Recent content by hoppyhopman

I've never kegged, but I'm thinking of it. Is there any fridge even smaller (less wide and deep) than the size pictured above? I only brew one batch at a time, so I don't need to keep a second keg.

Sounds like what you taste is what you get. Perfect for me; I want to keep it simple and subtle. I'll do the testing you recommend. Thanks so much - Cheers!

Granddeity, did you ever receive an answer to your question? I make wheat beer, and a taqueria wants to buy a batch. I said that we could spin a particular flavor for them, and just joking, we were saying we should make it with a tequila flavor. So now I'm wondering if I could actually do...

Ok, I remember that Specific Gravity is a measurement of density compared to H2O, so I'll presume that both the sugar and yeast contribute to the xG's in brewing. And I think my mistake was thinking that the sugar I add at bottle conditioning is part of the FG measurement. I realize that FG...

I've only been taking hydrometer readings on my last couple of batches, and a question has been nagging me: My understanding is that, in simple terms: Alcohol = First Reading-Final Reading (this is simplified; please don't get too wrapped up in the definitions) So it seems to me that...

I'm an electrical engineer (RF & Microwave). I work with cellphone EEs, and one group of them at a mobile phone OEM brews beer in their lab (long hours, gotta have an upside). Pretty good ale, too! Most of my customers are EEs, and they all seem to LOVE beer, and a lot have brewed...

Wow. I had no idea. This is great news, because I have a Dunkelweizen batch from November that has the same qualities, and it may now be good. Once again, patience is the hardest part of brewing. Thanks so much, guys!

This is interesting: I've had an Arrogant Bastard clone that has been slow to bottle condition (slightly flat, sweet, and low alcohol after 6 weeks). I think this is because my first three weeks in the bottle were slightly under 70 deg. Five days ago, I put two bottles in the fridge. One I...

I'm an RF engineer. When I started brewing, I promised myself I would not geek out, just keep it simple. My log is now an Excel spreadsheet with 31 columns of data. DOH!

Thanks for the poll, Bomber, which I've completed. Soooo.... my question remains: Could the unwanted sediment I see be related to this prolonged lack of carbonation?

Love it. The diagram's hilarialous. It's a relief to know that this part of it is actually very simple; us engineers have an attraction to complexity. I've seen this over and over in the forums -patience may be the hardest part. One more question, though: considering that my Hallertau...

Sorry for the late reply. Its OG is 1.06. I opened another the other day. No apparent increase in carbonation. Elsewhere on this forum, someone suggested, maybe as a last-ditch, to shake the bottles over a period of a couple of days, then wait another week, presumably to break up any...

Hi Evan, Thanks for the advice above. I have a Dunkelweizen in bottles (no secondary, no carboy) that is refusing to carb much. I plan to use your re-yeasting technique on my next batch. But I don't know how much yeast for a half-batch to use, or what kind. Can you advise? Cheers, Steve

I've had my Dunkelweizen in bottles now for over 5 weeks, and they're still fairly flat. Over two weeks ago, I moved them from the 60 degree garage to the top shelf in my closte, with a heating pad, spacer, and an overcoat over them. Getting temps from 70-75 degrees. Yesterday I opened one...

I have a heating pad and I'm heating a little jury-rigged tent, getting a good 70-75 deg, up from the ambient 65 deg. But the pad has @^&%# auto-shutoff after one hour, so I wonder if the yeast needs some kind of uninterrupted number of hours without dipping, to get a critical mass of sorts...