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Messages - pertinax92

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Zymurgy / Re: 2010 Sept./Oct. - Batch Sparging
« on: August 28, 2010, 11:42:19 PM »
great article!  no other comment.

Zymurgy / Re: 2010 Sept ./ Oct. - More Beer from Your Brew Day
« on: August 28, 2010, 11:40:48 PM »
thanks for the article! 

I've been struggling with decreased brewing time, and increased desire to home brew.... I'm already starting to plan out my holiday ale, pumpkin ale, and a mild ale (to boot!) with the help of your article.     

I have nothing to add other then to repeat my hearty thanks!

Kegging and Bottling / Re: Volume of Sugar by weight needed...
« on: August 10, 2010, 12:41:30 PM »
thanks guys.  I was just nervous about dropping that much sugar in there. 

Kegging and Bottling / Re: Long term bottle and cap/cork methods
« on: August 10, 2010, 12:00:59 AM »
are you going for looks or function?

I have some sparkling mead that I made that I have plans for 21 years (I made it for a celebration of a good friend's first child, and I plan on giving them one a year til she is 21, and they can all share it together)... I just capped and then sealed with wax... It isn't pretty, but I'm fairly confident it will hold.

For looks I'd say maybe a plastic cork and wax.  should do the trick.

Kegging and Bottling / Re: suspended matter below surface
« on: August 09, 2010, 11:57:32 PM »
is it finished fermenting?  did you check the gravity of the beer to make sure it is finished doing it's magic?  How long has it been since you pitched the yeast?

an inch and a half -below- the surface of the beer? 

Can you take a picture? 

Kegging and Bottling / Volume of Sugar by weight needed...
« on: August 09, 2010, 11:43:39 PM »

I'm currently watching a batch of berliner-weisse bubble away, I've made up a recipe based on the "brewing with wheat" book, to which the instructions on bottling read: bottle with krausen to 4.00 volumes of CO2 on the third day of fermentation. 

Well... I didn't keep any krausen, and was planning on using priming sugar.  The math (taken from "Brewing by the Numbers,"(Zymurgy, Summer, 1995)) for the right volume (I'm fermenting at approx 75 degrees F) would be approx 257 grams of corn sugar...  This assumes complete fermentation... 

What I'm not sure about is if I'll have complete fermentation after three days.  According to the book, you just bottle it up anyway.  Anyone have any suggestions for it?  My OG was approx 1.030, so I'll take a gravity reading on the third day to confirm, but I'm not sure if it's SUPPOSED to be done or not.  I need help!  I'm going to cork and bottle in used Ommegang bottles, so I think they can handle the pressure, but I don't want to get above 4.00 volumes! 

Any help or suggestions would be appreciated!

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