Recent content by SemperFermentis

What was your method of calculation?

What I found was 45 points per pound, per gallon of basic table sugar. I am working under the assumption that this is similar, if not the same as the sugar in the apple juice. If this is incorrect, please don't shoot the messenger. ;) http://hbd.org/uchima/tech/extract.html So the way that...

I knew I'd find the answer as soon as I posted. Sorry to bother, can't figure out how to delete this.:(

I'm usually a beer maker, but I do enjoy cider and tried a go at it except I was a little inebriated so my process was a little less than stellar. Bottom line up front: I forgot to take an OG and I'm looking for a way to estimate this. I have beersmith, and the recommendations are that I can...

Apologies in advance if this is in the wrong section, I tried my best to decide where to post this question. The plastic face on one of the gauges on my CO2 regulator has broken, (the plastic facing that screws on to protect the needle), and I can't tell if it's not available for purchase or...

What's left?

https://www.homebrewtalk.com/f32/headspace-secondary-450323/ I think that this might answer your question.

I'm curious to know more about this, as I noted the white connection piece on my own. Have you ascertained whether the freezer loses any functions without this connection in place? Is it just the light?

No, it went from room temperature to the refrigerator. Two days later: *BOOM* At this point the only two options I think I cannot rule out was either the fermentation wasn't finished, which would surprise me, or that it caught something in the ambient air that allowed it to ferment further...

I assumed this to be exactly the reason, however if you're talking about sealing yeast inside one of these jars with recently boiled water (read minimal, if any oxygen) and having finished fermenting, I don't understand where the pressure would come from...unless fermentation continued somehow...

Maybe 'reactivate' was improper vernacular. It's my understanding that upon dilution Star-San is effectively yeast food. I figured that it allowed fermentation to re-commence. Evidently this is misplaced, and perhaps it just hadn't fully fermented the wort in the starter. I don't know, but...

Then do you have an explanation then? It seems that I don't. All I know is that the one and only time I used Star-San, I had a detonation.

Good to know. I won't fear the diacetyl. I think I've decided to go without the smoked malts this time around, baby steps. Thanks!

I'm getting ready to brew with some roasted fresno chili peppers this weekend. I've been inspired by Craggie's Burning Barrel Porter. Jury's still out on whether I'm going to oak it like they do yet, (probably going to decide after a taste post-fermentation). I'm inclined to stick with the...

Just a quick note from my own personal experience, I usually boil my mason jars that I store my yeast in. The one time that I used Star-San to use an extra jar last minute, it detonated about 5 days later in my fridge. I can't say for sure, but I think what happened is that the Star-San...