Recent content by Layla

so this didn't turn out so well?

never mind I got it lol

yeah I'm sure fermentation is done, but if I add some corn sugar and bottle, I won't have exploding bottles?

well what I'm concerned about is getting it ready to bottle. I made 3 1 gallon batches when I did this. the plain ale has no CO2 coming off it. but the raspberry and blueberry ones still have a bit of force behind their airlocks.

At the end of January I made a fruit ale, putting some fruit into what I would call the primary (step after fermentation). I let it sit on the fruit for a week and racked it off. Now its the begining of March and there is still CO2 pushing out the airlock. What am I to do now? OG 1.054...

ugh edited because I can't write

how do you propagate yours?

has anyone washed yeast that started off as a dry packet?

bigjoe, when you measure it against a jar of water is that misleading? doesn't beer weigh more than water?

I checked out Mr. Malty and it says I have to add 17ml (or 17 grams) of my washed yeast for 1 gallon. Now if I were to use a fresh pack of yeast it would weigh 11.5 grams. So I guess what I was asking was does washed yeast measure out to be the same as a fresh pack. And what I see at Mr. Malty...

bigjoe do you measure as you would a packet of new yeast?

I'm trying to make the ultimate fruit ale. I've done lots of reading and have found that it seems most people who do fruit beers feel if you put the fruit in the fermentation that the yeast eats up too much of its essence. I've thought about adding to the secondary and I did do that with some...

so if I've harvested yeast from a 3 gallon batch I will have enough yeast for 1-3 gallons of beer?

yes I'm assuming the fruit sugar changed the FG

Thank you, thank you very much (takes a bow) lol Are you saying to make a starter out of the whole thing, pitch it to my beer? Sorry for the ignorance, I must be tired.