Recent content by Taoislove

Farout! Found paperwork.. hydrometer 1 lb of grain smoked grain yeast pitch luke warm (ill remember to check next time) OG 1.105 - FG 1.010 = .095 .095 x 131 = 12.4 beautiful no it didnt sound right. and with a little help from my friends...it all made sense. Thank you all. I am on my way...

1.10 @ 74dego I used EC-1118 champagne yeast, with wyeast nutrient at pitching. 1.5% alcohol? is that right?

I started a 5 gal batch of brew and the fermentation is over in one week. It wasn't violent. Beer smells and looks good. perks every 30 minutes or so. Temps were 75 here. My question is, should I wrack it now. I usually have a few weeks. Tanky folks anjie

I use a "bottle teck" that's old school. use a bung with a hole on top of your batch fit a tube in hole- DO NOT let the tube touch liquid. Keep it just below bung. place the other end of tube in a wine bottle half full of water place bottle in a pot done this helps whatever you are burping...

Thought I would up my game and join a group so I might make spanking good beer! Thanks for being here. I will do my best to keep you entertained, and listen well to the masters. What a treat!