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Well the layer rose all the way to the top about 15 minutes after that video, everything is bubbling away now

Zombie Dust clone (recipe here) Pitched the yeast around 12 hours ago. I noticed that slowly this layer has started to rise from the bottom of the fermentor. I've never seen this happen before. no real bubbles or airlock action, Is this yeast in lag phase, or is something wrong?

The CO2 carbonates the beer for you.

A week for fermentation is pretty normal. After the airlock stops bubbling doesn't mean it's finished yet though. Once all the easy-to-eat stuff is gone they'll start eating harder-to-eat ingredients, some of those processes don't involve releasing CO2, so no bubbling.

I used a hydrometer and made sure the temp was 60 when I took the reading.

Mashed at 149-150. anticipated gravity was 1.076-1.090 (65-75% efficiency)

I made this kit three weeks ago. http://www.greatfermentations.com/downloads/instructions/beerkits/TidalStoutAG.pdf 12 lbs. Maris Otter Malt 1.5 lbs. Simpson’s Dark Crystal Malt 1.0 lb. Crystal 10L Malt 1.0 lb. Flaked Oats 1.0 lb. White Wheat Malt 0.5 lb. Chocolate Malt 0.5 lb. Carafa III Malt...

This is the first time in probably 2 dozen brews this has happened. I just brewed one today that is fermenting nicely but all the trub is sitting at the bottom! At least it's normal and I didn't mess something up lol, thanks everyone :)

I brewed a tripel yesterday, here was the kit I used: http://www.greatfermentations.com/downloads/instructions/beerkits/Trippple%20End-AllGrain.pdf I boiled then threw it all through a chiller and into the fermenter directly. Pitched it with a 2L starter with two dry packs of yeast. Woke up...

Thank you, I'll have CaCl on hand for next time. I figure even this is better than using the sulfate ridden alkaline city water I have.

I'm making a tripel today and this will be my first time brewing with RO water. I am from Carmel IN, I have read that my city water is very unsuitable for brewing because of the alkalinity. My total water usage will be 8.33 gallons. The only ingredients I have to modify the water on hand are...

I had this problem. I went to my hardware store and bought some welding metal L shape and cut a few pieces to get my pot higher up.

I don't want to start a new thread, but I thought I'd post some about the kettle I got in the mail today: I found few user pictures of their kettles from spike so I am posting some of my own for future brewers who don't know which way to go. I got the 15gal with horizontal fittings and one of...

I started by converting my standard burner I got from Menards to natural gas. It didn't work out too well. The flame was too small and I could barely keep 6 gallons boiling. I bit the bullet and bought a banjo burner and converted it to NG this weekend. I bored the orifice out to 1/8" and...

Alright I boiled it back down, chilled it last night, and pitched my yeast this morning. We'll see how it goes! Thanks for the help :)

Around 6.5 gallons. I suppose I could pour it back in and boil off til 5. I wasn't sure if that would affect my hop utilization or not.

Did my first all grain batch today: 11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 % 8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 3.6 % 8.0 oz Munich Malt (9.0 SRM) Grain 3 3.6 % 8.0 oz Special B Malt (180.0 SRM) Grain 4 3.6 % 8.0 oz Vienna Malt (3.5 SRM) Grain 5 3.6 % 4.0 oz...

I simplified my sparge rig a bit, thanks. I plan on cutting slits in the pipes crossing the middle of the cooler. Should I also slice up the pipes running perpendicular (towards the manifold outlet)?

Actually I just found out I can put the manifold all the way on the bottom and "T" out of the middle to the valve instead. Thanks!

I'm working on a mash tun because I want to get into all grain brewing. I've sourced my parts and created a first draft. I am using 1/2" CPVC. Here's what the manifold looks like: Here's the sparge rig I've made. I thought having the water drip perpendicular to the manifold tubes might help...