Recent content by banderberg

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I just sampled my first bottle.. but it has only been in the bottle for one week. Well, there is zero carbonation and the taste of the alcohol is noticeable. It's super hopped up.. I will wait a few more weeks to see if carbonation builds up but I am guessing the yeast are all dead.

I brewed this recipe and I am getting no carbonation at all. I think all the yeast have died because the alcohol content is so high. Also this is some DARK beer for an IPA. I cannot see through my glass! Also the taste of alcohol is noticeable.

No this fermented in my temperature controlled chest freezer at 68 degrees.

I am not sure what that means. The yeast will die off at a certain alcohol level I know but I am right about that level from what I read on the chart at the brew supply shop for that strain. I also used two packets in a starter on a stir plate, stepped up twice before pitching. So.. who knows?

I was going to use my refractometer to measure the current gravity but I read something about the alcohol screwing up the readings.

It was in primary for 4.5 weeks and I used Wyeast 1056 American Ale.

I went to siphon my first all grain brew, an imperial IPA, to secondary tonight. Now, when I first put this beer in a month ago it had a SG of 1.091 as measured by refractometer. Tonight I measured and the current gravity is 1.004 according to my hydrometer. That puts my Imperial IPA around...

So I am doing my first all grain brew and wound up with too much wort after my 60 minute boil so I'm doing another 60 minutes. I realize this will impart more of the hop profile to the beer beyond what the recipe intended.. what else? Is my beer going to be awful? This is the recipe I...

Just to be safe I decanted a second time, added another 1056 smack pack and then added FOUR cups of fresh wort and put it back on my stir plate. I think that should give me enough yeast for my big beer.

Thanks! That calculator says if I step up my 2l starter I will get 533 billion cells. That should be plenty for my beer right?

BeerSmith says my beer needs 400 billion yeast cells. If I tell it I have a 2L starter, stir plate and the package date of my yeast it says I will get just under 444 billion cells. Is BeerSmith wrong or am I doing something wrong.

I'm confused about the limitations of doing this in a 2L flask. I started out with 1 smackpack of 1056 into 2 cups of water, 1/2 cup DME, set on a stir plate for 2 days. Then I chilled for a day, decanted the wort and added 2 more cups of fresh wort and put it back on the stir plate...

Last night enjoyed a bottle of Founders KBS. Tonight, enjoying a bottle of Founders Centennial IPA.