http://shouldibrewthat.com/beer/2009/03/03/bareywine-update/ A podcast all about homebrewing. Sat, 19 Jun 2010 01:33:39 +0000 http://wordpress.org/?v=abc hourly 1 http://shouldibrewthat.com/beer/2009/03/03/bareywine-update/comment-page-1/#comment-19110 brad Fri, 13 Mar 2009 00:16:30 +0000 http://shouldibrewthat.com/beer/2009/03/03/bareywine-update/#comment-19110 Hey Bill! Thanks for checking in! I meant to say champagne yeast in that post! I used energizer to unstick my stout which brought it down to 1.018! Hey Bill! Thanks for checking in! I meant to say champagne yeast in that post! I used energizer to unstick my stout which brought it down to 1.018!

]]> http://shouldibrewthat.com/beer/2009/03/03/bareywine-update/comment-page-1/#comment-19104 Madison Bill Thu, 12 Mar 2009 21:47:09 +0000 http://shouldibrewthat.com/beer/2009/03/03/bareywine-update/#comment-19104 Hope your yeast nutrients help, but I'm doubtful. The reason being that, as an extract recipe, there are a lot of unfermentables in that DME, which even US-05, normally a good attenuator, can't bring lower. There was recently a thread in the Homebrewing Forum on Beer Advocate where someone else had a fermentation stuck at 1.044 (or something like that). There were some interesting suggestions, including the use of some neutral champagne yeast to bring it down lower in the secondary. One of the more knowledgeable guys said that the US-05 in the secondary wasn't going to take it any lower for the reason I mentioned. Keep us posted on the gravity readings .. like every month or so. BTW, just finished my new mash tun, made from a 70 qt. Coleman Extreme cooler. Hard copper manifold in the bottom (4 legs), with 7/64th holes drilled in the side facing the floor. Tested it for 'losses', and on a level surface, it drains to leave only 16 oz. left in the bottom .. good enough. Cheers Hope your yeast nutrients help, but I’m doubtful. The reason being that, as an extract recipe, there are a lot of unfermentables in that DME, which even US-05, normally a good attenuator, can’t bring lower. There was recently a thread in the Homebrewing Forum on Beer Advocate where someone else had a fermentation stuck at 1.044 (or something like that). There were some interesting suggestions, including the use of some neutral champagne yeast to bring it down lower in the secondary. One of the more knowledgeable guys said that the US-05 in the secondary wasn’t going to take it any lower for the reason I mentioned. Keep us posted on the gravity readings .. like every month or so. BTW, just finished my new mash tun, made from a 70 qt. Coleman Extreme cooler. Hard copper manifold in the bottom (4 legs), with 7/64th holes drilled in the side facing the floor. Tested it for ‘losses’, and on a level surface, it drains to leave only 16 oz. left in the bottom .. good enough. Cheers

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