499 reputation
17
bio website atronseige.org
location Gauteng, South Africa
age 35
visits member for 1 year, 9 months
seen 38 mins ago

I am a web master/developer during the day and at night I try to be the best husband.

Inbetween the above I like to read and play games (PC, XBOX, board and card) and listen to a wide variety of music. Brewing beer is something else that keeps me from getting into trouble.


35m
comment Bottling high gravity FG barley wine
Wait another two weeks. You are going to have to let this beers rest and age in any way, so why rush now? If, after two weeks, the gravity is still to high, get a champagne yeast (rehidrate if required), give it some yeast food, then pitch it in and give it another month. Then your beer should be fine. Whatever the gravity is at that point will be your final gravity. Bottle in "belgian style" or champagne bottles as a precaution. Age for a while (I leave my beers in a dark cupboard in a cool part of the house).
Oct
26
comment What is the best way to stop fermentation?
Mead and wine "brewers" usually use chemicals to stop fermentation/kill yeast. Not sure what they use, but it is a good place to start.
Oct
26
comment I started with Mr. Beer kit
Brewing Classic Styles is a great recipe book. Use that after reading How To Brew.
Oct
16
comment Why were we able to make alcohol with little cleanliness and no sanitizer?
Turbo yeast can ferment at higher alcohol levels and that also kills pretty much everything.
Oct
9
comment What is the smell from growing beer yeast and is there any adverse effects from the odor/fumes
@brewchez mentioned sulfides. They can smell like rotten eggs. They are prominent in lager brewing and be a big surprise when you open your fermentation chamber/cupboard and that smell attacks you! :) Remember, if you can smell it then in is no longer in your beer.
Oct
7
comment Tea-like aroma in my beer
Did you sparge or is it BIAB? It may be from the long mash or possibly from an oversparge.
Oct
7
comment I forgot to put water in the airlock! What do I do now?
I put vodka in my airlock.
Oct
7
comment carbonating using a soda stream
I have not tried this, but I think hint one is: do this outside.
Oct
7
comment Tea-like aroma in my beer
It could be hops related. Can you give a bit more detail about the tea smell. Is it black tea, or flavoured tea? I am not sure if astringency can lead to aromas. How long did you mash?
Aug
4
comment Are Yeast Nutrients actually necessary for brewing Beer?
I just add my 0.1g of yeast nutrient to my rehydrating yeast as part of the process. These little buggers are going to be my little beer makers, so I treat them well.
Aug
4
comment Methods for extract brew with crystal malts
Grains out of water to ensure no further tannins are extracted. Wort may sour, make sure you clean everything.
Aug
4
comment Should I sanitize my keg posts every time I attach a quick disconnect?
@fthinker, your beer-out should not infect the beer in the keg, but your gas-in might. Use the spray bottle as recommended. Not only does it clean, but you have a bit of lubrication for get the connectors on more easily.
Aug
4
comment My pressure barrel stopped pouring even though 3/4 full
Can you give some information on this Pressure Barrel. A link would be great.
Aug
4
comment Will a yeast that ferments at higher temps stop fusels?
sanitized Frozen, water bottles. AKA, sanitize the water bottles before dropping them in. In this case boiling is not recommended :P
Jul
17
comment Capper indents bottle cap. Is this ok?
If you are worried about leaking, drop one of your beers (cap facing upwards) in a bucket of water. Bubbles are bad. :)
Jun
30
comment Stalled Yeast Stirred
Oxidation can add a stale, paper or cardboard flavour and in some beers it increases the caramel flavour. Old Ales require a bit of oxidation.
Jun
29
comment Can I damage a grain mill by milling corn or sorghum?
The manufacturer replied that the mill will not be damaged, but that high water content may cause the rollers to get gummed up.
Jun
22
comment Gross layer of foam at the end of fermentation and aging
And remember there are about 220 BILLION yeast cells in a packet of dry yeast. Even if millions are dead, it is still a small amount.
Jun
22
comment Gross layer of foam at the end of fermentation and aging
The dry yeast companies recommend re-hydration prior to pitching. It is very simple (Assuming you use 11g of dry yeast). Boil 200ml of water. Add yeast nutrient to boil if you have any. Pour about 110ml of the boiling water in a flask and cover with foil. Allow to cool to room temp. Pour the yeast onto the water. DO NOT STIR. Leave the mix for 15 minutes. Slowly (As not to spill) rotate the flask so that all the yeast is nice and wet. Leave for an hour. Pitch when you are ready.
Jun
19
comment 1 Litre bottles losing carbonation after opening
Considering he bottle conditions where will still be some active yeast in the bottle @ChrisMarasti-Georg. You are correct on the time delay. I did not think of that! :P