Search results

At least 1 ESB on tap consistently. Visitors like it and its (relatively) fast to finish. 2 in the same day? DAMN.

D-47 is supposed to produce tropical/pineapple notes when left on lees...sounds like a win.:ban:

What was your yeast and what was your ferment temp?

What are your bottles and what are the cork sizes? Are you lubing the cork w/ star-san? I have the belgian 750ml and a corona (I think) floor corker and have doen the "belgian style" thing before. Via trial and error, I find a point where the combination of handle movement and metal plate...

Thats pretty safe. Do you have any brewing books? If not, then go buy "How to brew" by John Palmer. Its a tremendous technical reference.

Adding sugar means that you are no longer (or might not be) "in style" for a particular type of beer. Adding hops will help maintain the relative type of balance, but the style still changes. Now, if you like to drink what you make, thats the big factor. But just understand that your "English...

At the most basic - sugars (malt, table sugar, dextrose) add gravity points. Water is 1.00 Specific gravity right? Adding sugars increases that number. Dry extract is ~40 points per pound. That means that 1lb of DME makes 1 gallon of water 1.040 gravity. Divide that by 5 gallons and that 1lb...

White sugar certainly ups gravity, but can contribute a "cidery" taste that may or may not be acceptable. Depends on the beverage and your palate.

So you can add additional extract and hops, althought that will change the style. You can also add dextrose which is a fermentable sugar that is pretty taste neutral. Are you clear on the relationship between total gravity points, fermentability, and wort volume?

I'm interested in 1 ported + racking adapter. Please PM my your paypal info if there are any left.

Or buy you second CO2 tank and think, now I need a bigger keezer, and my fermentation chamber isn't large enough... Welcome aboard!

Yeah. I stink. From the OP. Sorry. :drunk:

OK - so temp is OK, pitching rate is decent. Give it a mighty swirl and wait 2 days. Then see if its stuck.

"58*-62* for 10 days" from OP.

Sounds good - what was the yeast strain?

Did you pitch a starter? Are you AG or Extract + steeped grains? Did you oxygenate, or simply slosh?

Store wet - dry lets them dry out and they'll start to leak. And lets microbes move in - I might use an alcohol or a sanitizer. YMMV

Agreed on your temp. I missed that in your OP. I wouldn't run it through your blender again - that seems like a sanitation nightmare. *If it were my mead* I'd shake the container for a few minutes to introduce some O2 since you are getting activity. Was your yeast dry or liquid, and do...

Make sure you are within the recommended temperature range for your yeast, and be patient. You didn't talk about oxygenation, so you might consider sanitizing another container, transferring the must to that container and back to add some O2; yeast need O2 during replication, especially in...

The last 2 lines have so much win i don't know what to say...:ban: