Recent content by cdmackintosh

After having my dubbel in primary for 1 month, and FG was at a constant 1026, I decided to keg it a month ago. It had a sour taste, but I hoped it would improve over time. When kegging it I added some dry yeast to see if I could get the FG down. And it has really been fermenting like crazy, as I...

Yes it's on the surface. It doesn't cover the entire surface - only a white foam around the edge. I might check one after a week, to see if it is over carbed - then i might easy the cap off em all and re cap them after 2 weeks. Does that sound plausible?

I have what looks like kreusen in every bottle of my entire batch of IPA bottled yesterday. I hope it doesn't mean the bottles are potential bombs - the FG was constant at 1020 for 2 weeks (quite high I know - OG was 1060), and I prímed with sugar - so kreusen shouldn't really be forming unless...

The bleach was serously diluted - when I woke up this morning the action was there, and kreusen had blown the airlock off. It must have been due to lag time caused by a relatively small amount of yeast I guess.

48 hours ago I poured 7 gallons of IPA OG 1060 into my fermenting bucket - nothing has happened and gravity has not fallen. All my temperatures were OK, so I´m riddled on this one. Can my chlorine sanitizer residue in my bucket kill the yeast - think maybe I forgot to rinse it after sanitizing...