Why did my airlock go back to bubbling

[RPh_Guy]

To my knowledge it is not known whether the enzyme settles, but probably it does not.

It gets cloudy because of suspended yeast, not the sugars.

 

[Jokester]

The guy in SFO that sort of invented this process seemed to indicate the enzyme settles out and if you carry that over some of the enzyme carries over. But I will add 2-3 drops per gallon, its probably better to add anyway.
Weirdly broken chains vs straight chains are why when you fry uncooked rice it turns clear. It may have more to do with that than you realize.
Cool.
Srinath.

 

[RPh_Guy]

Weirdly broken chains vs straight chains are why when you fry uncooked rice it turns clear. It may have more to do with that than you realize.
Cool.

Rice has STARCH. Starch causes haze. Beer does not have starch.
Beer has DEXTRINS. Dextrins do not cause haze, nor does maltotriose, maltose, or glucose (the products produced by the breakdown of the dextrins).

It's well known and understood that suspended yeast causes haze, and yeast will go into suspension as soon as there is fermentable sugar.

The guy in SFO that sort of invented this process seemed to indicate the enzyme settles out and if you carry that over some of the enzyme carries over.

Some enzyme will carry over in a cake whether it settles or not, so this does NOT indicate that it settles.

Am I wasting my time replying to your threads? You seem to automatically assume everything I say is wrong. I could just as well let you carry on with inaccurate information.

 

[Jokester]

No, I definitely appreciate your input and will use it as needed. Not ignoring anyone's advice.
And I am trying to buy brewing equipment shortly mainly based on what you guys have told me. I'll be a real brewer some day ...
Cool.
Srinath.

 

[Jokester]

I am buying some brewing equipment today, apparently the 5 gal fermenter is without a tap. Can I just buy a tap and install it ? Should be a food grade tap obviously, but any other things to think about. Install it 1" above the bottom right so it will leave the sediment etc in the bottom and not get pulled into the outflow when I open the tap.
Also its got buckets etc, but I plan on using my bottle style food and chemical grade plastic 5gal bottle because it has a smaller mouth I believe I get less chance of contamination - of course cleaning it is harder. Is the trade off worth it ? Or do I stay with the plastic buckets in the kit.

Cool.
Srinath.

 

[Jokester]

I am now the proud owner of a bunch of brewing equipment. As usual lots of dumb questions will occur hopefully getting less and less dumb. Will start a fresh thread as to not concentrate the dumb over 30-35% LOL.
Cool.
Srinath.

 

[Jokester]

In my brewing bundle I got a 5gal water jug. Much like those Walmart issue water jugs. Is that safe to put wort in, or did a stray one end up in my bundle.
Cool.
Srinath.

 

[RPh_Guy]

Food safe PET is fine to use as a fermentation vessel. Almost all of my fermenters are PET.

 

[Jokester]

48oz of Thomas creek doppelbock 7%, 216 of RJ rockers Bell ringer 8%, and 376 ccb's Jai alai 7.5. 8 drops of amg, 3weeks in fermenter. I believe it was 1.015 and finished at .998. Awesome taste, I haven't calculated abv or much of anything yet, but I would have added 2.3% to the abv. I'm guessing it went from 7.6-7.7 average to 9.9-10.
Cool.
Srinath.

 

[Jokester]

Oh I get it, with a FG of .998 or any number below 1, you're almost guaranteed to have lesser grams of carbs per 12oz than the abv. I have to calculate its OG when this 3 beer bastard child was a wort - but Jai alai is 1.07 which is a published number, using 1.07 for OG I get 9.1 carbs in 12oz, and 9.8% abv, assuming its a touch higher due to being near 10% doppelbock, 1.08 OG means 10.5 carbs and 10.9 abv. I'll guess I'm closer to 1.07 though, maybe a shade more, bellringer is pretty high abv and dry beer.

Cool.
Srinath.