Recent content by lumpher

Whether you're a paid member or not, this site is very helpful. There's a lot of knowledge here to get you from complete novice to pro.

This. Traditional "Cellar temp" is considered to be 50-55F.

Maybe it was mixing liters and gallons, and the yeast went crazy trying to rectify that. That's a fast ferment.

I'm gearing up my lager stock for the Texas Summer, so on deck this weekend is

Pabst Barley Wine... They're trying a new flavor for the selective crowd.

Might be. I see some living organism spelled out "ONE GALLON" in the mead like it's calling for help.... No, seriously, it looks all well and good. No worries to be seen.

No. Just...no. Some things just aren't right. The term "Abomination" was created for 2 things... Damien (Omen) and using compost slurry for beer.

That depends on how long it sits and at what temp. Not stabilizing then backsweetening leads to new fermentation unless the yeast is dead or really cold. Keep an eye on that rope. If it develops wispy arms that's not good.

It won't noticeably change it, especially with all the late hops. If that's what you want, go for it. Same thing, just a little stronger.

No. As most have said, it's way out of control. No way I'd tip for that.

The best way is a closed transfer through the out post on the keg using co2 to push it. If you can't do that, I used to put an autosiphon in my bucket, put the hose in the bottom of the keg, and let it rip. That works, but will intorduce oxygen into the beer (bad). If you're going bucket to...

I order everything from either MoreBeer or Northern Brewer, as they often have specials on kits I like and I don't brew enough anymore to justify getting pounds of this and big bags of that.

Bigger bubbles usually indicate the carbonation hasn't dissolved into it yet. You want the small tight bubbles. That's when the carbonation is good. The big bubbles come out of suspension quick and leave it flat with no carb bite at all.

That person was confusing solar wind with solar light. There is a difference. The atmosphere does diffuse the Sun's light and cause it to appear yellow (Rayleigh's Scattering of Light); it's white from space. There are many thousands of actual pictures of stars from space with no special...

Raptor is correct. I had a brainfart. Yes, it's 1/2 tsp per gallon. All of a sudden my brain started processing for 1/2 a gallon... I'd add another 1/2 a tsp.