Search results

Don't dump it. If I think I ruined a beer I bottle it in one gallon carboys to save myself the effort of potentially bottling ruined beer. American and Hungarian oak cubes have mellowed out harsh high gravity beers for me in the past so you may want to look into oaking. One last idea; try...

Healed completely. Was sort of hoping it would and wouldn't at the same time.

One hell of a beer. Pricy but one bottle does it for me.

An overcarbonated batch of Kolsch taught me to point bottles away from my face while uncapping. Two thirds of the ridged portion of bottle cap gouged itself into my cheek.

My LHBS stands behind Iodophor but I will be switching to Star San after consulting the forums and John Palmer's book. As this is the lightest beer I have ever brewed (6lbs XLDME and no specialty grains), it is understandable that I may have exceeded the iodine taste threshold that more...

I used the prescribed quantity. My concern is that soaking the plastic 3000 times longer than recommended left a noticeable taste behind.

I sanitized my plastic fermenter bucket with 25ppm of Iodophor BTF Sanitizer and realized I wasn't ready to brew that day. Instead of wasting the solution, I let it sit in the bucket for two days, then drained and dried the bucket before use. Though the bucket was dry, it smelled distinctly...

Thanks for your input guys. I've decided to let it be for now. After refrigerating some of my sample I found the roasted character to come through after the sensations of mouthfeel and sweetness faded away. It appears much better balanced now and will probably do wonderfully with age and...

Hi. I'm bottling a stout tomorrow. I took a FG reading today and upon sampling I found that the beer is not roasty enough. Its as if I made a sweet oatmeal porter. I'd like to give it a little more bitterness to balance the sweet character (*I am certain it as stopped fermenting). Are either...

After fermentation your density is much lower due to the sugar to alcohol conversion. The pores on the orange rind probably fill in with liquid too.

I've been using a stick-on liquid crystal thermometer, but I think I'm ready to begin probing the core temperature of my fermenting wort in order to achieve greater control over fermentation. Here's my concern: The specific heat of the high density polyethylene bucket fermenter is...

>.< Thanks Is there an easy/cheap modification I can do to my brewing bucket to keep an eye on wort temperature?

Does "fermentation temperature" refer to the temperature inside or outside of the fermentation vessel?

Would one ounce of roasted barley (450L) impart a noticeable flavor/astringency in a five gallon batch of American Amber Ale?

All three batches are going and going strong now. With the addition of Fermax Yeast Nutrient, the cider with sweet mead yeast took off, and so did the cider with wine yeast after I repitched. Thank you all for your input.

Another followup: The 3.5 gallons with sweet mead yeast has started fermentation, though it is going rather slowly. Going to throw in some yeast nutrient and see if that does the trick. As for the bucket with Montrachet, nothing yet. So I'm going to make a nice starter of Lalvin 1122 instead...

After two days of stirring I've had fermentation begin in one of my buckets without repitching. :D This bucket contained 6 gal unpasteurized apple cider, 3 lbs dextrose, 1 tsp potassium metabisulfite, and one swollen activator pack of Wyeast 4766 Cider yeast. I pitched the yeast only ten hours...

Just got cider from Beardsley on Sunday. Every year, on the first Sunday of November, the master cider-maker sells a blend of unpasteurized cider that is supposedly ideal for making hard cider. The types of apples that come into maturity in late October/early November are said to be the tastiest...

Thanks guys. Is hydrogen peroxide an option as well?

I added just shy of 1/4 tsp per gallon of must before fermentation. Will this kill my yeast when I pitch it?