Search results

  1. F

    Bottle aging vs. Extra-long Secondary

    Have you considered just kegging the beer with the appropriate amount of priming sugar for carbonation letting it condition in the keg the same as in bottles? Might take minimal CO2 pressure to seal the keg.
  2. F

    AMOUNT OF CONFECTIONERS SUGAR

    A calculator like this one works well. Lists the different sugars that can be used. I use corn sugar, but table sugar works just as well. When you are bulk priming in the bottling bucket weighing the amount to use is more accurate than using a volume measure...
  3. F

    Airlock constantly gunked up

    You are well on your way to becoming an experienced brewer.
  4. F

    Vigorous fermentation

    Nottingham has a fairly wide temperature range. Fermenting at 58° to 62°F will keep the esters low unless you are looking for the more fruity and estery aromas. Fermentation will be a little less vigorous at the lower temperatures.
  5. F

    Vigorous fermentation

    Sounds like you may be letting the fermentation get to warm and therefore to vigorous. Which yeast was used in this brew and what was your fermentation temperature for the first four days?
  6. F

    Airlock constantly gunked up

    The most likely reason for krausen getting into the airlock, if you are controlling the fermentation temperature, is the available headspace was reduced by the additional one gallon of wort.
  7. F

    Gas and second fermentation problems

    How long has the beer been in the bottles? What temperature are you holding the bottles at? Three weeks is about the optimum time for the lower gravity beers to carbonate. Then a few days of chilling will force the carbonation into the beer. Higher gravity beers may take five weeks or longer...
  8. F

    Low ABV time after time.

    Are you using a hydrometer or refractometer for FG? Refractometers are not accurate for FG because of the presence of alcohol. Check SG with a hydrometer before you racking to the secondary vessel. An incomplete fermentation may stall if racked before FG is reached.
  9. F

    Blow off tube preference

    I use the the one-half inch ID tube that fits the center of a three piece air lock. So far it has worked well for the brews that required a blow off set up. I'll most likely stay with this size tube until it clogs and blows a mess.
  10. F

    Stretching the Yeast

    The simplest way to stretch your yeast is to make a large starter with the fresh yeast and save a portion of the starter. Here is a calculator which has "overbuild" built in to it for this purpose. Sanitized canning jars work well for storing the yeast. Have the lid of the canning jars...
  11. F

    well water

    Unless your well water is unfit to drink, it will most likely not be a problem to use straight from the tap. I have been topping off with our well water for many years and have had no problems.
  12. F

    Thin oatmeal stout

    This was a five gallon recipe and you ended with 6.75 gallons. A longer boil time to get down closer to five would have been warranted.
  13. F

    Dumped My Coopers Beer Kit

    Your water had nothing to do with it. You can use distilled water with a kit and have excellent results. Some questions; What was your brew? How many grams was the packet of yeast? Did you rehydrate the yeast? What temperature was the wort when you added the yeast? What was the wort temperature...
  14. F

    Priming sugar

    Will the beer be at 40° when you bottle or will the temperature be rising to room temperature as you are bottling? If the temperature will be rising you could be better off to let the temperature of the beer rise to ambient temperature and use the ambient temperature for calculating the amount...
  15. F

    Tap water for brewing

    Fill your pots with tap water and let them sit for a day. Chlorine will evaporate. Not sure about chloramine though, if that is what your city uses in the system.
  16. F

    Topping off the brew kettle

    A word of caution when topping off a partial boil. Do not add your hot wort/semi-cooled wort directly to the fermentor. If your recipe is for 5 gallons and you boiled 3 gallons, first add 2 gallons of cold water to fermentor. Add your wort and then top off to 5 gallons to account for boil...

Back
Top