Search results

i recently went to the lhbs and had the employee fill a recipie for me. i got this tub that said 8# pale. it was syrupy extract. when i weighed it i found the tub of stuff weighed only 6 lbs. does dme and lme measure out differently because the recipie calls for 7lbs light dme.

ok so thats about 25 on the brix. i believe you are correct in the slowing of the fermentation as i started my applejack at 32 brix (1.140) and the fermentation is a long process. before i did 4 different feedings but i read a book that said you are best to do it in a single ferment because of...

i was wondering what the highest og reading was before it would suffocate the yeast. i have heard the reading can be quite high but if it's to high the yeast will die. for all my searching i cannot get an actual number for argument sake lets say we are using plain cane sugar, water and a red...

ahhh dump it and start over. you will soon forget the 25 bucks or so when your new batch is boiling away, ill tell ya a few bottles of the graff and im soooooo glad i dumped my mistake and started over.:mug:

6.5 hey this stuff is great!:tank:

had made the same mistake with the first of the year fresh cider here, did many things and got fermentation going but slow, finally after a month and dismal brix readings i pitched it and used the carboy for ol bandons's graff, its great! im on my third now and bottled it saturday. so i guess im...

i use the nutrients and hydrate the yeast as well but only if im making jack. the og or sg is 1.140. so you want a fully hydrated mature yeast colony to gorge on as much sugar as can be done before the alcohol tox kills them. then into the freezer for ahem, and finally a sweeten maybe if it...

great! i was wanting to age my present batch (2nd beer brew) much longer in the carboy but the recipie made it sound like you had to prime and bottle soon. i was wondering why and could only think that the yeast would die. thanks.

how long can the beer sit in the secondary and still be primable for bottling?

well its time to rack the cider and i was wondering how long i can let my cider sit and clarify/age and still be able to get it to carbonate with a prime, and would the answer apply to beer/graff as well.

sorry had to cut up the pigs (been hangin 4 4 days) and other farm stuff so believe i will get back to you good people later.

hey all i moved to a hobby farm and started to ferment as many things as it seemed the old timers did. as time goes on i will get up to speed here (i hope) with the advice of the experts. i can make basic wine, cider and my first extract beer turned out great! im hoping to get ideas from the...

i have harvested 110 gallons of wheat on the small farm i live on and (newbie to all grain) was wondering if i can use the wheat to make a beer with?

im new at this:rockin: and would like to know what torrified wheat is. i hand harvested 110 gallons of wheat this summer so will some of this work or is it special wheat?

not what i want to say on this forum. im not sure what isint allowed.

yureka! it started to blow bubbles this morning. i noticed last night just before bed that the telltale tiny co2 bubbles were just starting to form. i guess even with chemicals and all you just can't keep a good yeast down lav 1118. unfourtunatly i didnt want to use champane yeast on this batch...

most will clear with time some more than others. also the taste will mellow with time some more than others

ahhhhhrrrrgggg. ok im fine now. ummm yea wheremarts open i can get cider there. note to self: take reading glasses. thanks all

will racking it into a primary and covering with a towel let these type of preservatives evaporate?

kill the yeast and add sugar to your taste. problem is that you dont get carbonation this way that i know of.