Recent content by Bartolo

I brewed an Imperial Stout. Fermented at 67 degrees according to the recipe. Fermentation has completed. Now the recipe instructions call for maturing for 6 months. I have not bottled it yet. It's still in a carboy. I've had the carboy in my garage since fermentation complete. My garage temp...

Should I bring the carboy back inside to get it to a temp around 65 degrees? That should take the yeast out of dormancy, right?

I brewed an Imperial Stout. Fermented at 67 degrees according to the recipe. Fermentation has completed. Now the recipe instructions call for maturing for 6 months. What temp should I store it at while it matures? I have the carboy in my garage, which has been and will remain around 55...

I'm brewing a Scotch Ale. Should I use the typical 5oz of priming sugar per 5 gallons of beer?

It's been 6 days for the Amber. The FG of the Amber is supposed to reach 1.12. It's at 1.020. It's been 14 days for the Porter, which is supposed to reach 1.015. It's at 1.020. They've both been fermenting at approx 65 degrees the whole time.

I've done two brews lately. One is a Porter and one is an Amber. The Porter was done with a liquid Ale Yeast, and I did a starter. The Amber was done from a kit and I used the dried yeast (after I rehydrated it). With both of these beers I cant get the final gravity down to where the recipes...