Recent content by Marcom1234

great thank you :) BTW Bells just released a barelywine called Saturn..... its quite good.

i really dont know... my real question is can i take it out of fridge and put it in basement .... after being refrigerated

id like to age it a year or more.

Just bought some Bells third coast old ale. bought the sixer cold. i was wondering if i took one out and put it in the basement after being prechilled, if this would effect it in a negative way.

ok i'll accept that :)

i understand the process of the co2 .... and how it carbonates... i just dont know how or why it was not there for over a week then now it appears.

ok cool.... the only other concern we had was should we bottle it with this going on? dont want any bursting bottles

ok ... so i'll take a gravity reading in a little bit... have a few things to do first... i guess im not sure what this excess co2 is? never heard of it or experienced it before...

this is after at least a week to a week and a half of NO activity at all

here are a few pics...

ok... no dry hopping.... stuck fermentation.... i was at 1.043 for about 5 days... give or take a .001 i pitched another batch of yeast and THEN it went down to where the recipe said it should stop. stayed there for two days and racked over to secondary. a week goes by and no activity at...

i did do gravity readings and it seemed to stop where the recipe says it should stop. i then transferred to secondary... and had no bubbles for a week maybe a little more than a week.... ( having a hard time finding time to bottle... ) but now it seems to be bubbling again... not in the airlock...

ok .... hard to explain whats going on here.... brewed a wheat beer recipe and had a little bit of a stuck fermentation... i added another vial of yeast after making a starter. all went fine... FG came into where it should have.... bubbles stopped. Transfered over to secondary ... beer...

i guess my confusion or unsureness is in how much does a few degrees change things... if its 66 instead of 64... is there a noticable difference.... and if so how much? when i research the yeast i find the data to tell me the flavors and all but only gives me a small range for optimal...

must be to newbieish of a question to get an answer lol :)