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Messages - jamminbrew

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General Homebrew Discussion / Re: Trying to read a Hydrometer
« on: February 04, 2011, 01:08:01 AM »
 10 is the degrees Plato, and the %5  is your potential alcohol by volume.

General Homebrew Discussion / Re: Trying to read a Hydrometer
« on: February 04, 2011, 12:57:43 AM »
Looks like your starting gravity is 1.045, which puts you at 11.2 degrees plato. It also gives you a potential alcohol % by volume of 6 %, but that is only if you ferment back to a 1.000 gravity, which is near impossible with an average beer.  More likely, your final ABV % will be approx. 4 to 4.5 %.  
There's a lot of very knowledgable and experienced brewers on this forum, and I'm sure someone will explain it better than my humble self.

Kegging and Bottling / Re: Bottle sterilization question
« on: February 03, 2011, 11:43:41 PM »
I like to soak my bottles in 5 gallons water mixed with 2-3 ounces of bleach for 15 minutes, then rinse thoroughly with my bottle washer and hot water. 

General Homebrew Discussion / Re: Yeast Question. first batch
« on: February 03, 2011, 09:23:43 PM »
If your smack pack swelled, then the yeast are alive and well.  Yeast survive well at ambient temps, but are kept cool for storage.  Use it quickly.

Kegging and Bottling / Re: Storing bottles on their sides
« on: February 03, 2011, 05:41:31 PM »
Unless you filter out all the yeast and sediment, it will collect on the side of the bottle, andwhen poured, will mix into the beer and will make the beer taste a little "yeasty".  I ike this with wheats and some trappist ales, but not many others.  If you store them on their sides, place them upright for a couple days before opening them, and you shold be alright in that respect.  I can't really comment on the oxidation, though.

Yeast and Fermentation / La Trappe/Koningshoeven yeast
« on: February 02, 2011, 11:23:12 PM »
I would like to culture yeast from the La Trappe tripel, but I don't know if the yeast in ther bottle is the same used for fermentation, or if they use a different yeast to bottle condition.  I emailed them over a week ago, to no response (yet).  Does anyone know?  Thanks...

General Homebrew Discussion / Re: mash or steep?
« on: February 02, 2011, 09:01:44 PM »
Is it true, that if your malts are fully modified, then steeping is fine, regardless of the type of malt?  And if they're undermodified, then a mash is necessary?

Yeast and Fermentation / Re: weird fermentation please help!
« on: February 01, 2011, 10:31:26 PM »
Did you move your fermenter, or disturb the beer at all?  That could releae the CO2 as well...

General Homebrew Discussion / Re: Sugar
« on: February 01, 2011, 05:57:31 PM »
Another question is how much sugar did you prime with?  Did you mix in the bottling bucket, or add ugar to each bottle?

General Homebrew Discussion / Re: Storing rhizomes
« on: February 01, 2011, 03:49:44 PM »
Anyone brewing something special for the apocalypse? :)

How about an apocalypse porter?  Or a world's end weissen?

Yeast and Fermentation / Re: Fermentation schedule for Belgian Pale
« on: January 31, 2011, 11:40:57 PM »
2-3 weeks in primary, then bottle or keg. No need to secondary this style IMHO.

When people talk about long primary times leading to off flavors, they generally mean more than a couple months.
I'll remember that, thanks!

Wow, thanks for all the fast and helpful responses! 

     She has had some success with melatonin caplets but they tend to make her oversleep and have a hard time waking up.  Better than OTC sleep aids, but still not ideal for all circumstances.

I hadn't thought of yarrow, I will have to add it to my list!

Using an oatmeal stout recipe as a base sounds outstanding.  Enough body to counter the often strong flavors of my other additives without needing large hop or alcohol levels - perfect!  The ethanol extract route is something I had not even considered, it definitely seems promising.  I will have to look into it further.
Yarrow was traditionally used in ales before hops became popular.

Yeast and Fermentation / Re: Fermentation schedule for Belgian Pale
« on: January 31, 2011, 11:20:16 PM »
I recently read Stan Hieronymus' book, Brew Like a Monk, and I think just about everything had a secondary fermenting time.  My own recipe for a Belgian tripel has a secondary of 2-3 weeks.   I would advise against a long primary fermentation, as it could lead to sour and off flavors.  I'm sure some of the more learned guys in this forum can give you much more detailed advice.

You might  try 4 ounces of yarrow, along with 4-6 ounces of chamomile and make them with a 3-gallon test batch of a plain lager

General Homebrew Discussion / Re: Storing rhizomes
« on: January 31, 2011, 08:21:30 PM »
I already order two rhizomes, and then found out I most likely will have to move.  If not, I'm sure I can find someone who will putthem to good use!  Thanks for the input guys!

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