Search results

Glad to see that you didn't give up on this!

Most "Yeast Nutrient" is dead yeast cells. In that, they are not considered chemicals. Raisins are another great alternative, make sure that they are naturally dried and that sulphur wasn't used in the drying process.

I always over-build my starters and store the excess in a 50% sterilized water/50% Glycerol solution in an auto-claved test tube. Rule for this is a freezer with no defrost cycle and/or a storage container with ice packs around it (to keep the temperature of the test tubes constant). I've used...

@Yooper Time for you to post one to match mine@

oooohhhh SHINEY! Please, please, please pick me!!!

They are look wonderful, as always Melana!

such a pretty piece of equipment! Pick me, Pick me!

highly doubt that he will respond. his last post was November 2013

I only rack to a keg or onto fruit. I haven't seen anything to show that there is a benefit.

I believe that is what I said! lol :mug:

Just a heads up... Hot wort takes up more volume than cool wort. After cooling 3.25 gallons to proper pitching temperature, you will have pretty close to 3.125 gallons in your kettle. Take into consideration losses due to trub and transfer hoses, you should be pretty much spot on at 3 gallons...

First off, with almost any 'kit' beer, the size of the batch needs to match the kit. If the kit says 5 gallons, then you need to have 5 gallons in the fermenter, if it says 3 gallons, then you need 3 gallons in the fermenter. That said, when I was doing kits, I made sure that the final volume...

I've used vanilla vodka to soak nibs in for an Imperial Chocolate Vanilla Porter and straight vodka the other times I've used nibs. I soaked mine during the entire fermentation period and added both (vodka and nibs) into the keg when I racked the beers over.

I would love one! Thank you for your continuing support of HBT!

There are many styles of beer and even more Starting Gravities/Final Gravities in each style. There are many ways to compete with limitations as well. You can use less water and produce a higher starting gravity and smaller batch, you can boil a standard sized batch longer to reduce the volume...

Welcome to HBT and this crazy obsession!

60,000 posts? I think you live here more than I do! :mug:

I've seen some hops produce a grassy or an unintentional flavor if left longer than 14 days. It will start to clear as the yeast finish their jobs. You can always taste your sample when you check for stable gravity (that is what you are more concerned with as it can cause bottle bombs).

I like the improvements, too bad it came out before I got to use the V1 I got at the beginning of the year... :(

Best way to deal with peppers is to 'dry pepper' just like you would a dry hop. I did a Mango Wheat with Habaneros that was fantastic. Standard primary fermentation, then racked onto diced mangos. After 2 weeks on the fruit I racked into a keg and added the peppers in a hop sock and suspended in...