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  1. Bradmont

    What is going on in these bottles? (major floaties in pumpkin ale)

    Krenshaw, I'd say it was about 1/3 of the bottles. jfr, I can't give you an exact mash temperature, my thermometer got rather miscalibrated in the process; I estimate it was in the 145-150 range. The beer tastes fine; a little bitter, but that's more the style than anything else.
  2. Bradmont

    What is going on in these bottles? (major floaties in pumpkin ale)

    To answer questions, I did not secondary. It was in primary for 5 weeks. FG was 1.009 after 2.5 weeks (OG was 1.053), I didn't measure at bottling time but I doubt it went any lower. I think it's carbing so fast since I left them all on my kitchen counter with the intention of making labels...
  3. Bradmont

    What is going on in these bottles? (major floaties in pumpkin ale)

    I bottled my pumpkin spice ale Saturday, and looked at them today to find this: It looks kinda gross, and I'm trying to figure out what it is. Is it pumpkin pulp, krausen, or some sort of infection? I opened one up to try and figure it out, and it overflowed with carbonation, which was...
  4. Bradmont

    Buying cornelius kegs second hand, what to look for?

    My wife bought me a bunch of equipment to build a keggerator for my birthday (yay!), but no kegs since she had to have the stuff shipped from the states and that would have cost an arm and a leg. I found a classified selling used cornies locally, but since I have zero experience with them, I...
  5. Bradmont

    Cleaning carboys after an infection

    Ok, bleach it is. Thanks everyone!
  6. Bradmont

    Cleaning carboys after an infection

    Bleach shouldn't be a problem. But doesn't oxiclean have similar properties? I thought it did.
  7. Bradmont

    Cleaning carboys after an infection

    The carboys are glass, I should have thought to mention that.
  8. Bradmont

    Cleaning carboys after an infection

    I had a couple brews get infected, and want to make sure my carboys are nice and clean before I put anything else in them. I soaked them for 24ish hours with oxiclean, and of course I'll starsan the heck out of 'em before I brew again. Will this be enough? Should I do something else? Thanks!
  9. Bradmont

    Belgian dubbel fermentation, when to add candi sugar?

    Well, I have a birthday coming up... I'll put it on the list. :)
  10. Bradmont

    Belgian dubbel fermentation, when to add candi sugar?

    Thanks for the input (to the others, too). I added the sugar this afternoon and it took off on a second strong fermentation. I'd like to pick up a copy of brew like a monk (unfortunately I haven't been able to find any brewing books at my local library. :( ) and a couple others, but my brewing...
  11. Bradmont

    Belgian dubbel fermentation, when to add candi sugar?

    ghpeel, would you do that even despite not having enough yeast to pitch? I've added the sugar now, and it's off and fermenting visibly again; but I was because I was using yeast I'd harvested from a bottle of a local craft beer and I hadn't stepped up the cell count to a level where it would be...
  12. Bradmont

    Creative uses for excess yeast

    Make Marmite?
  13. Bradmont

    Belgian dubbel fermentation, when to add candi sugar?

    Hmm... I didn't want to do it at boil because I knew the gravity was already pretty high for the amount of yeast I had. So you're saying I should do it sooner rather than later? I roused the yeast just now, I doubt they're all that sleepy yet...
  14. Bradmont

    Belgian dubbel fermentation, when to add candi sugar?

    I brewed up a batch on Wednesday that's going to be a belgian dubbel(ish). The background is that this is a 2 gal batch that I'm using to step up a yeast I harvested from a bottle before doing the batch I was actually wanting to do (why not make beer instead of just wasting wort?). I'm pretty...
  15. Bradmont

    Pitching rate with harvested commercial yeast

    Thanks guys. thesnatch, I really have no way of estimating my starting number of cells... I started with maybe a tbsp of beer from the bottom of a 3/4l bottle, and stepped it up by doubling the volume several times. Do you know of a way I could estimate cell count, say by measuring the volume...
  16. Bradmont

    Pitching rate with harvested commercial yeast

    I harvested some yeast from a bottle of Unibroue La Terrible that I want to use for a Trois Pistoles clone, and am trying to figure out the right pitching rate. Since I started with a small harvested sample from the bottle of a 750ml bottle and gradually stepped it up, I'm wondering if the...
  17. Bradmont

    What is this infection, what should I do with it?

    Hmm... do you know of a method for harvesting/keeping some?
  18. Bradmont

    What is this infection, what should I do with it?

    Cool! Thanks! It's not terribly sour at this point, I could barely taste the sourness. I'll absolutely let it ride a while longer. And yes, it is a brown ale. And yes, it surely is a glass carboy. Hey, any idea how I could keep a culture of this stuff for future use if I want to? Could I...
  19. Bradmont

    What is this infection, what should I do with it?

    Yeah, that's kind of what I'm hoping!
  20. Bradmont

    What is this infection, what should I do with it?

    (This is a repost since I didn't get any responses in the Lambic forum) I have a random brew that I made with some leftover grain and stuff a couple months ago, details here - Something Something Belgian. Decided to pitch some belgian yeast and ferment open for a few days until the krausen...
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