I have read and seen examples of just dumping a pack of dry yeast into your cooled wort...and examples of hydrating the dry yeast...BUT is 1 package of dry yeast enough?...would the beer benefit from 2 packages?
the beerh makes me think that the yeast is not done yet?...but absolutely zero sediment ...sounds like at least another week maybe more...it has been aging at around 68 degrees...I was hoping taht a cream ale would finish a little quicker...
tried one over the weekend...nice taste... a little under carbed...but there is no yeast sediment on the bottom of the bottle???? yeast still working, beer too young?
My first batch is about ready I think...Cream Ale kit...11 days Primary, 14 days secondary and 12 days bottle...put 3 bottles in fridge last night and tonight I start tasting...looked at the bootles and not much setiment on bottom....are they ready?...
I ahve 2 brews under my belt...both from kits...planning my 3rd and wanted to make something that has a nice creamy, full bodied tecture of Guiness but not the roasty bit it has...what adjusncts can/should I add to a recipe to get that? any suggestions?
I find this forum to be VERY informative so, thanks for all the help....lots of posts about all different kinds of yeast...what is the concensus on Dry Yeast?
thanks...not at the creating my own recipes just yet...only 2 batched under my belt...just trying to figure out from a recipe provided with a kit, if the beer will be hoppy or milder...thanks
is there are "general" bitterness range for different styles of beer?...I know it is mainly personal preference, as a home brewer you can tweek recipes to your own taste... but I prefer lower hop bitterness beers and as a nube I'm trying to gauge what range of hop bitterness is my favorite...Sam...
thanks...good advise...I have read that general rule and was hoping that I could shave a few days off...I guess I need to get zen and just let it happen..once the 1st batch is ready, and I ahve something to sample, maybe I won't be so antsy for the 2nd, 3rd etc...