Brewcommune

Hope things went well snickerrby. On Dividing yeast .. I've done it splitting between 2 carboys ... I typically come off a stirplate .. so I just give a swirl before pitching ... I've never bothered with getting exact .. just pitch about half to one, airlock, move the funnel, pitch the rest, airlock...

Well, I guess I should have read closer. Still, I might say that the next best thing you could read would be How To Brew again. I agree ... I've been through the online version and I bought a paperback copy too. Mine isn't dog-eared (yet) but I find it an invaluable reference. Plus I'm old and I do...

Well I didn't mention it because Snickerrby indicated that he had the Palmer and Miller Books down .. but you're correct, How To Brew is a very important read.

Dan

Not to confuse things but here is my 0.02. At .021 you're probably not too far from FG anyhow .. activity from .021 down to .014-.016 (where I typically target my O' stout) will be slow. Like Rezzin indicated, temp swings aren't good. As he also mentioned and IMHO, yours are minimal and I don't thin...

I don't think I have the astringency issues you are mentioning but then again I don't make that many light, hoppy beers. I do reduce astringency in my stouts and porters by soaking crushed dark grain for several hours. I then raise the temp to 170 and add to the mash at mashout and vorlauf. This see...

Hey Snickerrby: The first chapter of George Fix's book has some "dry" info on water chemistry for brewing ... it is entitled "Principles of Brewing Science". Likewise, the first chapter of "Brew Chem 101" by Lee Janson also has some water stuff worth reading. "Desi...

#7 Double check your cleaning before you start transfering finished beer into anything! I always clean when a keg is empty (including brushing the tubes) and give a good visual. Then I sanitize right before transferring. Since I'm old, and I forget that I've already done a visual, I do it again bef...

I love oxiclean ... been using ever since Kevin "enlightened me" at the Aug Brewday. It works really well in krausen "gunk". I've yet to try it on labels but the next time I need to do bottles, you can bet I'll be using it.

Dan

Congrats on your "upgrade" Derrin.

Do keep us posted on how your assembly / welding / plumbing / brewing goes with the new setup.

Dan

Very cool!

Congrats again!

Dan

Welcome Mary ... 'bout time we saw you here!

Mary for Treasurer!

Dan

Controller or measurement taker? How will it "control" something?

Dan

Thanks Brad .. I'll let you know how it tastes. I'll let the other 5 gallons go for 3-4 more weeks.

Dan

Yes I know it is on the young side but not much I can do about that now.

That is kind of what I was thinking ... since the yeast normally produces CO2, it shouldn't have any "drastic" affect.

Thanks.

Dan

So 5 gallons of the Vienna lager that Brad brewed at the Aug Brewday is to be served on October 3rd (at a wedding reception). It'll be 6 weeks old. It fermented for 2 1/2 weeks in primary and then I took the temp down to 32 so it has basically been lagering now for 2 1/2 weeks. If I start adding CO2...