Recent content by Hotmamma

I have been reading about all possible fixes for the big mouth bubbler's failure to seal. Thought I'd share my solution. I bought a $3 tube of 100% silicone and applied a very small bead to the lip of the lid, let it cure 24+ hours, then screwed it down as usual and viola! It works. Fermenter...

Do you recommend straining-filtering cooled wort?

Any suggestions for "dregs"? using a bottle of commercially available sour? New territory here so questions may sound silly to you

I, like a couple other brewers on this thread am preparing to brew my first Flanders Red, following the recipe and instructions for DrewBrew Flanders Red published in BYO article written by Jeff Sparrow entitled Flanders Red. The only tweaking I plan to do is adding fruit and oak cubes to the...

Have you ever harvested and froze the yeast. I have frozen cake yeast that i use to make bread and it does fine. Any thoughts on this? Also, thanks for your input and suggestions. Much appreciated.

Wyeast 2206 Bavarian Lager. I think that SOCal-Doug has solved my dilemma. For accurate specific gravities in liquids containing alcohol use a hydrometer instead of refractometer!

as per SoCAl-Dougs suggestion I used a hydrometer to measure the SG and it read 1.012! This is much better! Now my question is: is the OG of 1.058 most likely accurate since there is no alcohol in the pre-femented wort?

I use a refractometer but have a hydrometer. So will check that. I also should mention that I test bottled some of the "1.038" brew with a couple conditioning tabs to see if it would carbonate. Just opened the bottle and it was nicely carbonated! So I'm thinking my gravity readings are off...

Hoping someone has a solution. I have brewed lagers in the past without problem, so this has me and my son stumped. We are geographically separate and use separate equipment but we are both having the same problem getting our larger yeast to complete fermentation. I started an OktoberFest...