Recent content by ncoutroulis

Yeah, I know, bad idea, but anyway... My brown ale has been in the carboy (primary) since last March. Doesn't look infected from what i can see. Is it worth the time/effort of bottling it? or is there a way to find out if its decent? (taste it, i know, right?) thanks

It's very hard to control the temperature in my house. I've kept the fermentation in the 70 range. Are you saying it should be lower? Fermentation went crazy when it was around 70-72 Thanks

It's very hard to control the temperature in my house. I've kept the fermentation in the 70 range. Are you saying it should be lower? Fermentation went crazy when it was around 70-72 Thanks

Thanks! Seems it's slowed down to a stop now. No activity on the blow off tube. Perhaps I should switch back to the airlock? How long should I wait ? Thanks

thanks guys it seems the temp is around 74 or so. i took the blanket off the carboy ( was there to keep light out) and wrapped a small, wet towel on the carboy instead.

This is brew number 3, so still very new to it all. It's been 72 hours now, on this Belgian Dubbel. First 2 days not much activity at all, and now its going crazy! so much so that i had to switch to a blow off tube. there is virtually no breaks in the gurgling at al, just constant "belches"...

Update Yesterday the yeast kicked in and now it's full on! So much so that I had to change to a blowoff tube!! Hope this is normal fermentation activity, cause it's going crazy!

Thanks. These yeast are going crazy now! Sounds like a scuba diver. Hope this is normal as this is only my third brew. Also hope I don't lose too much beer through this blow off tube! Thanks!

after 2 1/2 days, fermentation kicked in— BIG time! So much so that i had to take the air lock off, and use a blow off tube—which I've never used before. Im using an empty Poland Spring Water jug. so, couple questions... first, did i risk infection? (tough to say I'm sure) and next...

Thanks. Curious how this under pitching could effect the taste. First two brews were a bit bitter and not in the good IPA kind of way.

Thanks So how should I have started this yeast? The other 2 brews took about 72 hours to start. Both were smack packs without starters. My house is old and difficult to keep a consistent temperature. I've moved the carboy to an area I think will be slightly warmer in hopes that may help...

Just pitched from the vial. Bad move? If so, what should I have done? That's what the instructions said to do Thanks

This is my third batch and it seems to be a pattern that fermentation doesn't start when it's "supposed" to. Using a liquid White Labs Belgian yeast. Brewing a Belgian Dubbel brew. Pitched it around 70 degrees in 5 gallon carboy. Temp in room is between 66-70 but difficult I say since...

I had something very similar when i brewed an English brown ale. All that stuff ended up on top eventually, and was pretty messy. Let us know how it turns out. hopefully it's tasty. good luck

thanks for the replies, to be on the "safe side", would it be best to use Poland Spring water for the next brew? thanks