Recent content by tpalmer521

I've had some brews seem to not ferment as rapidly as others and in one case I had inadvertently pushed the gromlet for the airlock part way into the bucket. So some gases were escaping around my airlock rather than through it.

whoops my temp is 54-56 degrees. dont know what i was looking at. I made my wort on march 8th and i just looked and i am still bubbling. ( one bubble every 1min 30 seconds.) Can i just leave the lid on so as to not let in air after it quits bubbling and stick it in the fridge to lager?

Im at 42 degrees, bubbled for about 4 or 5 days. If i bring the temp up to 50 or so will it start to bubble some more? also should i be concerned about opening up the lid and letting in air to take my hydrometer reading. Also what year did you graduade in environmental?

The yeast was SAF Lager S-23 Yeast. and my temperature in my bucket is 42 -44 degrees F. I also graduated from iup, in safety science. Ive got 1 ale (american wheat) finished. 3 kinds bottled and ready to drink, 2 kinds carbing and this dort. It is my first attempt at a lager. I appriciate...

I'm doing a partial extract dortmunder with og @ 1.070. I'm not using a secondary ( don't have one yet) it bubbled for 5 or 5 days. Do I now just leave it in my unopened bucketd until day 21 and then just bottle it?

My og was originally in the 1.080 range. I dilutted my batch to 6 gallon to bring it down to 1.070. This seems almost 20. Points high to me. I used almost 10 lbs of malt. 1/2 lb was an amber dry malt. I think 6 lbs of pilsen dry malt and 3.3 lbs of I believe Munich liquid malt. I will check for...

What is the sweetwater 420 clone and what does it consist of? Thank you, Tim

My og was 1.070

Thanks for the fast response. How long would you leave it in the primary and what temp should I shoot for?

Is it nessasary that I use a secondary fermenter, as I don't have a carboy yet?