The Aleuminati-the not so secret society of better beer drinkers

The only thing that's mysterious is why people would drink cheap, fizzy beer.

Rob DeNunzio

Aleuminati Alechemists

Information

Aleuminati Alechemists

For those inquisitive Aleuminati who strive to unlock the mysteries of zymurgy within the confines of their own home - more accurately, the garage or kitchen, typically.

Members: 97
Latest Activity: Feb 4

Featured homebrew rig of the moment

Behold! Here we've got a very nice advanced homebrew rig assembled by Seamus Watson. Here's what he has to say about it:

"Probably pretty familiar to a lot of you. its bone structure is modified Brutus 10. I built it as a HERMS instead of the direct fired mash as originally designed. Its fully functional as pictured, but has a little tweaking left."

Be sure to upload your homebrew rig images to the site so that we can get an gallery of Alechemists' labs up here!

Discussion Forum

Chad T Cook

Slow, slow start for yeast 6 Replies

Started by Chad T Cook. Last reply by Chad T Cook Jan 16.

Tim Roettiger

Mixing Yeasts? 4 Replies

Started by Tim Roettiger. Last reply by Ray Grace Nov. 23, 2009.

Shawn, the Beer Philosopher

Hard Cider? 12 Replies

Started by Shawn, the Beer Philosopher. Last reply by Rob DeNunzio Nov. 18, 2009.

Josh Brown

Dryhopping things not hops 4 Replies

Started by Josh Brown. Last reply by Josh Brown Sep. 30, 2009.

Rob DeNunzio

Fresh yeast at bottling time 3 Replies

Started by Rob DeNunzio. Last reply by Rob DeNunzio Sep. 15, 2009.

Shawn, the Beer Philosopher

Recipe Exchange 3 Replies

Started by Shawn, the Beer Philosopher. Last reply by Shawn, the Beer Philosopher Aug. 6, 2009.

Ray Grace

Aleumination Recipes 7 Replies

Started by Ray Grace. Last reply by Shawn, the Beer Philosopher Jun. 10, 2009.

Tim Roettiger

Different priming agents 5 Replies

Started by Tim Roettiger. Last reply by Tim Roettiger May. 20, 2009.

Tim Roettiger

Wyeast 1275 Thames Valley-3.5 months of fermenting.

Started by Tim Roettiger May. 18, 2009.

theBryon

Looking for a good Witbier or Hefeweizen recipe

Started by theBryon May. 11, 2009.

Rob DeNunzio

Spontaneously fermented madness 6 Replies

Started by Rob DeNunzio. Last reply by Shawn, the Beer Philosopher Apr. 21, 2009.

BrewPup

Double Fermentation Question 7 Replies

Started by BrewPup. Last reply by BrewPup Apr. 20, 2009.

Tim Roettiger

Dry Lager Yeast & Thames Valley Yeast 2 Replies

Started by Tim Roettiger. Last reply by Tim Roettiger Mar. 30, 2009.

Jake

All New 12 Gallon Ghetto Rig

Started by Jake Mar. 28, 2009.

Tim Roettiger

Durden Park Beer Circle 2 Replies

Started by Tim Roettiger. Last reply by Ray Grace Mar. 26, 2009.

Shawn, the Beer Philosopher

Reasons for slight sulphur smell in finished beer? 4 Replies

Started by Shawn, the Beer Philosopher. Last reply by Shawn, the Beer Philosopher Mar. 18, 2009.

theBryon

Need to start making my own recipes... Need a recommendation 12 Replies

Started by theBryon. Last reply by Tim Roettiger Mar. 16, 2009.

Jake

Brew kettles from kegs... 1 Reply

Started by Jake. Last reply by Mark Hill Mar. 13, 2009.

Ray Grace

Hop Growing 8 Replies

Started by Ray Grace. Last reply by Rob DeNunzio Mar. 12, 2009.

Comment Wall

Comment

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Shawn, the Beer Philosopher Comment by Shawn, the Beer Philosopher on November 24, 2009 at 1:42pm
1.090 is a pretty potent. I'd guess that your yeast is just gearing up for dinner. If you still don't see any action at all after a couple of days, then I'd begin to wonder. Otherwise, I'd bet you're okay.
Reuben Comment by Reuben on November 24, 2009 at 12:21pm
Also, the temp was about 77 degrees at the point that I pitched the yeast.
Reuben Comment by Reuben on November 24, 2009 at 12:21pm
I recorded a 1.090 OG before pitching, but this seemed awful low. I had added cold water to the wort, but I don't think it had mixed well when I took the reading.
Shawn, the Beer Philosopher Comment by Shawn, the Beer Philosopher on November 24, 2009 at 11:59am
Hey Reuben,

Generally speaking, sugar won't slow fermentation. It is possible, however, that the yeast will take a little while to acclimate to their new sugary environment, especially if you pitched the yeast straight (no starter) or your starter has a significantly lower O.G. than your wort.

I'd be curious to know what was the O.G. of your wort before pitching?

High gravity beers ferment best with a high volume of yeast. If you under-pitch, your yeast can struggle to do the job thoroughly and can stall along the way or possibly never get out of the gate. It's sensory overload for the little buggers ... so much sugar, so little time!

Secondarily, I'd be curious about the specifics of your yeast strain? attenuation - high, medium?

Temperature ...

Oh so many factors.
Ray Grace Comment by Ray Grace on November 24, 2009 at 11:57am
Hey Reuben, the addition of sugar will more than likely speed up the process of fermentation, the yeast loves those simple sugars. Also, don't trust the lack of bubbles in the air lock as a lack of activity, any leaks around the edge of the lid will allow co2 to escape.
Reuben Comment by Reuben on November 24, 2009 at 11:40am
Quick question: Does the addition of sugar slow the fermentation process?

I'm using Cooper's Dark Ale malt extract which calls for the addition of 1kg of sugar to the boil. In addition, I added sweet orange peels, cardamom and cinnamon to the boil. After about 16 hours, I'm not seeing any bubbles in the air lock (unless I press down on the lid of the plastic fermenter). Will the yeast reaction take longer since there was so much sugar added?
ava green Comment by ava green on October 23, 2009 at 1:20am
hey people I just join the group
Neil Rinse Comment by Neil Rinse on October 6, 2009 at 3:27pm
Hey Guys im now a fan
BrewDudes Comment by BrewDudes on June 25, 2009 at 7:35am
Hi,

We are hosting the homebrewer blog event tomorrow (June 26) called Fermentation Friday. The topic for this month is:

How do you beat the heat of summer time brewing?

If you are a homebrewer and have a blog, write a post answering this question and email the link here to us: dudes at brew-dudes dot com

If you don't have a blog and still want to participate, leave a comment here:

http://www.brew-dudes.com/fermentation-friday-june-2009/504

Hope to hear from you.

John and Mike
Seamus Watson Comment by Seamus Watson on April 17, 2009 at 11:44am
I have been dormant online for a while ( work and health issues) but.......May 2nd I am brewing at Riverwalk Park in Bakersfield ( style not yet determined). A group of friends who are as of yet not homebrewers will be getting together to learn to brew, drink homebrew and bbq and play bocce. This is an open invite to all of you and anyone you know who brews, enjoys homebrew or is interested in learning to brew. If interested hit me up. I can put together extract kits for those who are interested in brewing a batch for themselves.
 

Members (97)

Rob DeNunzio Shawn, the Beer Philosopher Ray Grace theBryon Deege Chipper Dave Virgil G olllllo Jake Da OD Seamus Watson Tim Roettiger Paul Sinderson Rob Jeremy Useless Brewing Mark Hill BeerGuide JD Dan BrewPup Graz Impy Malting Josh Brown Chad T Cook Mike Koch BrewDudes Nathan Rice gisbrewmaster Mike
 
 

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