Recent content by taylorjohn11892

Pale malt, white wheat, flaked wheat, table sugar, US-05. Fermentation temp averaged around 69 F. I may be just over sensitive, I will report back after it's carbonated.

I have 2.75 gallons going into the fermenter for a final volume of 2.5 gallons in the keg. I have brewed two batches on this new little system I have and both times my wort has just tasted kinda "off". Both batches have been around 1.050-1.060 gravity and I have pitched 5 gallon yeast packs in...

Yes! I am doing 2.5 gallon batches and I pitched the whole packet of yeast (for 5 gallons) at 74 F. Next time I'll try and look at the yeast pitch calculators although I don't have any experience with them.

Thank you all for your inputs. To answer some questions, the beer was a kviek IPA and Ive had some friends use this yeast and the fermentation smells did not come out nearly as bad as this. I tried a simpler yeast (US05) that I am familiar with and made a simple beer to test my fermenter...

I don't know if I had a contamination or not, I'm still trying to figure that out. If I did, would my bucket fermenter still be able to be used? It has only been used once and the first time I used it my beer reeked of sulphur and tasted terrible after fermentation. There are no scratches on the...

Do you recommend using starters even with a yeast pack meant for 5 gallons for 2.5 gallon batches?

Sorry let me correct myself. Not "rotten eggs", just eggs - like sulfur. I'm about to start putting a space heater on it and give it a good stir. Hopefully that will make something happen. I appreciate the input. Maybe get some yeast nutrient from my LHBS.

I've brewed a 2.5 gallon 1.061 OG NEIPA wort and pitched the Omega yeast packet straight in to the fermenter with no yeast starter. 2 days later there is little to no activity and I opened my fermenter and there is no krausen, but there are CO2 bubbles. It also reeks of rotten eggs. It is...

What kind of aroma will I get in about 3-4 days keg hopping? I am trying to fast track a pale ale of mine so I had to dry hop while I am carbonating.

Does honey prolong the fermentation when adding to the fermenter? If so, how long? Does it need to age like mead?

What kind of yeast did you use?

Nice! Looks great! Did you add honey straight into the fermenter? I've read mixed opinions on whether you have to pasteurize or not. What was you FG with that beer?

I am attempting a double NEIPA this weekend and am using honey to dry it out purposely. I believe the water profile and grain bill will give it enough body. My first attempt at a NEIPA came out great but very low attenuating (SG: 1.06 ; FG: 1.017) in which I wanted a little more heat on it...

Average fermentation temp around 69-70. Maybe need to ferment lower eh? Thanks!

Thanks for the reply!