Recent content by the_wrath_of_Khan

Thanks for the post. If I added the same amount of priming sugar as I always do wouldn't it produce the same amount of carbonation as my other beers? I have only had commercial examples of bitter before which were plenty carbonated. I agitated all the remaining bottles last night and I will...

The temp is right for carbonation, so I will try to agitate them tonight.

Your beer sounds fine. 3 1/2 weeks might be an awful long time to leave a beer in the primary fermenter depending on what kind of primary you are using. I know my 5 gallon plastic buckets warn that anything over 3 weeks can lead to your beer oxidizing.

I recently made some English Bitter that came out very tasty. I had racked it to a secondary fermenter before bottling to help reduce the amount of sediment in the final bottled beer. Weather, temperature and priming sugar were all essentially the same as the other batches I have made, but they...

As commanded by the great EdWort I started batch number 2, 2 weeks after 1.

Oh it is already at the great status. In fact I would say this is one of the tastiest beers I have ever had.

Thanks for the advice everyone. The beer turned out much better after letting it sit a few more weeks.

So I just took a gravity reading. 1.020 when the final gravity should be around 1.042 according to the paperwork. I tasted the beer after measuring its gravity and wow it tastes bad. It is not very bitter or hoppy like it should be but sort of sulfurish and wine-like. I don't know what to...

I'm reading Ambitious Brew: The Story of American Beer. It is pretty good.

I also don't garner much attention with my many questions.

No there is enough C02 blanketing your beer to protect it from oxidizing. I frankly wouldn't remove the airlock to clean it mid-fermentation, but that is your call. You could just put a clean piece of tape over the hole and I am sure you would be fine.

You can easily add more water and it won't cause a problem, but I recommend using cheap vodka in the future as bacteria won't grow in it and water will grow bacteria.

I'm not sure. American Ale yeast I believe.

I haven't found any stories of others trying Montrachet wine yeast in beer. I hoped that someone experienced could give me a few predictions. Thanks for your post. I was guessing that it might make my beer a little drier than usual, or it could just totally skunk it. The wart I had problems with...

So my yeast never got around to starting. My only viable choice to try to salvage the beer was to pitch the dry wine yeast, Montrachet, that I had on hand. Fermentation started and went as expected. What kinds of tastes is this going to give the beer? Any idea if it will even be drinkable?