BeerTools Discussion Forum

OK, thanks for the input. I will try to address some of the questions: >I have never had a problem with aeration, but I am not equipped with an O2 tank and stone. After chilling the wort, I pour it into my bottling bucket and then from there I funnel (not syphon; it splashes a lot) it into the ferme...

What do you do in case of stuck fermentation? What causes this? I lost a few batches because nothing happened for some time and the beer came out tasting horrible. I figured the bacteria got to the wort before the yeast did. My brewshop kept selling me WYeast that was almost or just over 1 year old,...

I do not notice any difference. Note that I use a secondary fermenter. The primary fermentation is so quick that I suppose whatever trub, etc. does not have a chance to contribute and detectable off-flavors before I rack to the secondary. I wish WYeast would sell big fat cakes of yeast! I have never...

Paulie,

Sorry about that. You shouldn't add the NyQuil until *AFTER* you have chilled the wort. Use red or green according to taste. Good luck.

Cheers,
Ford

I have made and remade the same recipe one batch after the other and reused the yeast slurry in the primary with excellent results. I could not believe how fast the wort fermented.

It would also be helpful if the e-mail notification of a reply to my post had the subject of the first post in the subject of the e-mail (or the thread topic, which is not a feature here). Suppose I post on several threads and people reply to one or more of my posts. I will receive an e-mail for eac...

Lathe, As long as you are on the topic of changes, there is one thing I would like to see. On any other Internet forum I have visited, threads are topped when updated. In other words, if I post a reply to a thread, then it becomes the first entry on the list of main threads. That way it stays active...

Here's a thought: When I submit a recipe, the calculator tells me how close I am to the intended style in several categories. But when I view a recipe submitted by another member, this informaiton is not provided. Or am I missing something? Let me know how I can view this information or otherwise pl...

Wow, that sucks. But as I understand it, the hops are cut back each season and start over at the root, so it is not like losing a large oak tree, right? Should be easily replaced I would think. Tell me about obtaining/growing hops as I would like to run some vines up the lattice on my beer garden ne...

Hey Hop Heads! Well, I have been absent for some time now. Since all the bottle washing and brewpot lifting, etc. usually strains my back (albeit mildly), I have not brewed since my Corvette was wiped out back in March. (Gotta watch out for those pickup trucks: http://www.wreckedexotics.com/cars3/co...

You probably already know this, but for anyone who might not and is now thinking of getting a turkey fryer, all of the ones I have seen come with an aluminum pot. You want to avoid brewing with the aluminum pot or you will have off-flavors. Also, if you plan on boiling in a large, 15-gallon steel ke...

I keg it, purge the air, then crank up the pressure to 30 pounds. Also, I charge the keg with the gas on the out tube so it will bubble up through the beer. Shake the keg well every now and then. It should be ready to drink in 1 or 2 days. Be sure to let off the pressue in the keg and tone your regu...

My Weizen calls for only 3/4 oz. of Saaz for the duraton of the 60 minute boil.

Sounds delicious to me! A buddy bought me a shot called an "Irish car bomb." It was a half pint of Guinness with a shot of Bailey's Irish cream dropped in it and slammed. What you end up with is a boilermaker that tastes like chocolate milk.
Cheers,
Ford

Andy, I think you will be OK at 10 pounds of pressure... I artificially carbonate at 30!

Cheers,
Ford