Rob DeNunzio

Aleuminati Alechemists

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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: 117
Latest Activity: Oct 10, 2011

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

guinness310

question concerning brewing 2 1/2 gallon batches! 1 Reply

Started by guinness310. Last reply by tgriff Apr 6, 2011.

Tim Roettiger

Dark Rye Malt 1 Reply

Started by Tim Roettiger. Last reply by She Brews Good Ale Nov 30, 2010.

theBryon

Introducing friends to homebrewing, what shall we brew? 2 Replies

Started by theBryon. Last reply by theBryon Nov 28, 2010.

Tim Roettiger

Mixing Yeasts? 5 Replies

Started by Tim Roettiger. Last reply by Rev. Bobby Beerman Aug 2, 2010.

Chad T Cook

Slow, slow start for yeast 8 Replies

Started by Chad T Cook. Last reply by Chris Thornton Jun 24, 2010.

ryan tockstein

cheap great way to oxygenate wort 5 Replies

Started by ryan tockstein. Last reply by Chris Thornton Jun 23, 2010.

Tim Roettiger

How long do you age beer? 1 Reply

Started by Tim Roettiger. Last reply by Mark Hill Apr 28, 2010.

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.

Comment Wall

Comment

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Mark F. Clohecy Comment by Mark F. Clohecy on October 10, 2011 at 2:53am
Here are 16 of the 20 6 1/2 gallon carboys I just scored. Let the home brewing begin.
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
 

Members (117)

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

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