Recent content by Singletrack

I always appreciate when posters close out their "issue," and many don't, so I'm back. I decided to bottle this entire batch, and I did add rehydrated EC-118 yeast to the bottling bucket. Since a Belgian should be CARBONATED, I used enough sugar to carbonate to about 3.0 volumes. Then, due to an...

Yes

Well, I suppose that would be the safe way to go, but I was thinking of pushing my luck. I haven't added yeast before, but I've never bottled a beer this big, nor bottled a beer after bulk conditioning. So, I know there's a risk -- I just don't know how likely I am to have a bunch of flat...

Update: Seven days after pitching, and after temperature had ramped up to 77 F, I checked gravity and got 1.008. Success! That's 91% attenuation and 11.8% ABV. I'm assuming it is done. Since active fermentation seems complete, my revised fermentation schedule for this beer with WLP 545 is...

I plan to ferment at 67 F for the first 48 hrs, then ramp up temp 2 F per day for 5 days to 77 F. I will hold at 77 F for 4 days, then decrease 3 F per day for 9 days to 50 F. Hold at 50 F for one day. Then, transfer to a keg for bulk conditioning at warm cellar temps for 4 weeks. Then, I will...

I brewed this beer using WLP 545, so I will provide my experience with it -- over time. I made a starter that would provide 1.0 million yeast per ml per degree P. (My efficiency for the actual beer was higher than expected, coming in at OG 1.097, so I actually achieved 0.90 million yeast per ml...

You are right! And I'm sure the OP will remove the pennies from the fermenter, but since this is the beginner forum, it is important to be clear about this. You should NOT have copper in the fermenter. A bit of copper in the BK (not fermenter) is okay, because exposure time is very short, and...

"Infection is seldom poisonous." I think that's right. In fact, I think infection ain't never poisonous. If it were poisonous, one of two things would have happened: 1. Humans gone from earth. 2. No beer. Well, I guess one thing would have happened, as these seem to be a distinction without a...

Remove pennies before fermentation. I think copper in the fermenter = poison.

I was just looking to buy that glass! Couldn't pull the trigger, because I'm too cheap, ...uh, thrifty, ...uh financially responsible -- yeah, that's it, financially responsible. But I kind of WANT one, unless you tell me it's just not worth it. Another option: I understand it's hard to buy...

Probably you have been upset for days, wondering, "What happened with Singletrack and the big beer? Did he (she? they?) use the WLP 530? What about adding sugar during fermentation? When will we hear?" Well, @Kee kindly linked the Westy 12 thread, and I've spent every waking minute since...

Thank you Kee. Based on this, I'm thinking I will use WY3787 (or equivalent). FG at 1.012 should be fine. I may still try adding the sugar to the fermenter to see what happens. I've made Candi syrup before, so the only new thing will be pouring it into a raging fermenter. Or maybe I should add...

I'm planning a relatively big beer, OG 1.092, and I would like it very dry, say, FG 1.009, so that's about 90% attenuation and 11% ABV. My recipe has 2 lb of sugar, which is about 10% of the fermentable sugars. To keep the yeast unstressed and dry this beer as much as possible, I'm considering...

You got your priorities straight. You cleaned the airlock, put the lid on, and left krausen all over the door, and, I'm assuming, the rest of the room. You have a bright future as an all-grain home brewer. I'm a little late with this message, but if you haven't cleaned up yet, just ask yourself...

I'm surprised at this suggestion. I was thinking the opposite -- that I wouldn't like vinyl in my beer, but silicone wouldn't bother me. At this point, I might not bother retrieving either one. I'm pretty sure vinyl, silicone, alcohol, malt, hops, yeast, and even uncontaminated water are known...