BeerTools Discussion Forum

I do exactly the same thing, Chris, and I agree with your finding of the percent boil off. There are just too many variables (BTU output, gravity of the wort, even altitude) to correctly assume any boil-off rate not empirically derived, and I have to attend to enough details already... I usually sta...

I agree (not that that matters :)) with all your points, Steve -- first thing I thought was miscalibrated hydrometer (or incorrect temperature correction) with regards to the gravity part of the question... The other part -- bubbling every thirty seconds in a secondary after close to two months -- i...

The answer is a whole-hearted "it depends". What it depends on mostly (as I'm sure you've guessed) is whether there are sufficient yeast still alive... We routinely freeze bacteria and yeast for long-term storage, but add a cryoprotectant (like 15% glycerol) and flash freeze in a dry-ice/e...

No, you'll not see a great change during the secondary fermentation, most of the fermentable sugars are used up by now.

The changes that occur during the secondary are more subtle and involved in flavor -- think of it as a conditioning step.

Think I'll give them a look -- thanks, Jim.

This sounds great. If anyone knows of a source for peated malt, please post it...

I've not yet had this happen to me, and I'm using the same software as BillyBock. This type of problem is unlikely to be client-side, anyhow -- it's probably server-side, but perhaps only happens under rare circumstances. These types of little bugs are very hard to stomp.. What is the base language ...

Sorry... If you're fermenting in a carboy, you just drill a stopper to accommodate a length of 3/8" or 1" ID vinyl tubing, and submerge the end not in the stopper in a small pail of sanitizing solution. You usually have to weight the end down or use a clip to keep the open end submerged (w...

Always love to hear of someone who wants to step up a level! I agree with all that's been said here so far, especially with the sentiment that you should buy stuff (like a large brew pot) at the size and quality you'll need for the (next) jump to partial- and full-mash techniques. Though millions (b...

The yeast in the airlock probably came from the kraeusen pushing up into the airlock. To avoid this, use a blow-off tube during your primary fermentation, rather than an airlock.

On the other issue, I think Jeff nailed it...

I assume you're talking about hop pellets? If so, they are quite stable if stored properly. The grinding of the hop cones ruptures the lupulin glands, exposing the aromatic substances to possible oxidation. However, the surface area of the pellet is much less than that of whole leaf hops, so this is...

Bucket fermentations are notorious for leaking; thus the CO2 escapes around the lid, and the airlock shows no activity, but the yeast are having plenty of fun. The description of your yeast floating on top sounds good, and you've certainly dropped the gravity some -- I'd guess you're shooting for so...

Very nice biergarten, l48shark! The vines you'll be covering that latticework with -- Humulus lupulus, no doubt?

What are you fermenting in (bucket, car boy)? What yeast did you use (dry yeast, liquid yeast, yeast from a starter)? At what temperature did you pitch? What temperature are you fermenting at? What was your original gravity, and what is it now? What recipe did you use? These data might help us more ...

If this is a small (dorm-sized) fridge, you'll be okay, but if it's larger, you'll have to see how much amperage it pulls and what else is on the circuit -- you might overload...