Recent content by heidi.rose

Hey all! About a week ago I brewed a saison with sage, lemon zest, and Wyeast 3711. It tore through and has been holding at 1.002 for about two days now, with occasional activity in the airlock if you look at it for long enough and everything looks normal. However, it is giving off a strong tart...

The picture of the krausen was from the 3rd day of fermenting just to show how small it was - hasn’t been any krausen in like ten days. Definitely gonna give it another week though.

Thanks so much to you and everyone for all your help! Do you recommend giving it a swirl with a sanitized spoon or even adding in a tiny bit of sugar to kick it into gear again, if a swirl of the fermenter doesn’t do anything?

Nope, that was just a picture of the highest krausen it got, about two days after pitching the yeast. Just a very small thin ring, even though it was bubbling vigorously. Part of the weird yeast behavior I was mentioning.

Gotcha. Makes sense. I’m gathering that the slightly strange yeast behavior is not much to worry about which is great. Thanks everyone!

Grain bill: 6.5 lb mild ale 1 lb Carared .5 Crystal 120 .5 special b .5 chocolate I had planned to mash at 154 for an hour, but as I mentioned I was accidentally at 160 for about 15/20 minutes :/. It was steady at 154 for the rest of the time.

This is my sixth beer, just had been doing extract brewing until now. I’m using a hydrometer to do my gravity readings.

Hey everyone! I’m having an issue with my recent Mild batch and am unsure whether it is a stuck fermentation and unsafe to bottle, a result of bad yeast, or just full of unfermentables due to a brewing error on my part. After almost two weeks in the fermenter I’ve had a steady reading of 1.021...