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  1. c72

    Papazian's Palace Bitter - Primary ferment time?

    Oh, and I should mention that I always thought my kits turned out really well with the primary fermentation and bottle conditioning times I allowed.
  2. c72

    Papazian's Palace Bitter - Primary ferment time?

    So a friend who has a little more experience (I am a kit brewer) helped me with this and was fairly adamant that it spend several days, 4, maybe 5, in primary (never heard of this before) and go into secondary for about the same period. We bottled a little over week after the boil. Frankly I'm...
  3. c72

    Fermentation (seemingly) stopped

    I asked the same question about 3 weeks ago. Pretty much any question we have as noobs the answer seems to be "Just wait". I thought I totally goofed my beer and it seems to have turned a-okay.
  4. c72

    I like to stir things. Stir 'em up. Yes I do.

    My third batch, an American Pale Ale. Pitched my yeast (Windsor) into the fermenting pail. Said to myself: ;) So I stuck my sanitized spoon in and gave it a a good stir. As I was doing this the words "TOP FERMENTING YEAST" rolled across my brain like a herd of buffalo. :( The beers been in...
  5. c72

    "dead" beers

    I was randomly going through the forums here and read a pretty interesting posts about cask conditioned English mild ale and "table" beers. This got me thinking about "dead" beers, styles of beer that have for whatever reason are no longer widely produced & consumed. I'm guessing there's...
  6. c72

    question about ferment temp

    I let the batch sit for about 16 days in the primary, took a gravity reading and it's inline with the recipe. Took a nice drink of the leftover beer in the bottling bucket and the taste was pretty green but I think it'll do
  7. c72

    what a crock!

    I live in Madison but my family is from Green and Rock counties, the stretch between Monroe and Beloit.
  8. c72

    what a crock!

    Visiting with my grandmother I let slip that I had started brewing beer at home. Turns out my grandfather and great grandfather brewed beer, before WWII, I'm guessing, with local ingredients. Apparently this part of WI used to produce a bit of hops (you can still find "volunteer" hops as you...
  9. c72

    question about ferment temp

    Thanks for the replies all. I was measuring the temp of the fermenter using one of those aquarium stick on thermometers as well, so I don't think it was over 80 degrees. It topped out around 77-8 before I put it in a water bath w/ ice and knocked it down a bit. I was concerned the yeast might...
  10. c72

    question about ferment temp

    Reading up on munton's yeast here it seems it has some problems with complex sugars and attenuation. Would it be a no no to pitch more yeast into the fermenter at this point, 2 days in?
  11. c72

    question about ferment temp

    also, I won't have time to bottle this for at least a week, okay to let it sit so long in the fermenter after active fermentation seems to have ceased?
  12. c72

    question about ferment temp

    Using a Brewer's Best EPA extact kit w/ Muntons dry yeast. My 2nd batch. Pitched the yeast into the fermenter Monday night. Airlock going like crazy early Tuesday morning when I checked before work and still going when I got home. Watched it for 5 minutes this morning, nothing. So 36...
  13. c72

    ProForce Sanitizer

    Doing a little more research on ammonium chloride I found this: Sounds like a good way to get an off flavor? Although it's not straight ammonium chloride, a bunch of variants. This has scared me off it, I think.
  14. c72

    ProForce Sanitizer

    Anyone ever used this and want to report the results? Picked up a gallon @ 5 dollars of this: http://www.samsclub.com/shopping/navigate.do?dest=5&item=388005 Looks like the active ingredient is ammonium chloride. Stoked to see it's no rinse, seems like a good value, should make...
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