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Oct
25
revised Reading a 3 scale hydrometer
deleted 1 characters in body
Oct
24
comment Over carbonated what went wrong? Detailed
Possibly, but given that the bulk of your fermentables come from LME, it seems unlikely. Did you do a partial boil and add top up water? If the LME was not completely mixed in, it could be that the sample you measured was lower gravity than the overall wort.
Oct
24
comment Over carbonated what went wrong? Detailed
That final gravity seems low for the recipe. If I put your ingredients into Brew Toad, it shows an original gravity of 1.060.
Oct
24
comment Over carbonated what went wrong? Detailed
I agree with this answer -- I think you bottled before fermentation had completed. The attenuation for WLP001 is listed as 73% to 80%. With a starting gravity of 1.048, the final gravity should be between 1.013 and 1.010.
Oct
21
reviewed Reject suggested edit on Adding Vanilla Extract?
Oct
17
reviewed Reject suggested edit on Adding Vanilla Extract?
Oct
17
comment Why am I getting foam in my keg line when dispensing?
I have the same problem with my home system, and the system I set up at the office (owning your own company means having beer on tap!) The first pour is a foamy mess, but subsequent pours are fine. When I look at the line before the first pour, I can see there's an air (gas?) gap where the line reaches its highest point. My guess is that CO2 has been released from the beer forming the air gap. When the air gap reaches the end of the line, the flow speeds up making the subsequent beer foamy. What I don't understand is why the gap forms at all.
Oct
16
revised Poor efficiency during first all grain brew, need an fail safe for next brew
Fix typos
Oct
16
answered Poor efficiency during first all grain brew, need an fail safe for next brew
Oct
14
reviewed Approve suggested edit on Does temperature during bottle conditioning effect the flavour?
Oct
14
reviewed Approve suggested edit on Tips on Using Easy Clean
Oct
13
reviewed Approve suggested edit on How do I ferment homemade brewed tea - a black tea
Oct
11
comment Do I need a press to make wine from grapes?
Should be fine, as long as the holes are small enough to prevent seeds from escaping.
Oct
10
answered Priming Sugar Amounts
Oct
10
answered Do I need a press to make wine from grapes?
Oct
10
comment What is a hard apple cider expiration date
Bottle conditioning is the process of adding a small amount of sugar to the finished cider before placing it in pressure resistant bottles. The sugar ferments, producing carbon dioxide which carbonates (conditions) the beer. Take a look at the chapter in How to Brew about bottling beer. The process for cider is identical.
Oct
10
comment What is a hard apple cider expiration date
If the juice has expired you run the risk of bacterial or fungal contamination. Fermenting won't fix it. If it's infected you'll know from the taste and smell.
Oct
6
comment How to tell if a cider is finished without hydrometer
How warm was the nutrient mixture when you added the yeast? If it was too hot (> ~130 F.) you can kill the yeast.
Sep
26
comment Adding boiling water to raise temperature during fermentation
1.044 to 1.009 is 80% apparent attenuation, which near the maximum you can expect from any yeast. Congratulations. You've made beer!
Sep
25
answered Reading a 3 scale hydrometer