Recent content by themack22

I repitched monday and it hasn't budged. At all. It tastes really green/worse now I should give up on homebrewing. I've probably done 20 beers and they're always under attenuated by at least a point. Why can't I get my years to perform?

white labs scottish

oh it's stopped lol checked a week ago and it hasn't moved since then

Scottish ale yeast why wouldn't I expect to hit 1013? not sure I understand the question

ETA: The first night it was in my garage and I left the garage door open until 1am. I finished brewing at 3pm when the temp was 70. When I went out to the garage after feeding my infant son, I realized my mistake. It was about 50 degrees out there. I closed the garage door and when I awoke in...

Petered out at 1.030 My OG was actually 1.068. The person I brewed with has more experience and talked me out of adding water to the wort to bring it down to 1.061. Anyway, it's been on the yeast for two weeks and from last week to this week it didn't budge at all. Should I pitch a...

I bottle conditioned my stout. I did a clone of northern brewers big honkin stout. I primed with 3.5 oz of table sugar OG 1060 FG 1020 it's been a week and there is little to no carbonation. What gives?

The flavor is really astringent. Reminds me of one of the first homebrews I did that was just awful. Almost like there were grains steeped at too high of a temperature, but we did not use specialty grains. 1 week of bottle conditioning, then the fridge. We have some that haven't hit the fridge...

They conditioned for a week. It's been two weeks since. I think I'll try another and see how it tastes. Room temp.

This is a confusing one for me. The beer my buddy and I brewed tasted awesome after fermentation. Very light, crisp and hoppy. Think Sierra Nevad/Founder's All Day IPA. Came in around 5%. Do you think the yeast going back to work during bottle conditioning caused them to put off some...

I hear you guys, I just didn't plan on my buddy letting me borrow the stir plate he happened to drop two days before he gave it to me. I didn't smack it on a hard surface, just in my hands. I've done that a million times. Thanks for all the replies.

I keep getting different replies. :confused:

Decant the spent wort?

A little extra info: The date on the pack was 7/13/13 I brought the starter to work so I could swirl it often.

Well, if the cell count is not there I will have an underattenuated beer, right? Would buying another smack pack and pitching that alongside of this do the trick?