Recent content by AquaticHarpy

5 Days ago at 90f the fermentation was pretty much at a stand still. A bubble once every few minutes maybe, I turned the heater off, hoping to conserve any yeast still alive for bottling when the time came. Today I took a look at the beer the the yeast cake has grown exponentially, it's bubbling...

Recently I was looking into making a moscow mule type ale the the use of a ginger bug for that ginger flavor is intriguing, would it be possible to use a ginger bug and transfer it to beer wort to make sort of a ginger beer hybrid? I was thinking around a mason jar of ginger bug to 5 gallons of...

Well due to my inability to afford and source a large amount of either belgian bottles, Champagne bottles or flip tops, the saison is still chilling at 90. I'm hoping to bottle soon, I'll likely be turning heat off sometime today, hoping she turns out!

I added the lemon and hibiscus at a sg of 1.023, airlock activity was minimal and the beer was relatively clear with no krausen. Since the beer is slowly developing a rusty color, a thick layer of krausen has reformed and the airlock is bubbling twice every second, apparently the yeast enjoyed...

No starter just a fresh smack pack, it took 9 days to hit 1.034 which is a Lil over halfway, today is day 15 and the top has cleared nicely

Original gravity was 1.076 so Id say good progress so far, I did read your post, the lemon and hibiscus is currently staying fresh in the freezer. I measured with a hydrometer Im just midly impatient and heard this yeast was capable of finishing in as little as 2 weeks at around 90. Still being...

Took gravity 2 days ago and it came in around 1.034, definitely needs a little more time. Tasted sweet but good, the tangerine came through nicely just hoping I can avoid overpowering it with the lemon and hibiscus. Planning on adding the hibiscus and lemon soon, keeping temperature around...

I wrote this recipe by hand, I'd like to be able to add my ingredients today but if you dont reccomend using a secondary would it be safe to boil them and add them to the primary for the rest of fermentation?

Would you recommend adding the boiled hibiscus and lemon directly to primary and letting it sit the rest of the 7 days?

I'll be adding the hibiscus as well as the lemon today and transferring to secondary. I plan on sanitizing everything, boiling the lemon and hibiscus together, adding them to the secondary, then pumping the contents of the primary into the secondary, likely with just a bottling pump as I feel...

I brought it back up to 90 and the bubbles got goin again, going to keep her goin

I just recently got into brewing, with my first batch an American Cream Ale, that turned out well, except for the fact I didnt fill the bottles properly and the beer spoiled rather quickly. After that I made a saison, discovering my love for that style of beer. After that a stout, and now...

Recently I started my first all grain BIAB brew, I intended to brew a saison and all went well for the first 9 days, temp stayed around 90-100 and I keep the carboy in a small tote with a heater to maintain temperature. Today I came home from work and found the carboy had dropped to 72 degrees...