Recent content by kommi1974

Hey all, Brewing a holiday red ale and using Safale S-04. First day fermenting it went bonkers and even in my 68f room, it hit low 70's for may be a day, or less. The rest of the time I've been leaving windows open, fan and covering the carboy with wet towels and that has kept the temps...

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Anyone??

Hello, I'm brewing a Gingerbread Brown Christmas Spiced Ale Special from AIH. The recipe calls for the addition of the spice packet to be added to the secondary and then racking the beer on top to let sit for a week. My beer has been in my 5 gallon carboy (5 gallon batch) and has hit...

UPDATE: Late last night I started seeing yeast rafts and krausen starting to form around the edges. Woke up to this: Thank God I didn't take that bet.:mug:

I will and I hear ya. I do want to ask though, if all that yeast has flocked this quick, how in the heck is it still going to ferment? Do yeast lay dormant on the bottom waiting to go to town? Anyways, thanks for the reply. I'll come back in 24 hours and report what's going on.

There was no lactose in this batch that I'm confused by. I was just pointing out another batch that had it.

Ya, but did you have no signs of ANY krausen? That yeast was alive and kicking. That smack pack was swollen thick and I know those yeast were ready to explode. Never had any issues using Wyeast before. Who knows. I'll take a reading after a week and see what's going on. It's just that...

It is just weird. That surface is clean. No ring, no bubbles, no yeast rafts. There is obviously Co2. This beer isn't really high in ABV, almost a session beer really. It is supposed to be 4.7%. Being as I forgot to check the OG, I can only go by the FG to gauge it. I have another brew...

Hey all, I'm relatively new to brewing, having done about 6 batches so far. My latest batch is a Gingerbread Brown Christmas Spiced Ale using Wyeast 1728 Scottish Ale Yeast. Ordered it from AIH. So I brewed last night and pitched the yeast at around 11pm. Smack pack was nice and...

I was going to ask if anyone here would even attempt to add more priming sugar (I do have some carb drops) since it's only been two days? As I mentioned earlier, I'm probably just leaving it be, but wanted to hear if anyone thinks it would even be worth the while....

I am going too. All I know is the carb level I did it at is great for my robust porter, so I'm not going to complain. Next time I won't make the same "error." I know what I did, I followed the Robust Porter recommended priming sugar for some reason even after looking at the recommended amount...

Interesting. I went back to the calculator and when adjusting the amount to 8.5 Tbsp or so, I would have the Co2 volume at around 2.4 for about I'm guessing around 4.5 gallons considering 2 hydrometer samples and beer I left behind when racking to the bottling bucket. Should I just not worry...

Hey all, I just bottled a 5 gallon batch of an AIH Perfekt Weizenbock. Using the calculator on Screwy Brewer, it calls for C02 volumes to be 3.71 to 4.74 for a German style Weizenbock. I didn't put anywhere near that amount. I must have been looking at a different style by accident and I...

Hey all, Brewing my first wheat bear (Perfekt Weizenbock) from AIH. After brewing the 5 gallon batch and pitching I set the fermenter in 68 degree room. 15 hours in or so the airlock was going bat **** crazy and bubbling like mad. This kept up for 12-18 hours by my best guestimate and then...