Recent content by thaavik

whoa! am I to think this is top-fermenting yeast that has persisted since 4/14 when it was brewed??! I'm in NYC and the temperature has fluctuated in my small pre-war-building apartment, so I know I have flocculation problems, certainly in the last 6 weeks when we have had 80 degree nights in...

Hi all, Not sure if this is even a problem, just wanted to post a picture and get people's thoughts on it. i brewed a Saranac IPA clone that is pretty darn tasty through the first few bottles, but I hadn't had it in clear glass until tonight. It has a weird, bread-like coagulated head on the...

Thanks all. Captain, I think your method is best, with the ambient air temperature rising here in NYC, the beer comes up to temp (and a couple times already well beyond what it should be) easily.

Yea, the trub was a lot thicker and I ended up with more wort than I have in the past. Infection is definitely a worry, knock on wood, it hasn't been an issue so far. I sanitize my pot's lid and put it on once the steam has died down, and thinking about it the extra time would have only been...

So I have been mulling over the overall quality of my brews (still very new, only fully finished 5-6 1 gallon batches) and one minor negative is the fairly common cloudiness of my beer. I have gotten 1 or 2 to clear pretty nicely, but most are cloudy. In various literature I've read that...

Thanks both for your replies, they are much appreciated. 2brew, I guess my spaces issues lie more with the pots and equipment I'd need than the actual 3 or 5 gallon carboy. I've been able to carve out the right space for my fermenters and you're right, they wouldn't be too much more intrusive...

Been a lurker when I needed information but decided it was time to join officially. I'm a 1 gallon brewer, I've done about 6 or 7 brews so far and, touch wood, all have gone pretty well so far. I'm going to start going through threads to get a better answer to this, but what are people's...