Recent content by seafra

I've used orange extract to good effect. I just add it when kegging. You get lots of orange aroma. I only use 1 tsp in 5 gallons. I prefer dried bitter Madagascar peel @ :10 in the boil, but extract aint too bad.

Count me in!

I want.

Gimmee!

Honestly, I enjoy everything but clean up. Lately, I've really been getting my geek on with yeast culturing. Microscopes, petri dishes and vials make my pocket protector quite erect.

The data sheet from Safale says T-58 has "Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5%." I love T-58, particularly in wits. It can produce a quite different profiles at the ends of its' temperature range and at different pitching rates...

Them be some tasty shelf goods there, Darkness! I have to admit that the fridge is not mine, but thought it was worthy of sharing. I seldom have commercial beer in any quantity.

Here's the LINK.

"Matrimonial Mango" or, "My beer doesn't suck anymore either." ;)

NOBODY leaves till I find out who the hell put Schlitz in my beer fridge!

I believe they call that HefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeHefeWeizen.

Gimmee!

I certainly wouldn't pitch the batch...yet. The yeast will continue to scavenge some amount of O2, particularly if you still have a good bit of fermentation left for them to do. However, if your attenuation is near completion, you could incur some staling in your beer. Adding additional...

A small to moderate amount of yeast in your hydrometer sample won't seriously affect your reading. I highly recommend investing in a refractometer...a couple drops will do. To be highly accurate---and OCD, I'll fill a 2 dram vial from my conicals and put them in the fridge to floc out for an...

You've had 3724 (and nothing but 3724) finish in 4-7 days @ 70F!? You must have sold your soul to the yeast devil to get that kind of performance. P.S. What was your target gravity?