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US-05 OG was around 1.074ish, which was higher than expected. i probably should have been more concerned at the beginning of fermentation than i am now, but i've learned to RDWHAHB over the years and just figured my brewhouse efficiency was a little higher than normal that day. it was this...

i don't think it was a stuck fermentation. fermented at 65 degrees with US-05. pitched another packet of US-05 the other day and no fermentation. i've been brewing for 2+ years with this yeast and the same conditions and have never had a problem. what i think it comes down to is just not...

so i made 5.0 gallons of an IPA for a recipe designed for 5.5 gallons...which means i am missing 0.5 gallons of water in my current batch. unfortunately, what made me realize this was when my FG was around 1.022 after 2 weeks of fermenting. much too sweet and much too thick for my liking...

beautiful. very nice build.

wet t-shirts are always good...in many occasions. ...but in all seriousness, the wet t-shirt method is very effective in cooling down your fermenter. what type of yeast did you use? those temps seem fairly appropriate for belgian yeasts. the warmer = more esters (banana), the colder =...

you are fine, my friend. gravities look good, and five days in the fermenter may not be enough time for it to take on its final color. the whitish grayish color of the yeast in suspension sometimes makes your beer deceivingly lighter in color. once more of it drops out of suspension, your beer...

thank you friends. i've spent all day doing my homework and have a much better idea of what i need to do. again, thank you. it's the world of healthcare, my friend. you never stop studying, and the moment you do, you fall behind. i take it that you are a practicing PT? great field. i could...

from that picture alone, i would say everything looks healthy. my guess is a bit of yeast and hop particles.

friends, long time since being on HBT. i am mechanically stupid and DIY-dumb, so sorry for the stupid questions beforehand. med school is starting soon, so i figured i should finally get around to building a keezer before i sell my soul to the medical gods. i would like to build a system...

So my FG is finishing a little high (1.025), but my OG was also a little high (1.071). Since my ABV is a little higher than expected, I was thinking about adding water to the fermenter to dry it out a bit. Does anybody have any experience with this?

Word of advice: rice hulls are your friend. I've been sparging for about an hour now, and I've collected about 2.5 gallons of delicious, pumpkiny nectar (mmmmmmmm). I only added about 0.75 lbs of rice hulls. I'd definitely go with 2 lbs next time. This recipe is awesome; it smells delicious...

Getting ready to brew this guy up tomorrow--couple of questions though. Is it really necessary to pitch 2 packets of US05? Wouldn't this be over pitching? How much pumpkin spice should I add to adjust for using Libby's SPICED pumpkin mix? Thanks for the recipe. This is my first pumpkin ale...

just travelled to tequesta brewing co. yesterday (from fort lauderdale), and i have nothing but good things to say about these guys. great beer, great enthusiasm, and great people. i had a great bartender who was extremely informed on brewing and beer in general. they don't overprice their...

bubbles do not indicate fermentation. you should rely on your gravity readings to determine if fermentation is taking place. what was your FG before pitching the additional yeast and sugar? are you familiar with how a kolsch is supposed to taste? it's a light and crisp tasting style of...

if you can keep your fermenting beer in the low 70s (70-72 F), i think you could get away with using US-05. make an american wheat beer.

Florida brewer here. with a swamp cooler and changing out frozen water bottles ~2 times a day, i am able to keep my fermenting beer in the mid 60s.

RDWHAHBUYFVIATEAOTC (relax, don't worry, have a homebrew...unless your fermentation vessel is about to explode all over the ceiling.)

has anyone ever tried crafting the same beer with and without a yeast starter? i suggest you try it if you haven't. i no longer make yeast starters for beers under 1.080.

ehh looking at your picture, it looks a little darker than a typical blonde ale (3-6 SRM) in the fermenter. it'll appear lighter in the glass. grain bill looks fine; i'm sure it'll taste delicious. it may just look a little darker than expected.

as a florida brewer who once struggled with fermentation temps, the best advice i can give you is to embrace your mistakes. i predict your beer is gonna taste banana/bubblegum-esque. print out some banana/bubblegum beer labels, and attach 'em to your bottles. your uninformed brewing friends...