It is getting kinda quiet, so I though I'd break the silence. I just packed up the brewing stuff because we are moving. We are building a new house that won't...
I would love to make something simple with all these apples I have. Any ideas? Micheila ... From: eadriclongfellow [mailto:EadricLongfellow@...] Sent:...
... I'm not coming to Estrella (wrong coast and all that). I just bottled off an apple cider that turned out reasonably well, and a Gewurztraminer which is ...
just got back from this weeks meeting for my bjcp class, last nite kegged up 5 gal of a strong honey ale a friend who tried it dubbed it honey doom! og 1.084,...
Doing the Hattrick. I've got my pumpkin stout racked off and will probably have to clean bottles tonite to bottle soon, My Maple Hard Cyder is bubbling great...
Help! I am a new brewer, and have a stuck fermentation. Here's my recipe: 2 1/2 qt honey, 4 gal organic 100% apple juice, spices (cloves, cinnamon, nutmeg,...
When did you add the campden tablets? Lady Thalia istvantemesvari <istvan.t@...> wrote: Help! I am a new brewer, and have a stuck fermentation. Here's my...
I added them during the pasteurization. I did this in my last (and first) batch without any problems, but that was using Lalvin D-47 yeast, not the EC-1118...
In general, there are a number of things that can cause fermentation to get stuck. 1. Too hot. Too much heat can kill the yeast. You mentioned that this was a...
On Thu, 07 Oct 2004 21:34:39 -0000, eadriclongfellow ... [very good explanations snipped] ... To answer your questions: It fermented for no longer than 3 days....
Hmmm, what are you fermenting in? Is it something that you can see through (like a carboy)? What is the must doing? Does it have a krausen (foamy head)?...
... <sniff!> I'm so sorry :~( Who knows, maybe a carboy, a kettle and an airlock might jiggle loose so you could brew on the stove....I dunno, with like...
I currently have two batches of what I call 'Golden Honey Ale', although its not a true ale. My wife and I got tired of me pushing the envelope with my higher...
Campden tabs will prohibit yeast from doing their job. I personally don't use them. Campden gives me a headache and a hang over from 1 glass of wine. I can...
You know the fermentation may be done! It only takes it a week or so of vigerous fermentation, it does slow down then., and then it stopps and clears itself...
... This is true. It may have been especially speedy because it was warmer than usual. That can really speed things up. I know you said tht you did not take...
You know its funny how new brewers have an aversion to hydrometers. In fact, I remember that I was the same way when I was starting out. I'm not really sure...
Just my two cents... I know one reason new brewers tend to be wary of hydrometers(myself included, though I will be giving up soon...like next time I make an...
I can certainly agree with this assessment, what the heck does 1.053 mean and if my brew went from a 1.053 to a 1.015 what does that mean? Freyr (the confused...
There is an excellent discussion of hydrometers in John Palmer's online book, How to Brew: http://www.howtobrew.com/appendices/appendixA.html In general,...
... That's funny - I bought a hydrometer with my first brewkit. Maybe because (a) I'm a techie-type and such things appeal to me and (b) I'd been hanging out...
... I have been advised by a semi-professional brewer (she runs a local "Brew On Premises" shop) that heat-pasteurization is fine for mead, even for most ...
That.. was actually extremely helpful. Thank you very much for taking the time to explain it. (Though what's the difference between SG (starting gravity)...
... SG is the standard abbreviation for "specific gravity" (the generic term for what we're measuring), so we typically use OG for "opening gravity" and FG for...
... (snip) ... (Welch's), Just another thought... if there is still available sugar (ie. SG above something like 1.030 or so) then you might want to take a...
Oops! That was a typo on my part. Sorry. Yes, OG is original gravity, the gravity reading before fermentation starts. SG is specific gravity, which is...
The other thing I'd like to say about attenuation is that you should take the reported numbers by yeast manufactures with a *HUGE* grain of salt. If you don't...
My aversion has been because Matilda would not have had a hydrometer in 1300. If she could make beer and mead without one, I should be able to as well. So far,...
I guess I can see that. However, I also have a curiosity about what would happen if I could sneak back 500 years ago with my hydrometer and measure a medieval...
... Well, I don't have a time machine, but why don't you compare it a medieval hydrometer ? You can find recipe instruction where is it mention 'boil until it...
