Recent content by Steve973

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. S

    Have Beertools Pro, switch to Beersmith 2?

    Hello. It has been a while since I've posted here, and, sadly, a while since I've actually brewed. I have had Beertools Pro since they first released their software, and it's not necessarily bad, but I see most activity (as far as brewing software goes) about Beersmith on these forums. Would...
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    2 inch Krausen still after 17 days

    The cloudiness comes from chill haze. Yeast does not re-suspend in cold conditions.
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    Mr Malty Hybrid Fermentation Yeast Pitch?

    No. it is not the volume, perse, but the amount of yeast that volume of wort produces. Can you get a 2 liter flask?
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    10 weeks- IIPA - 14% ABV - too much?

    You guys are forgetting dog fish head 120 minute ipa. It can work.
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    Fun pictures of an alien growth

    Which yeast did you use? That isn't krausen since krausen is the nasty foam that sits on top of your fermenting beer, but it might be a yeast cake from a flocculant strain.
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    Potential problems?

    Oh and if you can find some brett anomalus, that will eat lactose.
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    Potential problems?

    Complex sugars like lactose aren't quite as sweet as simpler sugars like table sugar and corn sugar.
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    When to bottle?

    More for predictability than anything else.
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    When to bottle?

    My raspberry brett stout will be six weeks old on saturday and it has been at 1.020 for about three weeks now. (Down from 1.061) Note that about nine points of the remaining gravity come from lactose. I was thinking about giving it another two weeks in secondary, then priming with corn sugar and...
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    how big of a stater will i need?

    If you want to keep it really simple, just get 6 to 10 packets of danstar nottingham yeast and rehydrate before pitching.
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    I completely underestimated role of oxygen

    +1 on pure oxygenation. I use an inline oxygenator, and its positive effects are undeniable. If you don't want to oxygenate, then don't; home brewing means making your own beer your own way. You will not hurt my feelings either way, I promise.
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    My first wild yeast fermentation

    Very cool. I am interested in hearing whatever you find out.
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    Brewing a 100% brett brux cherry stout on 26 March 2011

    After three weeks, it is now down to 1.020 which isn't too bad at all. Next weekend we will probably transfer it to secondary and see if it will drop any further over the next month.
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    Brewing a 100% brett brux cherry stout on 26 March 2011

    Does anyone have suggestions about when I can bottle this beer? I would like to avoid putting it into champagne bottles, if possible. When will I be past the danger of bottle grenades?
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    Brewing a 100% brett brux cherry stout on 26 March 2011

    Is it ok to just drop them in at that point? No mashing necessary? Edit: Obviously, I mean physical mashing, not with enzymes.