network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 1 year, 10 months |
| seen | 2 hours ago | |
| stats | profile views | 1 |
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Feb 12 |
awarded | Commentator |
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Feb 12 |
comment |
How to calculate ratio of crystal malts to get 75L Thank you for the insight. Can you explain how you came up with 3 parts 80L to 1 part 60L? |
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Feb 12 |
asked | How to calculate ratio of crystal malts to get 75L |
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Feb 3 |
comment |
Hydrometer exploded I've had similar experiences in the past (both bobbing thermometers and hydrometers). I'm still alive and kicking. |
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Jan 30 |
comment |
How much distillers yeast do I use in a 5 gallon batch of beer? Now that I have a lot more experience under my belt with dozens of batches on the books, I would agree this is definitely very bizarre, but it was quite an experience. When I first cracked a bottle, it shot all the way up to the ceiling from being way over-carbonated. I wouldn't do this recipe again as instructed with the additional yeast, but the fish pump was probably the coolest idea for oxygenation the wort. |
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Jan 30 |
comment |
How much distillers yeast do I use in a 5 gallon batch of beer? The beer was very interesting. Very malty, quite sweet, and way over-carbonated. It doesn't appear to be an infection, but I'd take a stab that if I added any more yeast and sugar at the end as the recipe called for, I would have had a closet full of bombs. At this point, I only have a couple of bottles left that I'm letting age. It's been almost a year and a half, so we'll have to see how well it aged. For anyone who attempts this recipe, leave out the distillers yeast and wacky bottling. Just go with normal bottling techniques. |
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Jan 30 |
accepted | How much distillers yeast do I use in a 5 gallon batch of beer? |
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Jan 18 |
accepted | Will Jalapeno or Habanero peppers adversely effect yeast |
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Jan 17 |
awarded | Yearling |
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Jan 14 |
asked | Will Jalapeno or Habanero peppers adversely effect yeast |
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Nov 19 |
awarded | Supporter |
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Nov 9 |
comment |
Primary fermentation is still bubbling after 2 weeks. What are the consequences? Thank you very much for all the clarification. I have a question though that I've been wondering about for some time, regarding the Diacetyl rest. I'm under the impression this will only happen in primary. Can this not occur once it's racked to secondary? Or is it just not as capable? |
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Nov 9 |
accepted | Primary fermentation is still bubbling after 2 weeks. What are the consequences? |
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Nov 9 |
comment |
Primary fermentation is still bubbling after 2 weeks. What are the consequences? Thanks for the input! I'll definitely try swamp chilling on the next batch! My gravity reading read 1.011, so it's definitely done. |
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Nov 7 |
asked | Primary fermentation is still bubbling after 2 weeks. What are the consequences? |
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Jun 29 |
awarded | Popular Question |
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Aug 5 |
accepted | Filtering out the dead yeast cells and other trub during transfer from primary to secondary fermentation |
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Aug 4 |
comment |
How much distillers yeast do I use in a 5 gallon batch of beer? I did the calculations, the package says 1 lbs of distillers yeast = 500 gallons, which equates to .16 oz for a 5 gallon batch. Being such a low measurement, I may just go with a vial of WLP099 for a starter yeast. I do worry though about putting in champagne yeast in before bottling. Last thing I need is 5 gallons of glass bombs to go off while carbonating. |
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Aug 3 |
awarded | Editor |
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Aug 3 |
revised |
How much distillers yeast do I use in a 5 gallon batch of beer? added the recipe |
