Recent content by josers

Better pics

no it's been in this secondary since june.

Bad picture but has the white characteristics of brett. I have search around for other pictures of brett and pretty confident that's what I have here. [/URL] Uploaded with ImageShack.us[/IMG]

Yeah finally got a little what looks like "brett" on the top of my vanilla smoked porter. I will probably dumping it. Some questions about dumping the batch, should I use the siphon or just pour it straight from carboy down the sink. Discard air lock? Also to clean the carboy after should I...

I had an imperial stout with similiar OG that stalled around 1.030.. which is a little on the high side but i tried one the other day, and IT WAS GOOD! It was alittle sweet for me (at bottling), but turned out well after being in the bottle for 3 weeks.

Bummer... yeah the OG was 1.086 a NB kit. well if they don't blow up on me I guess mixing will be the best bet.. thanks!

So I brewed this Imperial stout and it didn't really ferment well. only got down to 1.030 after repiching (should have used champagne yeast) So i was just tired of dealing with it so i went ahead and just bottled it. It tasted fine just alittle sweet. So can i expect the sweet taste...

Is that a typical FG for an imperial stout?

Thanks, what was i thinking, forgot rule one, RDWHAHB

So I made a starter with the yeast and after i pitched it was active for one day after then stopped. Since this is a 1086 stout I don't think it fermented out that quick. I did notice that for the one day is was fermenting that it wasn't as active as other brews. It wasn't "churning up" fast...

yeah giving it a good shake often... should I be concerned that since i didn't wash it well there was a lot of trub in there?

Ok what i did was dumped the cake (with water) into a jar and let it settle (for about a week). I was going to wash it a couple more times, but didn't get around to it. So last night I made a starter with that "good layer" of yeast. Any recommendations before I pitch on sunday? Thanks

I kind of did the same, but instead of a little in a vial, I just dumped in all into a big jar. So now it seperated into three layers, should I continue to wash it or just make a starter with the good layer of yeast? I will brew about a week and a half after the initial wash.

Also glad I saw this thread, I wondered why my reading was always off. Hey Mike just bottled my HM Trippel IPA a week ago. I ended up dryhopping because wasn't as hoppy as i wanted. this is what happen after acouple days https://www.homebrewtalk.com/f163/top-carboy-hop-caked-188107/

Northern brewer is my favorite!