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  1. T

    Brewing on grain - is this a lacto infection?

    So how do distillers keep from getting infections from the grain if they don't boil thier wort before hand? I keep seeing recipes of dissolve sugar, but sugar water in bucket, top off with water, add grain. Seems like they'd always run a high risk.
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    Brewing on grain - is this a lacto infection?

    I thought lacto turned sugars into acid rather than alcohol. That's why I was staying I might not get an accurate value.
  3. T

    Brewing on grain - is this a lacto infection?

    Figured as such! Too bad I didn't get a decent gravity reading along the way, as I won;t really know the ABV now. Ah well, live and learn!
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    Brewing on grain - is this a lacto infection?

    Been brewing for 15+ years, and this is a first for me, though I have seen it posted many times. Following an old distilling recipe to see what it made; boiled water, dissolved sugar, poured into (sanitized) bucket. Added cool water, then put in sweet feed (corn, oats, wheat, and molasses blend...
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    Making a starter with just sugar, not wort/DME?

    Well there we are! Thank you, good info. Seems it will take longer and leave a bit of an odd flavor.
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    Making a starter with just sugar, not wort/DME?

    Ya know what, I think I will. Worst case I am out some grain or have to repitch!
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    Making a starter with just sugar, not wort/DME?

    Because I have the yeast, and rather than spend extra money on more yeast and the shipping for it, as I don't need anything else, I want to use what I have. And also, I don't know if it won't be "properly conditioned to ferment", that is what I am exactly asking. Does anyone actually know if it...
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    Making a starter with just sugar, not wort/DME?

    I do need a starter, as it is a 1.080 OG and is an older pack of yeast. Otherwise I ignore.
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    Making a starter with just sugar, not wort/DME?

    TL;DR: Has anyone actually tried using sugar as a starter, and what was the results? Found myself without any way to make a starter that doesn't require mashing grain, and I don't want to deal with the extra time that would take. So I was wondering about using just sugar, or honey, or similar...
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    Why corn sugar?

    It doesn't add flavor. Old Only reason to use BCS is if it is the darker stuff, not the clear. Otherwise no flavor gained.
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    Why corn sugar?

    From older posts, it was tested and shown that there is no real difference between corn or cane sugar. It is all the same, ferments just the same. Bad info from the 90's made people afraid of cane sugar, thinking it added a cider flavor, but was actually just really bad ingredients (hop infused...
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    FG too high??

    You are replying to an 11 year old message, so their situation has probably changed. Are you using Extract? Extract brews tend to end at a higher FG, especially if there is any scorching. What is your attenuation? FG doesn't tell you how good your fermentation was without knowing OG. Are you...
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    Issue w/ "thin" taste and possible stalled Ferm!

    Example: OG: 1.045 FG: 1.020 (45-20)/45 = 56% attenuation, WLP400 claims 74%-78% attenuation. Would expect to get to 1.012 at 76% attenuation.
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    Issue w/ "thin" taste and possible stalled Ferm!

    Ah I misread your message when talking about moving it. For mash temp, 157-158 is pretty damned high. Folks tend to say not to exceed 155F, and IMHO even that is too high. So you may have ended up with a chunk of more unfermentable sugars, but with your relatively low OG, it still seems like...
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    Issue w/ "thin" taste and possible stalled Ferm!

    Few thoughts: You transferred to a secondary. Unless you are doing weird additions, there is no need for that. Did you check your gravity before transferring and assure that fermentation was complete? You could have lost a good amount of happy yeast if you left it behind during that transfer...
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