Recent content by boyleia1

Update: on 4/7/11 i transferred to secondary with a gravity of 1.040. I intended to let it sit of 3-4 weeks but honestly forgot about it till today. I checked my gravity and i am at 1.010. I guess it just needed a really really long time to work through all the sugar.

What do you mean by "dont need the fermenter"? I have glass carboy's. it should be possible to clean it out right? If i can clean it up i might try this :D but if not i am starting over.. I know wild yeast will contaminate a brewery but will it ruin a carboy?

Temperature in my Apartment was at 70 all week and it appeared to be fermenting slowly last week. Fermentation has now basically stopped (no bubbles from airlock) I took the gravity last night and it was at 1.040. I guess it helped but i am still so high that i consider the dry yeast a...

pitched some dry yeast tonight after work. air lock blew a bubble about 35min after adding yeast. There is hope! we will see what happens. Hopefully it does not fizzle out after 48 hours like it has the past 2 pitches. I will update in a couple days! Thanks again to everyone who gave advise...

What would you recommend? Pitching in dry yeast or trying another yeast starter (done right this time)? If i did another yeast starter could i use the yeast "gunk" from the bottom of my carboy?

jfowler1 Thanks for the advise. it really helps that you explained everything a bit rather then just saying "you did this wrong" I appreciate that and am always happy to learn from my mistakes. (so long as i know what they are). barrooze - Thanks for the video. That would have been great...

Grain bill: 15lb Pale 2-row 1lb Crystal L60 1lb Bisket malt 1lb Crystal L20 1lb Durst Smoked Malt 1/2 lb Black patent malt Process: boil water. add grain. hold mash @158 degrees for 110min Sperge 5gal of wort out of mash with 160-180 degree water. Boil 60min. add hops with 45min, 20min, and...

I mistakenly forgot to take the gravity of my starter, I think your estimate is on the high end but still within reason... this is what i got: 4 cups water = 1/4 gal. i used 9.5oz of DME (bought 1lb and have 6.5oz remaining.) 9.5 oz = about 0.6lb (0.594) According to the brew masters...

This may be true :(

I will post it up this evening when i get home from work. There was 15lb of 2-row pale and 5 different "specialty" (but maybe not) malts i will list them when i get home as i dont remember all of them off the top of my head.

it was all grain 4.5 lb of which were specialty malts.

did you ever figgure it out? or were you left with a scraped beer? Anyone else have any experience with this sort of situation?

That is why i am so confused. none of it makes sense. and my yeast starter failed.

just tested the hydrometer in distilled water @ 66 degrees. reads 1.000.

Triple scale hydrometer.