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| visits | member for | 1 year, 6 months |
| seen | May 1 at 18:44 | |
| stats | profile views | 12 |
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Sep 24 |
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High 'finished' gravity raise it again, you mean? 70-72 degrees? |
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Sep 24 |
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High 'finished' gravity similar wort, did separate mashes. (the twin had 2-row instead of MO, some biscuit, and a little less Munich). Tried rousing the yeast and brought ambient temp up from 62 to 66 degrees 2 days after I pitched, when I first noticed the krausen dropped. Saw some activity, but as pointed out in the other thread, it may have just been CO2 escaping due to the temp change. |
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Sep 20 |
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How much does gravity typically drop after high krausen the increase wasn't that substantial, though you may be right. Trying to keep in mind that I pitched this 4 days ago. |
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Sep 20 |
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How much does gravity typically drop after high krausen this could have been a straight up stalled ferment...roused the yeast this evening, increased the temp of the ferment chamber, and airlock activity has started up again. Would be an interesting question to answer though, maybe a yeast expert can find an answer. If nobody does in the next few days we can probably close this question. |
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Sep 16 |
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Ways of saving an band-aid beer just tasted this and it turned out great! can still slightly perceive the phenol, but this masked the flavor very well. Now it actually has a good aroma! |
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Sep 12 |
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What ale yeasts can closely approximate the clean and crisp characteristics of lagers? For ease of carrying, you can also consider a rubbermaid storage container. I used one of those fratboy keg buckets the first few times, but then used a storage container as it was closer and cleaner. |
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Sep 11 |
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Lowering to Lagering Temp, how will the beer taste different after lagering one more question, should I get it off the yeast, or just lager in the primary? |
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Sep 11 |
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Lowering to Lagering Temp, how will the beer taste different after lagering As a follow-up, I did do the forced diacetyl test (winning-homebrew.com/diacetyl-test.html), and picked up something weird in the heated sample. Couldn't tell if it was buttery or just some weird fusel I activated, but I finished raising it to 62 degrees for a 2-day diacetyl rest.....just to be clear, after my d-rest is over (Thursday?), I will literally just set the controller to 34 degrees and not worry about 'stepping it down' slowly? |
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Sep 7 |
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What are the quickest styles from grain to glass not to nitpick or belabor this, but is 'slightly overpitched' 1.5ish times the amount recommended from a calculator like Mrmalty? |
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Aug 30 |
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Racking a carbonated beer from a keg back to the fermenter admit defeat? Nah. As a Clark Griswold disciple, I will instead futz and mess around with this until I have thrown good money, time, and hope after bad. |
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Aug 30 |
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Racking a carbonated beer from a keg back to the fermenter because its my only keg and I want to serve it over labor day! (now have a dynamite California Common it in with a quick force-carb (hopefully)). I think this hair-brained scheme went reasonably well with respect to the wheat that has become an apricot wheat...will report back in a few weeks on how the beer tastes! |
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Aug 29 |
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Ways of saving an band-aid beer yeah, if its not better tonight, going to keg and quick carb the california common. Then I might rack the band aid beer, add some chopped apricots and do a true secondary fermentation. It can't get any worse at this point! Will report back and answer my own question. |
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Aug 29 |
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Ways of saving an band-aid beer after a taste (it still seems somewhat band-aidy), zested two oranges, one lemon, boiled zest, strained, added zest water (boiled with irish moss, cooled) and zest itself in a muslin bag. Unsure if its salvageable, but I'm going to the mattresses at this point. |
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Aug 27 |
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Transporting Pressurized CornyKegs right, but I'm asking if the beer temperature increases, will the CO2 migrate from the beer BACK to the headspace? |
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Aug 27 |
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Transporting Pressurized CornyKegs one other question, if, by some miracle, the quick carb method worked and my beer is carbonated tonight, will any of the CO2 diffuse out of the keg if I were to keep it pressurized at 50 degrees? I ask because my fermentation chest is set to 50 to ferment an Octoberfest and it would be easier to stick the keg in there as opposed to changing out ice packs for the next 3 days. |
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Aug 27 |
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Transporting Pressurized CornyKegs edited! and thanks for the clarification! |
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Aug 21 |
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can pH strips go bad? / 5.2 stabilizer thats the weird thing, took it with two separate strips. maybe the paper on the strip holder had darkened?? |
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Aug 20 |
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What is the purpose of stepping up a starter right, but why do you need to do it in stages (ie make a 1L starter, decant, then make a 2L starter and pitch, etc. etc. repeat, repeat) |
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Aug 20 |
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Do I need to adjust for temperature with a refractometer? edited! It was meant to read brix |
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Aug 17 |
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Always making a starter vs. following package description just a follow-up to the answer above, does adequate or slightly excessive pitching also ensure a TIMELY/quicker fermentation? If one were to under-pitch for example, but regulate the temperature of US-05 at 62 degrees, wouldn't it take longer and produce few esters? |
