Comments on: New Question and Answer Page http://www.brewerscache.com/blogs/2006/09/25/new-question-and-answer-page/ A tasteful expedition into the fine art of craft brewing Mon, 27 Jul 2009 18:53:14 -0700 http://wordpress.org/?v=2.8.2 hourly 1 By: brewbaron http://www.brewerscache.com/blogs/2006/09/25/new-question-and-answer-page/comment-page-1/#comment-13 brewbaron Mon, 20 Nov 2006 19:56:50 +0000 http://www.brewerscache.com/blogs/?p=39#comment-13 A reading of 1.012 is falls within the accepted range for and Oktoberfest/Maerzin style. You will indeed want to take your final gravity before adding your priming sugar, even though this small quantity of sugar will not affect your final gravity too much. A reading of 1.012 is falls within the accepted range for and Oktoberfest/Maerzin style. You will indeed want to take your final gravity before adding your priming sugar, even though this small quantity of sugar will not affect your final gravity too much.

]]> By: Chris http://www.brewerscache.com/blogs/2006/09/25/new-question-and-answer-page/comment-page-1/#comment-12 Chris Mon, 20 Nov 2006 01:02:13 +0000 http://www.brewerscache.com/blogs/?p=39#comment-12 I just moved my Octoberfest to my secondary fermenter and the gravity was 1.012 is that too low? I thought this would be the reading just prior to adding to the suger before bottling. I just moved my Octoberfest to my secondary fermenter and the gravity was 1.012 is that too low? I thought this would be the reading just prior to adding to the suger before bottling.

]]> By: Chris http://www.brewerscache.com/blogs/2006/09/25/new-question-and-answer-page/comment-page-1/#comment-16 Chris Wed, 15 Nov 2006 22:08:13 +0000 http://www.brewerscache.com/blogs/?p=39#comment-16 Thanks for the advice, I should of written the gravity down...pretty sure if was around 1.048. The temp in the closet has been 60-68. It's starting to slow down so that's a good thing. Thank you for the much needed advise and awesome website! Thanks for the advice, I should of written the gravity down…pretty sure if was around 1.048. The temp in the closet has been 60-68. It’s starting to slow down so that’s a good thing. Thank you for the much needed advise and awesome website!

]]> By: brewbaron http://www.brewerscache.com/blogs/2006/09/25/new-question-and-answer-page/comment-page-1/#comment-15 brewbaron Wed, 15 Nov 2006 13:33:58 +0000 http://www.brewerscache.com/blogs/?p=39#comment-15 Chris, Long fermentations like the one that you mentioned are not unheard of. What was the original gravity of your brew, if you took a measurement? The gravity measurement will give you some information on how the fermentation is proceeding. Also, what temperature are you fermenting at? The cooler the temperature, the slower the fermentation. If you brew is still bubbling, you friend didn't do any real damage (As long as he didn't sneeze in the fermenter while was taking a peek). Your active fermentation is continuing to generate CO2 gas and is exerting a postive pressure inside your fermenter. Due to this pressure, all of the O2 that contacted with your beer will be displaced with CO2 and flushed out through your airlock. Don't worry, have a homebrew. Chris,
Long fermentations like the one that you mentioned are not unheard of. What was the original gravity of your brew, if you took a measurement? The gravity measurement will give you some information on how the fermentation is proceeding. Also, what temperature are you fermenting at? The cooler the temperature, the slower the fermentation.
If you brew is still bubbling, you friend didn’t do any real damage (As long as he didn’t sneeze in the fermenter while was taking a peek). Your active fermentation is continuing to generate CO2 gas and is exerting a postive pressure inside your fermenter. Due to this pressure, all of the O2 that contacted with your beer will be displaced with CO2 and flushed out through your airlock. Don’t worry, have a homebrew.

]]> By: Chris http://www.brewerscache.com/blogs/2006/09/25/new-question-and-answer-page/comment-page-1/#comment-14 Chris Wed, 15 Nov 2006 00:07:51 +0000 http://www.brewerscache.com/blogs/?p=39#comment-14 I just brewed my first batch of Octoberfest Lager and it is still bubbling in the first primary, the yeast was slow to take off and it's been 10dys...is this normal. To make matters worse my buddy accidently peaked and looked at the beer by breaking the seal 4 dys previous. Am I brewing skunky beer or do I still have hope? I am getting about 4 bubbles a minute. Sorry for the stupid question. I just brewed my first batch of Octoberfest Lager and it is still bubbling in the first primary, the yeast was slow to take off and it’s been 10dys…is this normal. To make matters worse my buddy accidently peaked and looked at the beer by breaking the seal 4 dys previous. Am I brewing skunky beer or do I still have hope? I am getting about 4 bubbles a minute.

Sorry for the stupid question.

]]> By: coffee beans http://www.brewerscache.com/blogs/2006/09/25/new-question-and-answer-page/comment-page-1/#comment-11 coffee beans Fri, 29 Sep 2006 16:39:27 +0000 http://www.brewerscache.com/blogs/?p=39#comment-11 Was generally browsing and followed a link to your site. Have been suitably impressed. Was generally browsing and followed a link to your site. Have been suitably impressed.

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