Recent content by Bigloveystyle

Okay. I will begin rehydrating my yeast-lesson learned, but more importantly what is my next move?

Still stalled at 1.037. Time to pitch more yeast? Why would it stall? I used two packages of yeast, thought it would certainly be enough

It's a carpeted floor so it would pretty close to the same as the air temperature. It bubbled hard but did not have much of a foam cap. I'll check it in a few days to see if the gravity has changed. I appreciate the help!

I brewed a big stout on 9/24 that had an OG of 1.098. I used two packages of Safale US-04. My LHBS guy told me that I did not need to rehydrate the yeast because it was fairly fresh. I expect it to finish around 1.020 and I checked the gravity last night and it was 1.037. So I shook the hell out...

I usually use 1056 or US-05. We have a well so I'm leaning more towards the water issue. I have not tested the ph of the water or anything. I might try using bottled water to see if I get a different result. I'm brewing tomorrow.

It feels like its over carbonated when it hits your tongue but the beers do not have excessive head. It might be a yeast problem...I have brewed IPA's, Porters, Stouts, RyePA's, Belgians and Raspberry Ales and they all seem to have that same mouthfeel/flavor. I have always leaned towards a yeast...

How do I make my brew smoother? Every batch seems to have some bite. I use Palmer's How to Brew carbonation table to ensure the accurate amount of priming sugar is added. Any secret tips to make my brew a little smoother??? I appreciate any help

I don't have it with me right now but off the top of my head... 6 lbs Munich LME 5 lbs Dark DME 12 oz Black Malt 12 oz Roasted Barley 10 oz Chocolate 1.5 oz Chinook 60min 1.5 oz Chinook 30min 1 oz Chinook 5min 2 packs of US-05

PS The OG was 1.103, my expected FG is 1.028 and when I racked it the gravity was 1.032. I figure two points in the secondary and two more points in the bottle should put me right where I want to be when the bottle hits my lips. Expected ABV=10.3%

I brewed a beer a couple Saturdays ago that I fashioned to taste like the Yeti Imperial Stout from Great Divide. It is looking, smelling and tasting good so far. I racked it yesterday into secondary and I don't know how long I should leave it in there for. Any suggestions? I was planning on 3...

Thanks goldiggie, I will start eliminating variables starting with the thermometer and getting more familiar with it. Then I'll check my priming sugar amount but I have been using a digital food scale lately and I think that's usually within .5grams of what I want to use. Thanks for all the tips!

I use a secondary and I always use my hydrometer to figure out when to rack. It's usually about 7-10 days in primary and then about 3 weeks in secondary. I have a fermometer but don't really understand how that is supposed to tell me what temp the brew is at since there is no actual thermometer...

I just use the one smack pack of Wyeast. I have been concerned about my fermentation temps because I don't have much control and it's terribly hot here in Minnesota during the summer. The AC keeps my downstairs at or around 70 and I know fermentation is generally occurring a few degrees warmer...

I have noticed the yeast flavor coming through in my beer at the point of the beer being over carbed. I don't have enough fridge space to put all the beer I make in there so they sit out for too long sometimes and get a little over-carbonated. But anyways, the hop flavor weakens and the yeast...

If you want to stock up on craft brews and don't want to cross the Cheddar Curtain(WI), Zipp's in Minneapolis has a lot of hard to get beer that even Cassanova's can't get. But Cassanova's does do growler fills and has a great selection and the staff knows a ton about beer