Recent content by kcross13

Added yeast nutriunt left a week same gravity ready. Then added some Nottingham Yeast (recommended from brew shop) It dropped two points, maybe around 1.046. I had made a huge started at full tilt when I added, showed tones of activity. Thinking about giving it one more week and then...

Roused the yeast some, left a week, to no effect.

I used canadian/belgian yeast from wyeast. Giving it another week, if I see no gravity change I am going to get some champagne yeast to finish it off.

Got my self a huge extract barley wine. starting gravity 1.120. After a month took gravity reading 1.048. hoping it will dry out at least one more point. Is this possible after a month? Never seen it go so long but never brewed something so big. Temperature of brew has been kept between 65-70.

dumbed batch. too man bombs. thinking I bottled too early.

At least a month, This one was three weeks primary then transferred to secondary for one week. Gravity had held steady. It is weird that it always happens to stouts and porters. I fixed the issue with other beers. Patients was the answer. If one had not exploded I wouldn't even think about...

I seem to keep having issues with stouts and porters, especially of being over carbed, or the co2 not absorbing enough. I start testing at two weeks, had a few explode, and then refrigerated some for two weeks for a total of five weeks, and still, open it and it all comes foaming out. Am I...

Good taste, bottled today. Think that it was just fermentation re starting and not infection

I see some other companies have Citra in. Their shipping rates suck for me. Any chance you guys are going to get some soon

I usually get a little refermentation when I transfer to secondary. Rousing the yeast a little in the transfer I guess, as well as off gassing. If it doesn't taste nor look nasty, I bet it isn't.

If you are worried about too many oak tannins there is also barrel Kleen to leach some of them out. This is the link I used when I go my new barrel. http://www.beer-wine.com/node/1855 I would also get an airlock for the size of the bung. I locked mine up air tight after replacing some of the...

I use citric acid and metsulfite solution to keep barrel moist. Mine was an unused barrel.

Seems to have stopped fermenting. I am going to wait a day or two, then take gravity reading and see if it can be bottled. I think I need a fermentor airlock for the barrel to it will release and excess gas next time. Still tastes good =, though

If I had one I would. Plus very warm climate, hard enough to keep temps down, no room for wooden barrel to cool to more drinkable temps.

Decided that it was from the homebrew I used for top off of angels share. It was refermentation. Gravity had dropped again. I syphoned into a secondary to let off gas and finish fermentation before bottling. Hope it works. Taste is good. First experiment. Next time screw the top off.