Recent content by randomsample

Sounds fine, but I'd try to find someone to give the extra beer to if it was me. I like to bottle a few from the keg to give away.

70 is too warm for ambient, I shoot for 60-65 depending on the yeast. You could also probably get some great results with a neutral lager strain at those temperatures without the need to waste energy.

What?

Here's a better technical discussion: http://www.homebrewersassociation.org/forum/index.php?topic=1125.0

In the water show on Basic Brewing with Kai Troister (spelling?), he mentioned that 5.2 will basically prevent the PH from getting above 5.7 (I believe) - it doesn't lock it in at 5.2

Hello all, I followed the directions on this site: Heatstick - home to build my heatstick, with the exception that I chose a drain pipe with a 90 degree bend at the bottom. Because of this difference, I used more JB-Weld than is called for (around 4 oz instead of 2). I also upped the...

If at high krausen I'd toss the whole flask, since there are a lot of active yeast cells in suspension. If you want to decant, you should chill it in the fridge for several hours first.

Your yeast viability will be low, though it depends on the temperature. 70 degrees for a year, it's probably dead. 50 degrees, there's probably enough. I'm not sure I would age on a yeast cake that long; it's fine for a few months, but I did that with a mead, and as the yeast started to turn...

If you read the package, you're not supposed to let it sit that long. I bet that your beer is fine, but you did underpitch so you might get more estery/phenolic flavors than you were looking for.

I disagree - you should be able to brew satisfying beer with extract. At this point moving to all grain before he fixes the issue might just make it harder. I think I moved to all grain too early - it took me a long time to get all of the variables under control.

I'm willing to bet that you wouldn't be able to tell the difference between the two levels of attenuation - forget what the numbers say, how does it taste? Keep your process consistent, and make changes based on the sensory outcome. The actual numbers don't matter nearly as much as getting a...

Try drinking sips of water in between drinks of beer, otherwise make stronger beers (Sierra Nevada PA has a strong hop bitterness and high carbonation)

yep

What temperature did you take your gravity reading at? Did the wort look drastically lighter or hazier than your extract brewing?

SS passivates basically instantaneously.