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CornyKegs 728
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  1. S

    Long Time in Secondary

    I have a batch that has been in the secondary for about 6 weeks now soaking up toasted oak cubes. It has been in the cellar at around 55 - 60 degrees or so. My question concerns the yeast. Do I need to pitch a dry packet of champagne yeast during bottling, should I take a little yeast from...
  2. S

    Carbonation Problems

    On my third batch so far only one out of 8 randomly selected bottles had any carbonation. I used 3/4 cup corn sugar and stirred vigorously as always. It is a high gravity strong ale and used White Labs 007. It was only in the secondary for three weeks. The ABV is about 9 or so. Is it...
  3. S

    Fermentation Problems

    So I decided to not use a kit for my second batch(extract). Everything went well with the wort and then I pitched the yeast. The next day there was nothing fermenting. I know I pitched the yeast when the temperature was probably too high (about 100), so I chalk that up to my impatience. I...
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