Search results

I have read and seen examples of just dumping a pack of dry yeast into your cooled wort...and examples of hydrating the dry yeast...BUT is 1 package of dry yeast enough?...would the beer benefit from 2 packages?

the beerh makes me think that the yeast is not done yet?...but absolutely zero sediment ...sounds like at least another week maybe more...it has been aging at around 68 degrees...I was hoping taht a cream ale would finish a little quicker...

tried one over the weekend...nice taste... a little under carbed...but there is no yeast sediment on the bottom of the bottle???? yeast still working, beer too young?

thanks...hoping for drinkable with the promise of tastey in a couple of weeks

My first batch is about ready I think...Cream Ale kit...11 days Primary, 14 days secondary and 12 days bottle...put 3 bottles in fridge last night and tonight I start tasting...looked at the bootles and not much setiment on bottom....are they ready?...

thanks TopherM...didn't think of the Nitogen...anything that can be added to help get part of the way there?...

I ahve 2 brews under my belt...both from kits...planning my 3rd and wanted to make something that has a nice creamy, full bodied tecture of Guiness but not the roasty bit it has...what adjusncts can/should I add to a recipe to get that? any suggestions?

I find this forum to be VERY informative so, thanks for all the help....lots of posts about all different kinds of yeast...what is the concensus on Dry Yeast?

new brewer here...any opnions which is better whirlock vs irish moss

thanks...all valid and valuable points...

What are the main differences in using Extract Kit vs All Grain?

thanks...not at the creating my own recipes just yet...only 2 batched under my belt...just trying to figure out from a recipe provided with a kit, if the beer will be hoppy or milder...thanks

thanks for the responses...how do i calculate the bitterness range of the finished product?..do I just add up the IBU on the packets of hops?

is there are "general" bitterness range for different styles of beer?...I know it is mainly personal preference, as a home brewer you can tweek recipes to your own taste... but I prefer lower hop bitterness beers and as a nube I'm trying to gauge what range of hop bitterness is my favorite...Sam...

thanks...good advise...I have read that general rule and was hoping that I could shave a few days off...I guess I need to get zen and just let it happen..once the 1st batch is ready, and I ahve something to sample, maybe I won't be so antsy for the 2nd, 3rd etc...

I know this is a real nube question....but... my first batch is 1 day in a secondary carboy after 7 days in ferment bucket ( I have since read that it is unnecessary to secondary ) but I wanted to "see" the new beer and start another..soo..how soon can I bottle????? patience is a vertue I am...

at what temp does the COLD CRASH happen?..and does it need to be for 2 days will say 12 hours do any good?

overnight lows are in the high 30's low 40's and highs in the 50's...would putting it in the garage for a couple of days work?..or would the flucuation in temps do something bad?

I am a new brewer...and have read a few threads that included COLD CRASH in it...what exactly is that?...I have a Cream Ale 1 week) and a Dark Brown Ale (1 day) in the fermenters...

thanks...had a bit of worry there...thought..anther week or so in the carboy a couple of weeks in bottles...open one up and junk...would have been really amd at miself...thanks