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  1. A

    DME Dilemma

    Thanks I'll try that. Scarry when your malt gets a stiffy.
  2. A

    DME Dilemma

    A few pounds of my malt dried out and hardened. Any ideas on how to make it useable.
  3. A

    Boil size to batch size

    Thanks, Sounds like a plan. Fermenter is 24" in diameter so I dont know how many inches of head space for 24 or 20 gals would leave.
  4. A

    Boil size to batch size

    #1 If I can safely boil 6 or 7 gals. wort how much can I dilute it? Cant afford a large boil pot. Have a 10 gal. #2 Can I do two back to back boils and put them in the same 30 gal fermenter?
  5. A

    Ruffy beer

    chronitons?
  6. A

    Ruffy beer

    I did my first high gravity batch just to see if I could. Put it in a fancy bottle and pretend it was worth $10 like some micro's. .078 - .020 Its good but after 1 to 3 bottles and about an hour I black out for 15 to 20 minutes. Fusels? Or something else? Micro's HG no problem. Perplexed
  7. A

    Staled Ferm Help!

    Thanks for the replies pompeiisneaks & SD-SLIM. Turns out I've read that info in the past more than once and it just did'nt sink in. Old age is a terrible thing. Palmer does seem to contradict himself by saying watch airlock activity to gauge time for secondary ferm and in another paragraph...
  8. A

    Staled Ferm Help!

    Did a double batch of Muntons Cerv. 2 cans LME & 8 lbs. dme some hops. Boiled 6 gals. Put 3 gals each tap water in sanitized ferm buckets over nite to bring it to about 70 deg. Cooled wort to below 80 deg. Let drop 3ft. to ferm bucket and stirred to help aerate, (maybe not enough). Hydrated 2...
  9. A

    Water droplets in head space

    Thanks. Good to know cause I drank it already!
  10. A

    Water droplets in head space

    Any one know why I would have water vapor condensing on the inside of my conditioning beer bottles?
  11. A

    Where does the acetic acid go?

    With proper conditioning does the acetic acid go away or just become muted. I ask because my big gut doesn't tolerate it. Be a bummer to wait 6 or 8 weeks and not be able to drink 6 gals. of good beer!
  12. A

    Conditioning my first batch?

    I didn't realize Coopers(Mexican Cerveza) was a no boil' but just as well for my first. After 3 wks. fermenting, 11 days bottled I had to try one. Wow! Very clear and already carbed. First one tastes great. Slightly cidery that will diminish from what I've read. I'll wait a couple more weeks...
  13. A

    Sanitize When?

    Thanks Got the answer as soon as I posted. I assume that would also apply to taking a sample from the fermenter. Sanitize the wine thief each time. Does removing the airlock at that time also cause a risk of contamination?
  14. A

    Sanitize When?

    I'm guessing you must sanitize the day of bottling and not a few days before?
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