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...mantation go on? (Wyeast london ale) 4.should it be on same temperature as primary fermentation? or colder? thanks...
I have a cold (34 F) corny keg in my refrigerator. It is full of an American Pale Ale. I would like to remove it and leave it in the basement (68 F). Will this make ruin, or make my beer taste bad.
... Kinks in Line...it is brand new Summit unit...I waited until this morning to make sure everything was cold...inside of box if 39 degrees, foam coming out is 43 degrees, it was at 8 PSI and all foam....
... this forum. I made the wort Thursday pitched the yeast and let it sit in my bedroom in a corner (it's coldest area in my house 69-75 F) I have not seen a single bubble, but I am almost certain there...
...... said habits of course being conducive to keeping said parents poor, yea, and barefoot in the winter cold ... Cheers!...
... water through the coil. How much water is "wasted" in this system? 3. Do you have to have a 60F or colder tap water to use it? My tap water is not much below 68 in the summer. Is that cold enoug...
...ginally added, the sugar content, the type of juice, but mostly, the temperature. Juice fermenting in a cold basement may take 10 times longer than in a 75- 80 degree environment. I 'speed up' my batc...
...solved then add: 2 tsp yeast nutrient 2 tsp pectic enzyme 2 tsp tannin 5 tablets crushed campden 7 qts cold water Mixed well Added the Narbonne yeast Stirred in There was no ferment after 24 hours....
...e kit contents as per the instructions - normally 6 pints of boiling water and the remaining volume of cold water - this comes straight from the tap so it aerates the mix nicely. Then I simply pitc...
...ressure should I maintain on the keg at a given temp? I have a thermometer in the fridge so I know how cold it is in there....
...dbeg seems more of a pub type drink, lively, a good time. Laphroig seems to me to be a pub drink for a cold rainy day in the winter. Just my impressions....
...ght brewing sugar with 4 liters of boiling water, poured that in, and filled it to the 40 liters with cold. then i put a little warm water in a jug, poured in some fresh yeast and yeast nutrient ...
...ld require two walls plus ceiling. The question is, would that be enough to keep wine from getting too cold in winter? Around here (just north of NYC) we usually hit single digits a few nights each w...
... having this situation a couple of years ago. I applied a strong SO2 after fermenetation completed and cold stabilized. The resulting wine had no appreciable vinegar smell or taste. Should I be con...
...fined with gelatin/kieselsol. I'd do things differently next time, but that's beside the point. Would cold stabilization for a few weeks help compact this "sediment"? My Rhubarb was fined in the sa...
...cool it down. The fact is that it takes a very long time and standing out in the snow in the freezing cold stirring wort isn`t one of those positive aspects of this hobby. Really, putting the pot ...
... subtlety about it, an in-your-face blast that takes no prisoners. A great dram for the outdoors on a cold winter day... feroce...
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...at`s on the labels. At the moment I have them stored at about 60 degrees F. Should I get them a bit colder before we open them? A lot colder? None of the 4 of us who will be tasting has had these...
... last year, but never got around to filling it with wine. Now, after about 18-24 hours of soaking with cold water, it's still leaking around one of the heads, where the groove meets the head. At wha...
...spring water I bought were about 80. I didn`t have any refrigerated water or anything to get the wort colder than that. I had to pitch the yeast at about 78-79 degrees while the recipe calls for 70...
I've been off work all week, due to a cold. Tomorrow, I will try and clear this, by sipping my favourite drink.....but which? I'm an Islayfan, so I was thinking Laphroaig 10yo, or perhaps Lagavulin
...t 3 gallons of juice after crushing and pressing by hand. The juice is very not clear. :p I've tried cold stabizing the juice, but it doesn't seem to be getting better. My hunch is that the juice ...
Anybody have any experience with cold-shocking Red Star cote des blacs? I'd like to use it in some cider and cold shock to retain some sweetness. Temperatures and duration of successful treatments wou
... the labels supplied. What is the best and easiest way to do this? I assume they are pre glued. Warm or cold water? Soak or brush? Upright or on their sides? How about drying? Please share your experi...
We are having a humidity problem in our wine cellar/cold room. It is air tight and we are having mold grow on the ends of the corks. Do you think installing an air conditioning unit in one of the wa
...r is this how it is going to stay? If so, is there anything that can be done to "soften" the acidity? Cold stabilization? Thanks for any help!...
...It had been sitting for a week in the guys truck. supposed to be at 35°, I dunno if it was really that cold. I brought it home and took some readings. 1.065 on my hydrometer. TA .875 The buckets ha...
...we call the company and have them ship more or can you use thawed yeast? I was thinking that the deep cold would freeze and kill the yeast since they only like a certain temp. Oh well, live to b...
... boil 1058. Cooled and aereated wort w/ aquarium pump, pitched Wyeast 1056 starter Fermented at 68F. Cold weather brought it down to 64F for a couple of days. Fermentaion was quite vigorous afte...
...oticed any cloudiness in their brew? Normally, my beers are crystal clear after a couple of weeks of cold conditioning to drop the chill haze. Thanks in advance for your replies....
... but am I the only one in the US who *always* drinks beer at room temperature? When I buy a bottle of cold beer (even a German lager) I usually allow it to warm up before drinking it. Cold beer jus...
...he sugar in a gallon of boiling water then let it cool, rather than trying to dissolve the sugar in the cold juice. I used 1/2 tsp pot. met. instead of the campdens too. After the first night, ALL of ...
...lem. I'm making a Shiraz, and the wine was kept in the basement where I think that it may have been too cold. The wine has been in the primary fermentor for 5 days and the temperature was around 65, o...
...steep the grains at 150F for 30 minutes. My process is to bag my cracked grains, set the bag in the cold (45F) water in the pot, light the burner, start timing the 30 minute steep at 150 and ho...
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