Last question
If Omahawk is right, and the yeast is shocked, any suggestions on how to fix this problem? Should I pitch a packet of dry? Or something else?
Thanks fellas
I looked inside and did see a thick layer of krausen and bubbles, but no airlock activity. I did pitch the yeast at around 72. I assume that it dropped over the next few hours. Hopefully the krausen and bubbles means that it is fermenting slowly at the lower temp. I would be okay with the...
Hello gents
I have a question about the Wyeast German Ale yeast 1007 and its fermentation.
I brewed on Sunday Oct 6, 13. I pitched this yeast at 73 degrees. I placed the bucket into my fermentation chamber and set temp controller at 60. I used a blow off tube initially. After 24 hours I...
Does anyone have any idea what these white things are that sitting sitting at the bottom of my glass? I have never had a batch that has given this result. I have poured several glasses thinking it would get rid of it, and have even allowed it to sit in the keg for 4 days to settle. I am...
Hey guys, I wanted to ask you guys for your opinions on my attempt at an all grain Vienna Ale recipe, and ask you if you could suggest a yeast strain to use.
8 lbs Vienna Malt
1 lbs, 8oz Caramel/Crystal Malt 60 L
1 oz Tettnang. 60 min
1 oz Hallertauer 30 min
1 oz Hallertauer 5 min
1 oz...
I intend to go all grain because of cost. My reasoning is that it's more cost effective to make mistake, and because I enjoy the creative process, time is not a factor. My first four extract brews were perfect and exceeded my expectations as far as flavor. Most times I waited for a MINIMUM of...
Now that you mention it...I forgot to do that...busy day, was in a hurry...maybe that was the problem! Oh well, first four extract batches came out perfect, I guess I had to expect a casualty sooner or later...I'm going all grain next, at least then a bad batch will be less expensive! Thanks dude