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Messages - mbarr13

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This batch is also the first recipe out of my comfort zone. It looked stupid simple, only took a carboy so I could keep brewing my stout, and my wife likes apple cider. I guess I just didn't take into account the extra sugar from adding the apple juice. Thank you for all the replies guys. You are all very helpful.

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So chilling could reduce bottle bombs (carbonation) but its still a risk?

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Just 1 liter and I'm not sure.

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The usual 5 oz per 5 gal and no. So its safe to drink? I can deal with over carbonated beverages.

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So I brewed the Apple Cider AHBA put up, only I used priming sugar, and bottled it. When I bottled it, I added in extra fresh apple juice to reduce the sourness, and now I have this "film" in the bottom of my bottles. Its been a few weeks, and it wasn't there after a week, but is now. It basically looks like wet toilet paper floating in all of my bottles. Is this mold? I have a link to a couple pictures below. I tasted it, and it taste fine, I even tasted the white stuff, and it just tasted like the cider. Could it be undissolved sugar?  Any help will be greatly appreciated.

https://imageshack.com/i/ew6296bfj

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General Homebrew Discussion / Re: Good online Ingredient vendors?
« on: June 13, 2014, 01:54:01 AM »
Thank you for the input guys

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General Homebrew Discussion / Good online Ingredient vendors?
« on: June 12, 2014, 09:03:05 PM »
Hey everyone,

My local brew shop is taking advantage of being the only one within 50 miles by jacking up ingredient prices. Is there a recommended online shop to buy ingredients from? Thanks for any help.

Cheers

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Yeast and Fermentation / Re: Fermentation Temp
« on: June 02, 2014, 09:01:48 PM »
Awesome, Thanks a bunch

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Yeast and Fermentation / Re: Fermentation Temp
« on: June 02, 2014, 08:31:48 PM »
Whew. Thank you. Follow up question, if the fermenter does blow, can you still salvage the brew?

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Yeast and Fermentation / Fermentation Temp
« on: June 02, 2014, 08:11:26 PM »
Hey everyone,
I'm brand new to brewing as of this past Saturday. I started with a light Stout, the guys at my local shop coached me through most of it, and I followed the brewing process to the letter. Once I got everything in my primary fermenter (got it down to 67 F), got the lid and EconoLock on fine, put in my generally cool storage room. Yesterday, the fermenter was at 80 degrees, as it was this morning. For the life of me I just can't figure a way to get it cool. It was bubbling at a fairly decent pace yesterday, and today, not so much. Is my batch ruined? Or did the fermentation process get kicked into high gear and should I put it in the secondary? Is there simple & cheap ways of keeping the fermenter cool? How can I tell if it's ruined?

Thanks for any feedback.

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