Recent content by kebrugler

Living in cleveland currently, from warren originally. Luckily got a decent amount of craft breweries up here and they just opened a home brew shop around the corner from me.

I'm currently on beer two, and have had 0 bubbles. Large krausen still on it after 11 days. Buckets apparently don't seal that well.

Can anybody help me with this?

I have a fruit beer question as well. I see most people use a tertiary after secondary fermentation to clear there beer up. So would it work to ferment in my ferment bucket, rack to bottle bucket to secondary, then re-rack to 6.5 gallon fermenter to tertiary? I have no other buckets, but figure...

Not sure what the proper glassware for a stout is... How's this work?

Do you guys think using washed wyeast 3068 would work on this brew? I'm looking at making this as my 3rd brew and am making a hefeweizen with the 3068 tomorrow. Do y'all think this would be ok?

Hearing the hiss when I popped the top was awesome. For anyone interested this was the basic Midwest Irish stout. OG was around 1.040-1.042 and FG was around 1.012, so not a very high abv beer, but can definitely taste hints of chocolate and coffee and it's still beer! After the Hefeweizen I...

Is this what a proud Dad feels like? This website has by far been the greatest wealth of information into the beer brewing hobby. This beer has only been carbing for a week and a half, but I couldn't wait any longer. Put in the fridge for 3 days and that was the result. Tasted like a solid...

So if I have a smack pack of Wyeast 3068 for a hefeweizen (which I'm told I should do a starter for a 5 gallon batch with an OG of 1.049-1.053) I can skip directly to the second step of this video? So how much DME and Water would I need to boil to be at step two? Also, how far ahead of time...

I just brewed this kit. No airlock activity other than a few hours after I swirled it on the 3rd day. Sure enough it still fermented and FG was also 1.012. The kit says FG should be between 1.010-1.012 so it didn't really finish high but pretty much on target.

Thanks. I'm fairly sure it's done fermenting, but not sure if I can try to force it lower by warming n swirling. Otherwise I'll bottle n still be pumped I created beer!

So I've been traveling and after 3.5 weeks I tested the beers gravity. My OG was between 1.040 and 1.042 and FG was 1.012ish (pic below). My question is, should I try to raise temperature n gently swish the fermenter around to see if it will drop anymore or is it pretty much good to go? Extract...

So this morning there still was no activity, so I swirled the fermenter w/ airlock in place, like I'd read on here, and it started releasing the C02 build up that that settled in. Howver it is still bubbling now, 4.5 hours later, is this a good sign that the yeast are doinmg something? I don't...

Great thanks. It was an Irish stout style btw, and I meant mid 60's in my post before. It's been a little over 24 hours, so hopefully there is some action by tomorrow (even though I know airlock activity doesn't mean much, but I wanna see some bubbling!)

From looking around online, it says this yeast's range is from 57-77. It's currently sitting at 60ish and slowly creeping up. Would going under the 57 kill the yeast or just cause them to go into suspension? And warming up to mid 69's would wake them back up?