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  1. I always have an empty LBK around, so when I empty one, I can let it soak and use the other one for the next batch. I usually let them soak overnight, too
  2. Probably just "yeast islands", little pieces of floating clumped up yeast. I see them every few batches in my beers too. I wouldn't worry about it.
  3. No concern at all. The active fermentation takes place in the first 72 hours. After that, the yeast start doing the cleaning stuff and you won't see anymore activity in the airlock. Everythings right on schedule for ya. RDWHAHB
  4. +1 from me too. I have a bunch of caps sitting in a bowl of one step right now to bottle in about 20 minutes. Make sure you put extra caps in there, because if you don't, you know you'll knock the entire bowl on the floor and screw it all up.
  5. " It was yard sale day in my girlfriends neighborhood." OK, wait. He has a girlfriend??????
  6. "Tombraiser" post=310653 said:Where can I get corn sugar and isnt that called dextrose? What is corn sugar in a local store called? Um, dextrose? One in the same
  7. "Strelnikov" post=310649 said:My experience making wine over the years is that plastic will allow air inside a sealed bottle and over long term will spoil the wine. Most beer probably doesn't stay bottled enough to make a difference. But from what I have heard plastic is semipermeable to air and glass is not. Mostly correct, but using PET bottles will help. They are food grade and designed for beer, pop, etc. But even still, those bottles will break down over time. They are a good bridge until you get enough glass ones, though
  8. I just use sugar. Usually corn sugar, but if I don't have any I'll use plain sugar. Either way, you'll get carbonation and beer!!!
  9. Welcome to the Borg. I also use flippied occasionaly with no problems. Just have to make sure the seals aren't going bad on them.
  10. Tried my first partial mash a couple weeks ago. Since I know the drill about who's what's and how muches....here we go: 2 lbs Kolsch malt (premixed by Austin Home Brew) 5 lbs Pale LME 1 oz Tradition for 60 min .5 oz Spalt for 15 .5 oz Spalt for 5 Not concerned with the hop schedule. I steeped the grains for 45 minutes at 155. ( I brought the water up to 162 then put the grains in to account for temp drop) Then I rinsed the grains, slowly, with one quart of 170 degree water. Then added my 5 lbs Pale LME and did the rest like an all extract. Projected OG 1.044. Actually OG 1.032. Todays gravity..1.014. Yep, that a colored water with a little flavoring and a 2.4% ABV :pound: :pound: :pound:
  11. Congratulations, Dan!!! I'm entering my Oktoberfest into my brew clubs competition tonight. This will be my first time getting judged.
  12. Really need a list of ingredients to know what you got and what would go well with it.
  13. I also need the e-mail address for PayPal. I'll get it out as soon as I have an addy
  14. I've purchased from them several times and have always been happy with it. Order an ice pack for your yeast, even if it's dry yeast. They do a good job of packing the yeast up against the ice pack and wrapping it up real well to keep it insulated. I live in Spokane, Wa and whenever I get an order from Austin the ice pack is still cool.
  15. "twinstarbmc" post=280554 said: "Knightmare" post=280543 said:And that's why I always add the fruit after primary fermentation is over! I do mostly 5 gal batches now. But I always rack over to a secondary with the rasberry. And I use a blow off tube. I did a LBK batch that almost turned out the same as your experience. I loosened the lid because I had insane krausen on the edge of an overflow! So now I always add fruit after a week or so. You're going to love that beer though! What is it about the fruit that encourages this kind of serious bubblage? I've used blueberries before, and cherries, and this is the first time I've blown a keg.Also, I haven't tried secondary fermentation before. I usually do 2 weeks in the LBK, two weeks in the bottle, and it's always turned out really good. Sugar. Fruit has a lot of natural sugar in it. So on top of all the fermentables you already put in, now you've thrown a lot of sugar on top of that. That's why I toss in any fruit after primary fermentation is done. Let the yeast eat the first round of fermentables first, then give it some more sugar to munch on.
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