steeped at 160 for 20 min
used 60 min boil
summit pellets for 60 min
1oz amarillo for 25 min
used 2 gallons of water in boil
then once it cooled down added the rest of the water
i also dry hopped 1 oz of amarillo
i used
Priming Sugar - 5 oz bag 1 oz
Wyeast Labs American Ale - 1056 1 ea
Amarillo Pellets - Aroma/Flavor Hop 8.2% AA 2 oz
Summit Pellets - Mainly Bittering Hop 18.5% AA 1 oz
Rice Syrup Solids - 1 lb bag...
this is my 3rd extract brew and i was wondering why extract falls on its face? it doesn't seam to have the grain flavor like i feel it should. is that cause you have to dilute it with water?
really even though its bubbling the air lock again after 2 week of not ? i hope you guys are right. once i bottle it how will i know if its infected or not?
i think i may have an infection in my beer. lets see what you guys think i racked my beer into my secondary and when i did i put some un boiled dme in it not thinking and i put some hop pellets in to dry hop it. well then i got the normal krauzen(spelling?) and fermentation bubbles and then...
yeah it seamed like a good idea so the yeast would make c02 and it would fill the head space. what could happen wrong guys? yes i have a 3 piece airlock and bung on the glass carboy.let me know what u guys think
what im asking here is i was at a brewery and they said when the beer is almost fermented out they close off the blow off tubing and let the beer carb itself in the fermenter. could you do this in a carboy maybe by puting it in the 2nd and putting a solid bung on it?or would it blow to pieces?
ok so i ll wait longer on this i just like to see the progress at 2 weeks and expected more but i used a priming calculator and it said 4 oz was gonna be i think 2.2 on the carb scale
so after two weeks of bottle conditioning my og 1.085 belgian specialty ale has no carb to it. its a 5 gall batchand i put in 4 oz of corn sugar well actually 3/4 cup but its all the same. should i wait longer or should i open all bottles and put in carb tabs?
please help
you dont need to add any new yeast you add the yeast in the primary
then you add sugar to the bottling bucket just before bottling so that it gives the suspended yeast something to eat so your beer can carb up