Search results

In my first attempt, I washed and harvested some GY054 (Vermont IPA) yeast back in early March. It's been in my 10 degree Fahrenheit refrigerator since that time. Like any first-timer, I'm concerned about committing a grave mistake. I'm attempting to reconstitute it today. I decanted...

I searched and could not find the answer on this forum... I just received my pin lock keg, taps, regulator and CO2 tank. I cranked up the level to 20 PSI, put the keg/tank in the mini fridge... after cooling the PSI reads about 12. My question is: do I need to leave the valve open to...

I thought this would be so simple.... buy the latest release of Beersmith, add in my 5 gallon recipes, hit the Scale button and,,, Presto! I have a 2.5 gallon recipe. Boy, was I wrong. I am about ready to tear my hair out. I set up a profile of my EXTRACT brewpot (8 gallons used for a 5...

I started a White Labs WLP001 starter yesterday at noon. Placed the Ehrlenmeyer flask on the stir plate and got the vortex moving. This morning, absolutely no bubbling, no krausen... nothing. Dead flat liquid. Last week, right after I purchased this yeast from my LHBS, I got a flat tire...

Over the summer I brewed a copy of Scaldis Bush de Noel. What was supposed to come out was a 12% ABV strong dark Belgian Ale. The actual result is a 10.3% ABV ale, very sweet and barely carbonated. I know what I did wrong, I failed to pitch an adequate starter for such a high grav ale...

I don't think that brewing gets any better than the morning after brew day and the fermenter is bubbling away. I've spent the week culturing Belgian Abbey 1214 and stepping it up for my first fall brew, a La Fin du Monde clone. To see that the yeast is healthy, viable and responding to the...

Help me maximize my ale availability. I want to brew these two recipes back-to-back. Which should I brew first? I want to a) drink more ale this season and b)ensure a steady stream of ready-to-drink ale.

I'm brewing up a high gravity Christmas ale (only my second) and I'm wondering how my fermentation is progressing. Any comments will be welcome. I am using Wyeast 1388 Belgian Strong Ale yeast, pitching it in the primary and adding a new culture of 1388 in the secondary. Here are my...

But one popped this a.m. A Belgian Spiced ale... been in the bottle for about three weeks. A 22 oz. bomber. I turned off the A/C this a.m. and the ambient temp was 76 degrees. Smells good, though. Maybe my wife disagrees. :eek:

I'm brewing a Belgian strong dark "Christmas" ale that I hope finishes at 12% ABV. I'm using Wyeast 1388 Propagator. I aerated the yeast with a stone for about 40 hours prior to pitching. My starter was fermenting furiously, churning like something from a mad scientist's laboratory...