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i shouldnt knock utah really, they have some better microbrews than all neighboring states including nevada. wasatch beers has a porter called polygamy porter, its slogan "cant have just one" there is also a pilsner called provo girl that i heard used to be called molly mormon, of course until...

at what point do YOU use the gelatin? do you do it in the primary or secondary? i had mine in the secondary carboy for about a week before using it. i just used the gelatin about 24 hours ago. there is already a thin layer of sediment on top of the yeast sediment thats a slightly different...

do you generally use this on every brew or just the stubborn ones?

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i actually live in southern utah area and dont often have a chance to go up to Salt Lake. i wouldnt mind living up there except for the issues that come with a bigger city. and i usually try to avoid park city because everything there is so much more expensive. my small town is perfect for...

after a little research i think thats a great idea. i hope our store has some non flavored because we are a small city and dont have a lot of variety in stores

yes i agree, i have never had any Epic beers, but i love wasatch and squatters. squatters IPA is one of my favorites. the downside is that normal lagers are only 3.2% and the micro brews are at most 4%. i like them around 6% personally. another downside to Utah is some of the the neighbors...

ok that makes sense still i am wondering how this happened in the first place. what can cause this suspension, assuming all of the yeast has fallen out? or is it still yeast? remember that a lot of yeast has fallen out already.

so are you saying that keeping it in the garage where it is always cold anyways is enough to settle the suspended stuff, because the water in the beer is so much more dense than the air?

sorry im not sure what this means i think i did a bad job with racking to secondary because i had trouble with the siphon and there was and still is a yeast cake at the bottom of the carboy an inch thick after the first day in the secondary. so is it possible all of the yeast has fallen out...

so its not cold enough just sitting on the ground? youd actually recommend putting it in an ice bath to get it colder? it gets close to freezing as it is in there especially at night anyways i am thinking more and more that i will want to filter this brew

i was really happy about the attenuation especially since i didnt use a starter, i didnt think i needed to at first because its a super yeast, or at least it said so in the vile. but i learned that i still need one. live and learn! temp in the garage is usually between 35 to 40 according to...

this was an IPA kit, i added extra sugars to to boost it up to 1.082. the yeast was san diego wlp090, supposed to be a high flocculate i think. the white flakes might not be yeast but possibly proteins, as ive read it resembles egg drop soup consistency, it was in primary for 18 days and...

im a little worried that my brew isnt clearing up. 5 days ago i racked to secondary and set it in my garage where it is cold. a day later there was sediment an inch thick but the brew is still seems like its not clearing and has a dark brown color. today i put a flashlight up to the...

A beer lover in Utah, and self explanatory why the need to start home brewing. Ive searched the site for a year or two when i needed an answer but just recently signed up for the account. there were some questions that i couldnt find any direct answer for so why not ask the experts. I...

every time i googled an issue with a brew, this site came up in the top results usually with the answer i needed

for everyone who helped me out with this thread, in case you want to know... i was worried that the attenuation wasnt where it should be. i put the brew into a secondary today on the 18th day since there was no more airlock activity. i had a starting gravity of 1.082, FG is 1.015. that is...

thanks woodland, i know math questions can be hardest, i bet most homebrewers dont even worry about the math involved. what you explained makes sense to me, im glad my questions made sense to you. tomorrow i brew a belgial trippel, i have a 4L starter about ready i did in 2 2L stages, the...

so if i add a pound of malt, im sure i would want to use a minimal amount of water to dissolve the malt in to minimize the modified OG. what would the minimum amount of water be for a pound or cup or whatever convenient measure of DME? What about adding regular sugar. should i dissolve it in...

should i just pour the sugar in the wort or boil it in some water and cool first? and do i aerate or oxygenate again too? also i dont remember how fermentable maltose is but im going to guess 75%. would that mean i would adjust the formula for adding malt as og + (((x*43)/b)*.75) ?