Recent content by r_marczak_83

Thanks for the information. I got a calculator app now and understand what you all are referring to.

I think I started wit a 24 brix originally

My peach wine has stopped bubbling for a week now. So I decided to check it and bottle. It reads 10 brix. Is this stuck fermentation or really ready to bottle?

My dry hop time is about to expire. The beer is still awful looking. I'm thinking since I don't have much to lose now, I'm going to transfer to a secondary to complete the dry hopping and use a 5 micron filter in the process. It will still ferment a little bit after the transfer, so I don't see...

My fermentation is slow with not as much krausen as I'm used to, so I let it ferment 3 days longer before adding the 3oz of dry hops (Zombie Dust clone). Once the 7 days or so is up and its still fermenting possibly, can I try and remove the bag of dry hops and let it sit to clear, or will...

I'll just let time do it's thing then :mug:

Thanks

Wont it still ferment after racking into secondary? Wont co2 eliminate any o2 that was introduced?

Hahaha

I dont have access to a spare fridge or such to get it to 32*. I have to rack anyway and would use a funnel with cloth in it and on bottom of the funnel have a tube to minimize aeration. Should I try the gelatin then?

So, I thought I'd try the irish moss route to clear my pale ale up before going into the primary. I dumped the whole package into the boil instead of 1 tbs or something like that. The primary is very murky (cloudy) and is a day or two away from dry hopping in secondary. Only about the top 1"...

Ok thanks Ill do that then.

My IPA is bubbling every 45 sec now. Its been fermenting for 5 days at least. Im going to ad Citra and Cascade hops to the primary for dry hopping. Is now too early? Should I wait till no activity at ALL?

Thanks for the infomation!

It does actually :D