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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Graham's English Cider

    Just mixed up a 1 gallon batch of this to give it a try. I only had Lalvin EC-1118 on hand, so used that instead of the suggested S-04. I suspect it will be very dry. That would work for me, but I'm planning to back sweetening to suit my wife's palate. She's more a pina colada kinda gal, so...
  2. G

    First (failed?) Brew

    LOL! Now that's a promise worth keeping. Best of luck on the brew. Cheers!
  3. G

    Recovering from a Stalled Fermentation

    Update: My airlock activity has finally subsided (after 5wks) - only a bubble every hour or two. I took a sample which showed a SG of 1.008 (right on target). However, I then remembered reading on the forum that samples should be degassed prior to taking hydrometer readings, so I shook it...
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    Getting a good seal in primary fermenter (no bubbles)

    My bucket lid also didn't come with a seal/gasket. I salvaged one from another bucket I had laying around, but they can also be ordered online. Just do a Google search.. you'll find them. To ensure a good seal, I also put tape around the lid. YMMV. Cheers!
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    Hello from Kitchener, Ontario CANADA

    Thanks for the welcome. Glad to be here and feeling lucky to have so many home brew stores in the area.
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    Recovering from a Stalled Fermentation

    Thanks, flars. I was beginning to worry I screwed up this batch and was on my way to making vinegar. LOL! (I like vinegar, but not THAT much!) I'm on holidays this week, so will check the SG at the end of the week and go from there. Cheers!
  7. G

    Recovering from a Stalled Fermentation

    Thanks for the replies. I understand bubbles don't necessarily correlate to fermentation, which is why I've been using my hydrometer. I'm just surprised that with the amount of bubbling that's going on there has only been a slight drop in SG. I'll check SG in 3 days as suggested and see what...
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    Recovering from a Stalled Fermentation

    Hi everyone, I'm currently brewing a Muntons Red Ale kit with additions of 1kg Dextrose and 1lb DME. OG was 1.040 with an expected FG of 1.008. I pitched the included dry yeast and fermented at 22°C in a sealed, air tight brew bucket. Fermentation was strong for 3 days then stopped. No...
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    Hello from Kitchener, Ontario CANADA

    Hi everyone. I'm new here, but have been lurking for several months absorbing lots of good info. I've made wine for the past 12yrs, but recently started making beer as well. Kits mostly (e.g., Muntons, Coopers, etc.). I've had some great results so far, but am always looking at pushing the...
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