left it there until yesterday (9 days in), when I increased to 54. I made a starter but that was most likely not big enough, one...

Thanks, does that probe work with all their thermometers?

Thanks, I need something with a longer probe though...I just want to run the probe outside the freezer and plug in the thermometer when I want to check temps...

Hi Guys, I am looking for recommendations for thermometers with long probes (=> 3 feet) that I can attach to the outside of my plastic fermenters. Ideally I could use the same thermometer with several probes since I am fermenting in different places (freezer vs ambient) but if I have to buy two...

Thanks guys! Since I am making 2 5 gal batches and do not keg them at the same time I may still have a clear second batch (I have to get it out of primary to free up). But at least for the first batch I will go straight to keg after 2 weeks or so...then turn keg now and then. For the second...

I am currently thinking about building the exact same thing...strut from lowes and the fittings from strutchannelfittings.com...this is concerning...I got my idea based on this post: http://snakeriverbrewers.org/index.php?topic=5328.0 Let us know what happens after the next brew

All, I recently brewed my first german Hefeweizen...very basic recipe (10 gal) with 10lb wheat, 10lb pilsner with Wyeast 3068. I had it in primary for 2 weeks and secondary for 2 weeks as well. I kegged from there. The taste was great, the beer was mostly clear however. I am brewing...