Recent content by Seracer

No, temp is about 75F for the area I bottle condition in. I just bottled a California Common and out of curiosity opened up one last night after only 3 days. It had nice carbonation already, but of course I always let everything set for at least a week. The initial pour on the stout is great...

Good info. The bottles are all washed with hot water and a bottle brush, no soap, then soaked in starsan for a few minutes prior to filling. The beer has been in the bottles for a month now, and previous batches for several months with no change in the head retention. Head is thick and foamy...

Hi everyone, I have an all grain stout recipe that I am having trouble with head retention on. I used the same yeast cake (London Ale 1028) on a porter right afterwords and had no issue with that beer. Infusion mashed at 155F, batch sparged at 180F, 5 gallon batch: 6 row barley malt...

Well, I live in a small town about 2000 feet higher than other towns nearby, inside a large bend in the Columbia River. So, Big Bend Brewing seems appropriate and catchy. And my tag line is "Come on up and get Bent."

Well, I had no bottle bombs with my two test bottles. I opened one up Saturday (12-03-10) and found a decent carbonation and a very intense flavored, deep black stout. I elected to bottle the batch that day. The batch ended up being less volume than I usually have (closer to 4.5 gallons) and...

Just thought I would post a follow up to my fermentation issues. I made a last ditch effort to finish the batch and try and get down to something lower than 1.030. I started a batch of Irish Yeast (washed and saved from a previous batch, 3 cups of light wort, foamed up nicely after 24 hours)...

That is exactly one train of my thoughts. If this is so, I am fine with that. The beer tastes good and the ABV will be at about 3.4%. My concern would be bottle bombs.

An update on this batch, continuing my brewlog from previous posting: On 11-6, after 3 days of seeing no activity, I stir the yeast with a sanitized plastic rod in an attempt to rouse it. I test the gravity on 11-8 and it is at 1.030. This batch has now been on top of a yeast cake for...

I appreciate the comments! Yeah, I used that London yeast rather than an irish due to my local homebrew supplier being out of irish at the time I brewed. I turned around a week later and brewed the amber using irish yeast this time, and the stout is now on the irish yeast cake. It may not be...

Hi everyone, first time post. I am a newbie (batch number 6 bottled yesterday) and am having problems with one of my batches. Or maybe not problems, maybe I am just impatient? From the looks of some of the other "stuck fermentation" posts, it may be the latter. Anyway, I have a batch of...