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  1. Y

    Belgian Dubbel in bottles for 2 weeks (particles in suspension)

    After 2 weeks in bottles I looked at my beers and notice they are pretty full of tiny particles in suspension. Is this an issue? or is it part of the conditioning process.
  2. Y

    I have stuff in my bottles, am I screwed

    Thanks for your reassuring comments. I will let you know in a few weeks Gene
  3. Y

    I have stuff in my bottles, am I screwed

    I bottled last week and am noticing stuff in the bottles. Some have little black specks on the side of the bottles. Others have some streaks. Still others have "floaters" hovering around the bottom of the bottles. Am I "screwed" Of the 30 16 oz bottles about 12 seem perfectly clear.
  4. Y

    Just bottled w/concerns

    The aroma isn't particularly bad, but strong
  5. Y

    Just bottled w/concerns

    Thanks for the comments. The fermenter was pegged at around 75-80 the whole time. Around 3 1/2 weeks now. Also the ingredients. 6lbs light DME, 1 lb candy sugar and 1lg honey. Plus about 1lb of grain (mash). By ingredients the OG was 1.065 with a ending of 1.010.
  6. Y

    Just bottled w/concerns

    Just finished bottling and I am concerned over a few things. First, I was getting a fairly strong ester like aroma the whole time. I am brewing an abbey style however I did not envision it being so strong. In fact I an finish and the room still has an aroma in it an hour later. Second...
  7. Y

    secondary with only one carboy

    I guess I will try that for next time. Is there any special things I should be aware when using the bottling bucket?
  8. Y

    secondary with only one carboy

    I suspected this style to take longer to ferm than lighter styles thus I did not want it in a bucket for any longer than 4-7 days.
  9. Y

    secondary with only one carboy

    Thanks for the thoughts on the dubble. I believe I will take you advice. So will I risk any off flavors from sediment exposure for extended periods in a primary?
  10. Y

    secondary with only one carboy

    Do you this this style would benifit from a seconday?
  11. Y

    secondary with only one carboy

    Thanks for your replies. I am brewing a Belgian Dubble.
  12. Y

    secondary with only one carboy

    I only have one carboy, which is currently my primary, and need to rack my batch to a secondary. Should I rack to a plastic bucket, clean the carboy, then rack back to the cleaned carboy? I want to minimize contamination if possible. Thanks, Gene
  13. Y

    temp question (going away for 4 days)

    I am using White Labs Trappist Ale. WLP500. They suggest an optimum temp range of 65-72 deg. Cooler temps will produce less fruity flavors. Which is not what I am looking for. So I will take your advice and relax the active cooling somewhat. But still try to maintain something in the mid 70s...
  14. Y

    temp question (going away for 4 days)

    We are headed out of town for 4 days and I have had a Belgian dubble in the pirmary for 4 days now still with visible ferm occurring. The temps here are from mid 70s to mid 80s. I have no central AC in the house. I have the fermenter in a closet in a water bath with a cotton shirt wicking the...
  15. Y

    DME question

    Thanks for the info and link. This will help me for my next batch
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