Recent content by TipsyDragon

1 gallon plus how much your usually short at the end of the boil. It's impossible for anyone to give you any real answer to that question. Everyone's equipment, technique, and brewing environment are different. To minimize your boil off put the lid part way on. Leave a small gap on one side to...

It's always a good idea to make a starter with liquid yeast. Just because the yeast is good for a 1.048 batch when it leaves the factory doesn't mean it still is once it reaches you. As far as getting banana flavor out of the yeast aim for a fermentation temp near 68F. Sent from my iPhone...

It's safe to warm it up because most of the sugar is gone by this point. The yeast make most of their off flavors (and eat most of the sugar) during active fermentation. I would take an SG reading to see where you are before changing the temp. Sent from my iPhone using Home Brew

Adding a half gallon or so of water to a 5 gallon batch isn't an issue. I'm more concerned that this is a 1 gallon batch and your adding half the final volume with straight water. Your definitely watering down your beers that way. I would adjust your pre-boil water and extract volumes to...

Once fermentation is over temp control is no loner needed. If your comfortable in the room the carboy is in then it's good enough for the rest of the 3 weeks before bottling. Just remember to keep the carboys away from UV light.

Lactobacillus produces lactic acid not milk. A lacto infection is sour not milky. How much sugar did you add? How much beer did you actually end up with in your bucket? Bottle conditioning isn't as even as people think. Some bottles just take longer than others. Think of each bottle as a...

Is this a partial boil extract beer? If so I would ignore the SG reading. Chances are the wort didn't mix completely with the water. If you drew your sample from the bottom it was thicker and gave you a false high reading. It's nothing to worry about. The yeast will do all the final mixing for...

Under normal circumstances priming sugar does not affect taste. The off flavors your getting in the over carbed beers is because of the excessive amounts of carbonation and still unfermented priming sugar. Next time take steps to make sure the sugar is evenly distributed.

An airlock is a pressure release valve not a fermentation indicator. Give it a week then check the SG.

No... You should ship both items to me for proper disposal. (Hoping for an early Christmas present) Both items are fine just need cleaning.

50% attenuation seems low. Before you get all crazy and start trying to unstick this fermentation confirm that it is actually stuck. Wait 3-4 days and check the SG again. If it hasn't moved then proceed with attempting to unstick it. I would suggest pitching fresh yeast. The recycled yeast may...

Non-food grade plastic somewhere after the boil?

Need more info. A copy of the recipe would be nice. What where the temps like all during fermentation?

Never move a beer anywhere till it's done fermenting. Only your hydrometer will tell you when it's ready. Leave it in the secondary till your ready to bottle. No real rush.

Any one of a hundred reasons. Just keep your mash and fermentation temps steady, pitch enough yeast, and aerate.... Oh and don't forget to pray to Ninkasi.