Last Activity:04-24-2012 6:24 PM
5 Likes on 3 Posts
Posted in thread: beer clearing weird question w/pic on 02-25-2011 at 03:42 PM
To crash cool you need a fridge or temp controlled freezer that will hold the carboy. You want
to bring the temp down to like 33F and let it set for a bit. if it is yeast in suspension they
will die a...
Posted in thread: Making lager without yeast! on 02-24-2011 at 05:20 PM
Yup, this calculator shows what is truly needed for optimal fermentation. It is actually quite
accurate. It is based on what a brewery uses to pitch. Home brewers way under pitch. It's
creator is the ...
Posted in thread: Making lager without yeast! on 02-24-2011 at 02:49 PM
If you really want to know how much yeast to pitch aka how big starter to make, this calculator
will give you that answer. Most folks will be shocked and surprised on how big of a starter
Posted in thread: beer clearing weird question w/pic on 02-24-2011 at 08:48 AM
Normally when you see that it is actually yeast stuck to the side of the carboy but not
normally that high up. If I were you I would rack it again or if you have the capability, cold
crash it to see i...
Posted in thread: Making lager without yeast! on 02-24-2011 at 08:44 AM
If you would of pitched a separate slap pack for each fermenter you probably would of been OK
other than the temp which didn't shock the yeast, it killed yeast cells. You way under pitched.
I pitch la...
Posted in thread: Ferm Bucket on 01-18-2011 at 06:28 AM
Now that you mention it, I had one do the same thing as well. I don't remember who manufactured
it though. I threw it away and got another that was a different brand.
Posted in thread: Irish moss on 01-10-2011 at 08:17 AM
Last 10-15 minutes. If you never used it before, rehydrate it in a bit of water first for best
results and don't over do it with the amount. A little goes a long way meaning if you decide to
Posted in thread: Topping off on 01-10-2011 at 08:14 AM
I do as Wade mentions as well if I have an available vessel. Other than that, I use not
necessarily a similar wine, but will use a white for a white, or a red for a red. Meaning, for
example if I made...
Posted in thread: Newbie from S. Louisiana on 11-29-2010 at 09:30 AM
Howdy and welcome. I might just take you up on that as I live right down the road from you in
Gonzales. I am sure Gaudet will chime in as well as he is right down the road the other
direction in N.O. ...
Posted in thread: Boudain on 11-29-2010 at 09:28 AM
Another very good way to prepare Boudin is to put it in your smoker for a couple of hours at
200 degrees. Another way is to make Fried Boudin balls. Just take the Boudin out of the casing,
make a ball...