Recent content by Pachyderm

Thanks. I am the world most insecure homebrewer.

I followed an Irish stout recipe perfect last night, temps were dead on. The only thing I changed was that I switched from wyeast to White Labs (?) yeast. I pitched it at around 12:00 a.m. woke up and no burbing this morning. This is the second time this happened (although, last time, it never...

I'm thinking about brewing something along these lines, any advice or suggestions on a recipe I should use? I was thinking of just picking up a nice stout recipe and then adding crushed strawberries and chocolate during the boil...

Okay, the lid is definitely on secure, it's still not burbing, but there is a huge foamy head of krausen on top. Any thoughts...it's been 72 hours now, and I'm a little nervous.

There is some Krausen, so when I get home I'll do the other stuff and post. Thanks again.

It's in a bucket, and it certainly seems sealed, but of course I could be wrong. I racked it into the bucket late on monday night. It's funny how much more difficult this batch is compared to my first. Yeesh... EDIT: Krausen?

It's still not burbing. I have a backup packet of yeast, should I drop that in there?

You guys are great, thanks for all the help!:mug:

Exactly right! Well, it's good to hear that everything should be okay. The yeast I used was Wyeast 1056 American Ale yeast. it was liquid. The last beer I made was an English porter, and it start burbing right away, so when I saw that there was no activity this morning, I panicked.

This had about 7 1/4 lbs of malt extract, I'm at work right now and I don't have the exact recipe with me. It was four different types of grain. Again, I don't recall which kinds. I didn't add the malt until I started the boil sequence.

Forgive my ignorance, but I'm not sure what a grain bill is. (I'm only on my second batch!)

Okay, to clarify. I was making a five gallon batch of IPA. My recipe says to steep the grain for 45 minutes in 160 Degree water. I had a floating thermometer in the pot of water, But I was concerned that since it was so shallow, the thermometer would just be reading the bottom of the pot which...

I don't have an exact temp. It was maybe five minutes away from boiling, only later when I heated up water to sparge the grain did I realize how much hoter the first three quarts was. I totaly blew this batch. It's not burbing at all. What a dope I am. :mad:

The mash water was too hot.