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Re: Adjusting Water Profile

I just moved so my old water report is no longer good. I haven't had a chance to get a full report on my new water so today I used aquarium test straps to find my GH and KH. I plugged these into the brewers friend advanced water profile and was able to figure out my salt additions there. I will be b...

Re: SMaSH Magnum 44

That ring of foam is from active fermentation. When the yeast are in their growth phase is when most of the sugars are consumed and the moat activity can be seen. The phase you are in now is the yeast slowly cleaning up after themselves. Because of the low temperature they are working really slow if...

Re: SMaSH Magnum 44

16° is low for anow ale. However the active part of fermentation is generally over quickly and you may have missed it.  What does your fermenter look like? Is there a ring of stuff above the wort level? Are you using an airlock and do you see a bubble every once and a while?

Re: Big Apricot

Streamer. With the care you take off your yeast and fermentation I really don't think that is the problem. That is why I questioned the offer flavors. I wonder if it could be a cidery flavor. [font="PT Sans", serif] Cidery Cidery flavors can have several causes but are often the result of adding too...

Re: Big Apricot

How constant/ consistent were your fermentation temperatures? If they were inconsistent that may cause extra stress.  The need to rehydrate yeast is still up for debate. A large number of people have had great results just pitching in from the packet. I believe that most dry yeast packets actually h...

Re: My First Post! - Post here to become Fully Registered

Welcome Nathan Mr_Clark  Looks like you are well on your way to all grain brewing. If you haven't already taken a look at the biabacus  http://biabrewer.info/viewtopic.php?f=55&t=1869" onclick="window.open(this.href);return false; and plug your recipe in it. You can start a new thread and we can sor...

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