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I have several brew books and I have read them. This is my second brew of this Alaska Amber and I did not have this problem on 1st attempt. (No claryfier in 1st one) To clarify: I dumped trub at 7 days which is no different than siphoning into a secondary. At day 14 and at 70 degrees the...

In a blichman conical I am brewing an ale. Strict sanitation measures were performed. Clarifier added to wort at final 15 minutes. Oxygenated adequately. Vigorous fermentation at 3 hours. Controlled 70 degree temp. Dumped stuff from bottom at 2 days. At end of secondary the Final sp. gr...

Absent minded goof. I did not dissolve the priming sugar. I began pouring the dry sugar directly into the conical fermenter while stirring. Then it hit me what I'd done so I stirred vigorously for a few minutes to get the priming sugar dissolved. (I tested a 1/8 tsp of remaining sugar and it...

FYI: RE: I was dumb SG before I pitched sugar = 1.011 SG after I pitched sugar = 1.013

Good news. After I had drained crud from the bottom of the conical (and along with it some beer) BEFORE I added the sugar solution I then placed the container of beer/crud on the counter and forgot about it. Well, the crud settled out leaving clean beer, enough to get a SG which was .011, the...

For a lager: Please define "Conditioning cycle". Is that the secondary fermentation before racking or is it cabonation cycle? Is room temp in a dark closet (~ 70degrees) OK for the carbonation cycle? Thanks.

Brewing a Schwarzbier. Everything went by the book. OG .054, (Recipe stated .051) Immediate bubbling 2-3 hours post oxygenation. Fermented at 50degrees for 10 days, then 65degrees x 2 days, then a month at 42 degrees periodically draining the crud from the bottom of the conical. This is...

Room air being 21% O2, an aquarium pump would do well. Certainly much more efficient than shaking and sloshing for 10 minutes. Run some sanitizer (booze, StarSan) thru tubing and soak the aquarium stone in same. Filter the air with a wet (sanitizer) cotton ball at the pump inlet or stuff a...

I am of the belief the starter simply accelerates the "wake up" time the yeast cells undergo after being pitched. The yeast will wake up with or without the starter after pitching into the wort. Properly oxygenating will decrease the wake up time dramatically and will allow the yeast cells to...

How does one wash yeast and what does one add to the washed yeast to keep alive/grow them?

Yeast fuel is simply bread yeast?

In the kits I buy there is a "yeast fuel" tablet option at $1.49 for a capsule with some sort of powder in it. What with all the nutrient in the wort and spring water I use I'm thinking the buck-and-a-half is wasted. Thoughts?

Could someone please direct me to "How to wash yeast" and "How to make a starter culture"? I'm brewing a Belgian Abbot Ale in a few days using 2 vials of WYeast Trappist High Gravity 3787 yeast at a cost of $14 and would like to retrieve it for future use. Go Alabama! Thanks in advance...

Is the fryer stainless steel? If it is and it does not have a special aluminum clad bottom that could be part of the problem. Stainless steel is a very poor conductor of heat. A buddy of mine was showing off his new SS turkey fryer and even at an ambient temp. of 70 degrees he was unable to...

2micron vs .5 micron is irrelevant because the back pressure created by large vs small micron diffusers is irrelevant. The flow meter set at X liters means the O2 bottle is delivering X liters per minute at the flow meter not at the diffusion stone. I recommend strapping the stone/hose to a...

Excellent idea to use a fish tank pump. Since ambient air being 21% O2 it is a good way to get adequate O2 into the wort but I'd worry about inoculating the wort with nasties from the ambient air. Is the air filtered? Go to Walley-World or pet store and get a cheapie fish tank stone...

I just read some parts of this resource. I recommend all brewers read it start to finish. Has a whole section on Lager beers. How to Brew - By John Palmer

I brewed a Schwarzbier last Wednesday. The instructions inferred pitching yeast at room at room temperature and stated "after 12-36 hours this mixture will begin to churn and produce CO2". Mine began producing CO2 in 4 hours and bubbling rapidly iat 8 hours. I used a dry yeast but that is not...

Today I purged some more darker brown yeast poop from my Blichmann and tasted it. YUK! This goes a long way for justifying racking into a secondary fermenter.

I've read a lot of reviews of the Vinator and most report it doesn't work very well after 60-80 or so bottles, the 2 ball bearings rust out too soon and the spring mechanism is of poor design.