Recent content by Nixter

You will know You have reached Final Gravity when you get the same reading a couple of days in a row. I might do that at the end of your 2 week rest period. Couple of things. Don't stir your beer up when testing, keep the times the beer is exposed to air to a minimum and don't pour your test...

If you have a big honkin blowoff tube you might not see a ton of bubbles after the first couple of days. The fact that you had some krausen is the indication that fermentation was taking place. You would just have to take a gravity reading to tell you how much you have to go. AlexKay is right...

My favorite thing to seek in Paris: the perfect croissant, or a macaron and of course the coffee. Should take a short trip to Reims and go take the Pommery Champagne tour. Very awesome. There is Michelin star restaurant in Reims, Le Millenaire which really make that worth your while.

I have a special fermentation tee-shirt from days of old. Would stick my glass carboy in a bucket with ice and covered the whole thing with the that same teeshirt soaked and re-soaked every few hours. Did a great job of bringing temps into US-05's optimal range -71ish. Has to be a green...

Please count me in!! Thanks Inkbird. Would love vacuum seal my hop crop.

Summing up: Best practices good sanitation and low O2 storage help extend shelf life to preserve original flavor profiles. Temperature fluctuation and high temps in particular accelerate flavor change on a scale depending on ABV, with high ABV's remaining more stable over time; lower ABV's less...

Used to do this and it always worked for me. Actually just dumped fresh wort directly onto a newly disgorged fermenter. have to admit the trüb did have an impact on flavor although no issues ever with infection. Back to back batching, it works.

I would definitely recheck your sanitation protocols. One thing I do to keep the bugs on their toes- change up my sanitizing solution, mostly use Starsan but like to occasionally use Iodophor or Io-San in place of Starsan. Boiling and then cooling the yeast washing water and containers in my...

Let gravity do the separating Boil 4L water for 10min, cooled to pitching temp, dumped into recently drained fermenter, sloshed to break up the trüb cake, allow that to settle out for twenty minutes. Pour whatever's on top into two sanitized 2 quart Ball Jars allow to settle, clean out...

The open bottle fermentation reminds me of my first Mr Beer Kit. That plastic brown barrel with a wide mouth on top. No airlock, just a wide threaded plastic lid on that and everything came out fine. Relatively fine. Drinkably fine. I got a feeling it's going to be okay.

A sanctioned BJCP event would give the event some gravitas and is would also need a much bigger commitment planning wise. Having the general public vote is a great way to get folks involved for sure. Still going to take some planning but should be a wonderful excuse to whoop it up.

Contact the BJCP maybe get some Beer Certified Judges to show up and judge.The BJCP website is replete with info- here's a link to their competition center: Competition Center – Beer Judge Certification Program

Belgium sours are also open fermented. It's not just the wild airborne yeasts contributing to the flavor its bacteria too. The beams of those Trappist monasteries are a bacterial gold mine.

The Goodwill store is a great go-to for glasses of every description. Let's face it, everything is temporary especially stemware. There is a German saying that pertains to protecting those fine hefeweizen glasses: "Weissbier und frauen stossen weir von unten". Words to live by right there.

Don't forget to figure out what you want then check Craigslist.com. Type in: "Home brew beer" and see what's around.