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Topics - egghead

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Other Fermentables / How do I stop fermentation?
« on: January 05, 2010, 07:32:40 AM »
I've been making a 1-gallon experimental batch of a lemon/orange melomel with Lalvin 71B, and it has reached the desired sweetness.  How do I stop it from fermenting any further?  I crushed up 4 campden tablets and added it to the must a couple of days ago, but the airlock is still bubbling away.  Any suggestions?

I'll be attempting a scottish 60 for the first time on Sunday.   ;D

Yeast and Fermentation / Do I need a starter?
« on: December 18, 2009, 10:54:40 AM »
For my next brew, I'm planning on a 5 gallon batch of Scottish 60.  I've never made a starter before.  In fact, this will be the first time I've ever used liquid yeast.  The beer's intended OG range is 1.030-1.035.  Everything I've read about starters say that the starter wort's OG should be in the 1.030-1.040 range.  I didn't calculate exactly how many cells I'd need, but in estimating, I put it in the ballpark of 112 billion cells.  An Activator pack has 100 billion cells.  So my question to you experts: should I make a starter for this batch or not?  If so, how big and what OG should I shoot for?


Kegging and Bottling / Note to self
« on: December 11, 2009, 09:18:56 AM »
Note to self: when transferring beer from the fermenter to the bottling bucket, make sure there is no One Step powder sticking to the sides of the bottling bucket....   :-[

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