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uh, I work 100 yards from boulder beer...I win :ban: except that there are much better breweries in town...at least i can ride my bike to all of them

I used a product called 'Wine Conditioner' once, I believe it is non-fermentable sugar, but it may also contain stuff to kill yeast...

You are going to want to add some glycerol (20% or so final concentration) to the yeast before freezing. If you freeze the slurry alone, you are going to end up with mostly non-viable yeast.

This is likely your problem, follow these directions. I usually have to run at least a few gallons (and add what has drained out slowly back to the tun without disturbing the grain bed). I.e. drain 1/2 g, add back, drain 1/2 g, add back, continue until it is running clear then drain completely...

vorlauf until it runs clear next time.

From what I have read and learned from breweries, the first scenario is more important for poorly modified malts, and some particular beer styles. The latter (which is used by me and most brewers I have spoken with) works just fine for highly modified (modern) malts.

This method is not going to tell you if your mash is done, all it will tell you is that you extracted the total soluble materials out of your grain that you expect (efficiency), the hydrometer cannot differentiate between dissolved starch, long chain sugars, dextrines, and fully converted sugars.

Oh, I don't doubt it, I am a big Avery fanboy :p

You have the Avery process right, they start fermentation a little higher though, and let it get pretty warm towards the end, you will get a great yeast flavor from 3787, minimal fusels, and dryer finish that way as well.

ok, I'll play...here is Coby, varying ages mid sneeze sad reindeer First day at home ~ 4years ago

scored an 85....I'm 31...guess I am too in touch with the youth (not a bad thing for a single guy in a college town :-)

I have been feeding my dog Canidae all stages since I got him @ 7 months, he is 5.5 now and super healthy. All the vets in town recommend it.

https://www.homebrewtalk.com/f12/when-add-coconut-123382/ https://www.homebrewtalk.com/f12/when-add-coconut-123382/ Some threads on this topic. I went way over the top with the coconut and this beer came out amazing. I have a keg on now (1yr 10 mo after brewing) and it is the best beer I have...

Brewed a wee heavy 1.5 weeks ago, that will be the first to go in. Will probably do a barleywine next, then some sort of RIS. After that, the barrel is gonna get funky, if you know what I mean :-)

I have 18. 1 is full of StarSan 1 is full of Beer line cleaner way too many empty ones. I bulk age all my beers in cornys regardless of whether I will serve them on tap or bottle them eventually. They just seem to take up less space than carboys. I seem to have enough now, but there have...

No offense, but teaching a dog to open the fridge seems like a terrible idea (other than it being cool as hell). If my dog ever figured out how to open the fridge, I'd have no food left, ever... heck, I stupidly taught my dog to reach up to the shelf when I keep all his tennis balls and bring...

For me, it all depends on the particular beer....I'll go through a few types that are general description of what I brew... 1. Smaller beers that I will serve from kegs - Primary for ~3-6 weeks depending on when I have time to rack, then straight to keg. 2. Big beers that I will want to bottle...

I really need to get up to the brewery, I live on Valmont and 28th...such a short trip, I am an Avery whore though...

Dunno, playing it all by ear, never skied Durango Mtn. before.

Avery uses Wyeast 3787 (while labs 530) for all their high gravity belgians. I think that one hop addition will replicate the revvie pretty well, there isn't much hop aroma/flavor in it, but knowing Avery, they likely have late additions. I know Salvation has a ton of late hops. I'd probably...