Recent content by shanek17

Thanks for clearly pointing that out. I wondered if it was just off gasing... I guess even at a cooler temperature of 65F you can still see a steady stream of co2 being released. because thst is what i was seeing, a small amount of tiny bubbles steadily rising up from bottom to top.

I understand the importance of the hydrometer and of course I use mine as its a great tool. I usually follow the rule to take three consecuitive hydrometer readings before bottiling but is it fool proof? Like if the fermentation is almost done and its going very slowly then it may take more...

So iv been patiently waiting for this beer to ferment in its 1 gallon carboy...its been 25 days! The slowest beer ferment iv ever seen! It is at 65F So i understand the yeast are takin there time but maybe its because its an all malt recipe? Because iv had beer kits ferment with dextrose and...

It had to have been done. all my other beers were perfectly fine and i actually primed them with sugar. The one thst exploded wasnt primed with sugar. Which is bizzare to me.... The only difference i noticed between them other than the priming sugar was the fact that the beer that exploded...

Something happened to me months ago and i bet you already guessed it haha. Bottle bombs. Or i should say bomb. I had 1 bottle i opened up to taste and it just sprayed everywhere, iv never seen anythin like it. It was just under so much pressure. I was doing an experiment with 1 gallon beer and...

How do you know its done after 3 days of reaching FG? did you experiment with it or somethin? Im sure many people here would be interssted to know more about this, because afterall it means we can bottle sooner and not substitute that for quality beer! maybe one day ill do two identical...

Hahaa Thats pretty funny. actually these are pretty basic granola bars with many of the same ingridients as you would find in beer. as soon as i seen "barley malt" i knew i had to try it. there is also oats rice and golden syrup in them and they are preservative and color free. so i mean id...

really???! thats news to me, when i first started out on this website I was reading the various threads on ferment conditioning and one of my questions was the same as many ppl's " how long after fermentation do I have to wait to bottle?" Everyone that had a time frame to offer said ATLEAST 2...

I dont know. Thats a good question. I guess i was looking at this in terms of volume, and since I have less volume i thought it should clean up better, but your right there is less yeast to assist cleaning up. i do know that yeast multiply based on the sugar amount in the wort. so i guess...

yea it looks like home brew talk removed the feature to search advanced within its own site or its having technical difficulties. Ill give your way a try , thanks.

none of these options are under advanced search. there is just a search bar for you type in what your looking for. i will show you what i see on my screen after i clicked on advanced search. "HomeBrewTalk 2013 Big Giveaway! Home Brew Forums > Search Forums Help Support HBT &...

Hello , I searched for similar forums but had no luck finding one. Anyways Im wondering if Im fermenting in a small carboy or fermenter, say a 1 gal or 2 gallon size, would that mean it doesnt take as long for the yeast to condition and clean up the beer ? Im talking about after the...

yea i tried that already and it just gives me thousands of search results. I searched for ferment condition and I got this many results "About 6,960 results (0.21 seconds)" Once i clicked on advanced search I dont see any options for "advanced searching" it just searchs everything and...

Hey im shane keskeny, iv been using this website over the last couple years and I used to be able to search for keywords by thread. So if i wanted to find all threads with fermenter conditioning in them i could do that. but I longer see the option for it. The only option i found was the top left...

I just used a dry packet of muntons standard ale yeast 6gram blue and gold package and Im trying to figure out the attenuation and flocculation of this yeast. Now your saying it has a medium attenuation but maybe were talking about two different munton standards yeast? I contacted the muntons...