Recent content by carluchi

Agreed, wait it out. Two weeks is nothing as far as fermentation time. I also would not mess with any additional yeast or dilution. There is too much risk of making things worse. I would just follow normal bottling process (including priming sugar) when the gravity as not changed on at least...

I think you will be fine (I have done it before). The fact that it has thawed shouldn't be an issue. Just note that even frozen fruit could still have some bacteria on it and there is a possibility that off flavors could develop but its a very small risk.

While I agree a water report is best, I usually go by the rule of 'if your water tastes good, it should make good beer'. Of course this implies you have removed chlorine / chloramine and do not taste any iron. I would brew a few with your water to see how it comes out before springing for a test.

You should be fine with the tube.

If your bottles were sealed tight, the beer would not have 'shrunk' or evaporated that much. Nothing looks like an infection to me. Just looks like sediment floating around, but as noted above, I would be concerned about O2 or mold. Easiest way to tell, open one up and taste it. If it tastes...

Completely fine. I dry hop in the keg and they stay in there until the beer is gone so no worries over a few extra days. ETA, dry hopping is for aroma, not flavor so your profile will be fine.

I used to use corn sugar but then switched to plain ole table sugar. Works the same and a fraction of the cost. You need to use less than corn sugar so as stated above, make sure you calculate the correct amounts. I have used the priming calculator tool from the brewers friend site (I'm not...

Sounds like its just some CO2 coming out of solution which is normal. Take a reading and if its stable (hasn't moved in a few days), I would carry on and not worry about it.

I'm not following what that would actually do (?) If you are asking if a sip of an alkaline water before the beer would make a difference, I'm not sure. The perceived bitterness is a result of the hop acids dissolved in the liquid (beer) and if that liquid has a higher alkaline content, the...

I'm not sure there would be any chlorine / chloramine left in the water after its ran through the RO filter. That is usually its main thing to trap / remove. Does your water smell like chlorine after its filtered? If not and it tastes fine, then brew on. You can get into the weeds about salts...

I think it will be fine. Looks like you still have a krausen so they are still working. I would just leave it alone ...

1.023 is still pretty high. There are many reasons for a stuck fermentation (this sounds like one), the first thing I would check is the temp of the wort. Assuming ale and not something like a saison yeast, the temp should be in the 68F range. If its not, move it to a warmer area. If the...

Note sure about production date but I'm sure the yeast is fine. I would rehydrate and go with 1 packet with an OG of 1.056 (assuming 5 gal batch)

I would get the temp down. Its optimum temp should be between 66 and 75 so you are pushing it. You might end up with some big clove flavors (which is normal for Belgians) but I wouldn't let this thing climb anymore than it is.

+1 Sounds like you might be drinking it young so its still producing CO2. Either way, drink up before your luck runs out .. :D