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I'm fermenting with Safale 05 right now, it's never hotter than 65 in my apartment, and the activity is downright violent. To wit, I realized after brewing that I'd lost my airlock and so I fashioned a temporary one from tubing and a rubber band; the stopper blew off during the second night of fermentation. With a new airlock in place today (day 3) it's bubbling like it's pissed off about something and I've had to add water twice. I think you'll be fine.
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Sep 30, 2011 07:36
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| # ¿ May 6, 2024 08:26 |
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I've left cider in the carboy where it fermented for 2-3 months and it just gets better (that was spiked with dextrose, though). I'm sure it'll be fine in a keg. As for almonds, I have no idea what kind of fermentable sugars they have (close to none I think?) but I do know they contain a shitload of alkaloids, so keep that in mind. There's also the issue of the fat and while I know nothing of what fats do to the fermentation process I can't imagine it's good.
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Oct 1, 2011 01:10
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Hypnolobster posted:Oh, I don't mean the hard cider or apfelwein (hell, I'm still drinking a batch of apfelwein from a keg that I made last august), I mean that I intend to throw 3 gallons of fresh, unfermented cider into a keg to force carbonate.. Oh, right, sorry. I'd be sketch about that too. Why not just Pastuerize it?
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Oct 1, 2011 02:34
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I like turtles posted:Oh yeah, love making infusions. I've been thinking about starting a new thread for infusions but You're in luck.
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Oct 1, 2011 06:30
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This has been sitting in a carboy for a little over 4 weeks, at a pretty much constant temp of 65F:code:
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Oct 22, 2011 00:23
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Docjowles posted:Seconded. Bubbling "several times a day" is probably just dissolved CO2 in the beer escaping, not real fermentation activity. Take a gravity reading, airlocks are a notoriously terrible indicator. A hydrometer is like $10 and will pay for itself the first time it answers a question about a batch for you. I have a hydrometer, I was just being lazy. I'm also apparently terrible at reading a calendar since it's been in the carboy 3 weeks, not 4. Anyway, current gravity is 1.02 (started at 1.08). Still cloudy and slightly sour, should I let it hang out for another week? Edit: more astringent than sour, but no off aromas. Still, I probably hosed this batch, didn't I? Plastic Jesus fucked around with this message at 08:13 on Oct 22, 2011 |
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Oct 22, 2011 07:58
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So my first brew seems to feel it should have an FG of 1.02 (down from 1.08) so I'm going to let it have an FG of 1.02. However, I'm leaving for 10 days starting next Friday: if I bottle tonight will that give me enough time to discover any bottle bombs? I'd rather not have beer exploding in my empty apartment. If it's not enough time will it hurt anything to let the beer sit for another 2 weeks in the primary?
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Oct 29, 2011 22:39
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Sorry, should have specified that it's been at 1.02 for at least a week. To be honest I have no real desire to bottle tonight and am mostly just wondering if I'll be fine putting it off a couple of weeks. Provided that it's ok to wait a little longer would there've any benefit in moving it from the carboy I used as a primary to the bottling bucket? Edit: Didn't see that reply before I submitted. Ok, cool, I'll just wait then. Total time in primary will be six weeks, which seems to be reasonable given what I've read elsewhere. Just wanted to check since the recipe called for bottling after 3-4. Plastic Jesus fucked around with this message at 23:13 on Oct 29, 2011 |
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Oct 29, 2011 23:10
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I was inspired by this to try to make an "East India Porter," which has turned now more into an Imperial Porter with a shitton of hops. Any opinions on how this might turn out?code:
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Dec 11, 2011 18:50
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The 1.5 lbs of the 120L crystal was a bit worrying to me as well, I definitely don't want it to be cloyingly sweet in the glass. If I dial up the Pale extract to 8lbs and drop the crystal to just be 8oz of 120L am I swinging the pendulum too far the other way? My LHBS is tiny, but manage to keep an impressive supply and have brown malt in stock. I've done partial mashes in the past and with the small amount of grain I hope it'll be manageable.
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Dec 11, 2011 22:23
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Maybe I'm dumb or just haven't done it enough to be annoyed, but I don't really mind bottling and my daughter freaking loves helping. 80% of what I make goes into bombers or 750ml bottles so perhaps that makes it less tedious than using only 12oz bottles?
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Dec 11, 2011 23:38
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Cpt.Wacky posted:Is it weird that I want to set up a webcam to watch my stuff ferment while I'm at work? I work from home and my beer ferments in my office. Hearing it bubble away behind me is oddly reassuring and gives me a sense of satisfaction. But yah, a webcam would make it weird.
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Dec 13, 2011 02:21
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Daedalus Esquire posted:I also got that exact same kit, but the glass carboy version. I have yet to have a reason to replace anything other then the thermometer and hydrometer from it...but those are cause I broke them, not any fault of the kit. The hydrometer isn't your fault, those things have floor magnets in them. Am I really the only one who uses Iodophor instead of Star San?
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Dec 13, 2011 05:56
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I learn best when I gently caress up. So when it's something new I like to have the fewest number of things I can gently caress up, that way it's easier to figure out which thing went wrong. Starting with all grain seems attractive because you'll learn every step involved, but it may end up being harder because you won't know which things you got right and which you didn't. Your approach to things could be different and if so, awesome! But there's nothing wrong or pusillanimous with a partial mash for the specialty grains while using extract for the base. Also nothing wrong with adding dextrose and yeast to 5 gallons of apple juice to see what fermentation looks like prior to brewing beer.
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Dec 14, 2011 06:52
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Dolemite posted:Don't have access to a sewing machine, but the tutorial you linked to doesn't look particularly hard. Maybe there's some artist space around here to rent time on the machine. I'd worry that the veggie steamer would bend. mindplux took a Dremel to an old pot lid and it looked perfect. So if you like power tools and sparks that's an option.
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Dec 15, 2011 00:32
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My porter started at 1.08 on the nose and won't drop past 1.024 (been there for 10 days). I was shooting for 1.018 or so, any way to knudge it lower, or should I leave well enough alone? I've tried swirling the carboy to reinvigorate the yeast, but the lazy fuckers are just lying there in the trub. Edit: 1.024, not 1.022 Plastic Jesus fucked around with this message at 01:49 on Jan 5, 2012 |
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Jan 5, 2012 01:06
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Hypnolobster posted:Warm it up a couple degrees and maybe give it another swirl if you're feeling fancy. I have no problem hitting 70-72 when the ferment slows to keep the yeast active. Beyond that, there's not much else to do unless you want to pitch krausen or something to try and get the last tiny little bits of fermentables out. Yeast was Safale-05. I've only used it once before, for a beer of similar OG, and it finished at 1.020. In both cases the initial fermentation started quickly and was freaking nuts for a week. My apartment is basically 63-67* at all times, so I don't know if the yeast doesn't like the booze or the temp, or if that's just what it does. I think I'll wrap it with a hot water bottle and a towel and giving another swirl. It tastes fine, just a little thick, you know?
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Jan 5, 2012 05:18
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I bottled my porter last night. It "finished" at 1.024 and after adding the priming sugar the SG was 1.030. Is my apartment going to be washed away by a flood of delicious beer?
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Jan 10, 2012 20:56
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Also, what's the yeast?
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Jan 12, 2012 04:01
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Thinking of brewing an Imperial Blackberry Wit. I don't really like fruit beers, would someone who does be able to weigh in on the following?code:
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Jan 15, 2012 18:56
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Batch size is ~5.75G. I intend to mash the malted wheat, mainly just so I feel like i'm doing more than stirring. Silly, perhaps. Irish moss is because I'm using whole blackberries and want to make sure everything settles out. Would it be better to hold off and add pectinase if ithe fruit patriculates fail to fall out naturally?
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Jan 15, 2012 21:16
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| # ¿ May 6, 2024 08:26 |
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Jacobey000 posted:Add them to secondary. Why wouldn't I want them to ferment with everything else?
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Jan 16, 2012 20:42
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