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this may come surprise to many, but there is no detectable Diacetyl in pumpking, every beer you drink has some in it, its a natural bi-product of yeast fermentation, the PPM dictates the levels that produces the flavor/feeling. There is no graham cracker used in this brew, nor lactose. the...

also a bung and a tube that fits the hole where a air lock would go, then a small glass of water on the side with the tube from the carboy submerged in the water. cheap simple and works.

The stuff your seeing at the top is krausening and left over protein from the fermentation, there is a good chance your yeast is still working. lager yeasts are less vigorous and somtimes dont produce much or any krausening head. there is no need to pitch a gallon start for a basic lager (with...

since efficiency, does not take in account for fermentable vs non-fermentable (dextrine) sugar, and just ratio, you could end up with what looks like better eff. but really just more dextrines due to temprature variances. so at the end of primary you'll then notice what seems like two identical...

thanks for the info, much appriciated. it makes sense now that your explained it. i guess my furgalness was hoping cheap grape juice could make a merlot, either way it bound to be a good experiment.

Well after many of years brewing, im looking to try wine. i was going to do a small 1-3 gallon batch, i was going to use welches red grap juice, all natural with no additives, i already tried cider from apple juice and it worked great, so what would be some suggestions for a solid simple process...

theres a good chance that at only 3 minutes your did not denature the malt, think of it a slight decoction, cause in process you did just that, you may have actually broke the cell walls just enough to actually help you out a bit, if the wort hit target OG you should be just find!!!:mug:

sounds great, with a wine yeast the secondary might not be necessary, but it would help with a small amount probably not needed, after all that i just did my first cider as well, only i made 4.5 gallons with s-05 yeast to produce a more commercial american cider, let keep in touch and share info...

word of advice dont do it, get a corona mill from wal-mart, best option, the crush is eveything!!!!! fact

due to lovibond, or a more accurate measure SRM techinically there is no need to use both 60 and 80 theroectically the 60 and 80 will produce 140 lovibond, due to each malt being klined longer or shorter due to comparision purposes, to produce a darker color, thus the number will add and not mix...

remember your gravity was quite high, which means its possible it has been fermenting for quite some time, which i suspect your yeast was dormant at bottling, which means it will take longer to carbonate.

dont worry!!! have a home brew:drunk:

for simplcity ive done both, and neither were better than the other, besides after you stir the yeast in the wort, its rehydrated within minutes!

those are cells that have bursted, its a good chance that those bursts made off flavors, without lab analysis it would be hard to verify. i would not chance it personally

sorry double post!!!!, I never use mr. malty it is very incorrect, and i say this cause i have brewed professionally and on a homebrew level, there is no need for such a vast or precise cell pitching on a homebrew level, this is not to say who does use mr malty is wrong, cause its not.

even though you dont see any activity doesnt mean new cells havent formed, the sole purpose of a starter is not typically to ferment but to create a larger population of cells but im sure you are aware of this, usually 24-48 hrs are perfect for 1.060+ brews. it also helps to add fermax to the...

even though you dont see any activity doesnt mean new cells havent formed, the sole purpose of a starter is not typically to ferment but to create a larger population of cells but im sure you are aware of this, usually 24-48 hrs are perfect for 1.060+ brews. it also helps to add fermax to the...

id say atleast another week, this is probably only me but i give a full 2 weeks for lagers, then a 24-48hr diacetyl rest at the end of the 2 weeks, just did this for my pils and it is very clean.

i personally woke up 2 year old yeast slurry in a flip top bottle from a brewery i used to work at, and made a healty prop from that same yeast with trub and all, the trub is a source of nutrients for the yeast fatty acids and ammino's, although we seek the cleanest yeast possible, subsaquent...

the bubbling your seeing is co2 escaping, since you brewed on the 17th your ale yeast was done about 7 days ago, most all cells are dormant now, but your low temp could also allowing the nottingham yeast to act like a lager yeast, just taking a bit longer, hydrometer will tell you the truth