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seen Oct 25 '13 at 16:44

Oct
25
awarded  Yearling
Oct
25
accepted Poor efficiency during first all grain brew, need an fail safe for next brew
Oct
18
comment Why am I getting foam in my keg line when dispensing?
That we are having this conversation indicates that you need longer lines. Tubing is also quite cheap, so purchase 5 feet or more and reduce the line until you are happy.
Oct
16
answered Why am I getting foam in my keg line when dispensing?
Oct
16
comment Poor efficiency during first all grain brew, need an fail safe for next brew
I think next time I am going to keep even more detailed notes than I did during my first attempt. Like Ive written in other comments, there were some things that I identified immediately after I completed my brew. However, my main question wasnt about fixing my mash, but rather, if there was something I could do when things go wrong. That said, it seems like everyone is suggesting I compensate for my efficiency (whatever it may be) beforehand.
Oct
16
awarded  Commentator
Oct
16
comment Poor efficiency during first all grain brew, need an fail safe for next brew
I did ten pounds of vienna just so I could easily calculate my efficiency. Like others have told me when I asked what the easiest way to adjust for poor efficiency, their response has been "Buy more grain!"
Oct
16
comment Poor efficiency during first all grain brew, need an fail safe for next brew
Encouraging words! Luckily, I've identified a few things I could do better, mainly agitate the grain when I do my batch sparge, try and do two smaller batch sparges as opposed to one big one, not OVER sparge, and also try and ph stabilize the mash. Those, at least, have been some problems I recognized from my previous attempt.
Oct
15
asked Poor efficiency during first all grain brew, need an fail safe for next brew
May
28
comment What am I doing wrong with my Hard Cider
There is lots of information missing here. What your process is, sanitization, not to mention time you waited for each recipe. Did you bottle or carbonate them at all, or are you drinking it straight from the jug?
May
24
comment Can I steep aroma malt
This aroma malt has a lot of diastatic power? Feels like it would be the opposite, and that you would need something with power to convert it, like two row.
May
18
answered Sanitize the bottle capper?
May
16
comment How to improve freshness bottled beer?
How cold do you keep your beers? Just covering all the bases, but as temperature drops, so can flavor.
May
16
comment What to expect from champagne yeast?
I guess I didnt address this as much as I should have. An ale yeast and a champagne yeast will produce different flavors, obviously. I wouldnt ferment wort with a champagne yeast and expect good results.
May
16
comment What to expect from champagne yeast?
Use ale and lager yeasts for beer. For a sweeter, stronger beer, ensure that you simply pitch enough viable yeast to get the job done since your beer is high gravity. Try a champagne yeast on something like a cider for good results.
May
16
answered What to expect from champagne yeast?
May
14
comment How to Sterilize Bung and Hole while Maintaining a Strong Seal?
I've also used zip ties. You can also buy a carboy cap instead.
May
14
comment What volume of brewer's yeast to use for yeast-nutrient-less dandelion wine?
Ah, I see now. Unfortunately, I do not think that pitching more or less yeast will lessen the damage by not having nutrient. Its possible that pitching less yeast would be better since they would eat up fewer of the already scarce nutrients, but then again, they may never finish the job. You will at some point in wine making need to get a simple hydrometer, so you can tell whether the yeast you pitched did in fact ferment all the way. If not, you can buy some nutrient online (inexpensive and should last you) and repitch. Wine needs nutrient, no way around it I fear.
May
12
answered What volume of brewer's yeast to use for yeast-nutrient-less dandelion wine?
May
11
comment What volume of brewer's yeast to use for yeast-nutrient-less dandelion wine?
OG is original gravity. If you took a gravity reading with a hydrometer once the water and other items were mixed, this would be your OG. If the OG is really high, then you may need more energizer to ensure the yeast can power through all of the sugars without caving under the increasing alcohol content. I've never done wine, but I think you sometimes deliver energizer at the outset, and then again at a specific gravity to allow it to finish.