Search results

Sorry for the long response time! I did taste both of the batches. The flavor, I would describe as... rancid? Basically undrinkable. The first one just tasted like ****, the second one made me gag. I tried to get past the awful taste to figure out what was going on but I really just couldn't...

Thanks for the responses guys! Tonight when I'm home I'll do another taste test and give you specifics. kombat, thanks -- did not know that temperature is irrelevant after 72 hours! Good to know. In January after I initially pitched the yeast, the temperature was around 70 degrees. It may...

Hi Homebrew, Well, I screwed something up and I think it has to do with temperature fluctuations. I brewed my beer (5 gallons of an IPA, 5 gallons of a stout) in the beginning of January. I bottled both about 2 months ago. I've since cracked open a few bottles and they're all flat, and...

Ok, fantastic, well I'll keep rolling with the recipe instructions and keep my fingers crossed! Thanks, Kevin

Ok -- thanks for the hearty debate, y'all, although I'll admit I don't understand everything just yet. It sounds like the consensus is, don't do a starter for this batch, just wait until I brew the next one. It sounds like the yeast will eat up some of the sugars as it's reproducing, which...

Awesome, thanks for the info!

ok, thanks for the advice. Will the ABV end up lower because of the underpitching?

Hi all! Beginning brewer here. I brewed this Imperial Red Ale last Wednesday: http://www.midwestsupplies.com/fulton-s-libertine-imperial-red-ale.html The OG was 1.070 and the recipe calls for 8% ABV. Friday, I had seen no visible signs of fermentation (no bubbles in the airlock). The...

Unless you live in Pittsburgh! Then yes you're welcome to some free beer, but probably not for another few weeks!

No one said free beer

Ok, ok, I did as you guys said and put the tube in. Thanks everyone for your help. Another step on the road to beer nirvana.

Last question. Can this wait until the morning to be rigged up? I'm kinda drunk right now.

Whoa, thanks for all the responses everyone! I've never used my carboy before but I have an IPA in my primary so I had to improvise. The weird color in the airlock made me think it was contaminated but I guess it's all good. Argyle, thanks for the kind offer, I think I can handle this myself...

Hey all, I brewed a stout (partial) on Jan 10, and I saw no bubbles 24-48 hours after I brewed it. I assumed this was because it was in my basement which was about 60 degrees. I was planning to move it up to a warmer spot and maybe pitch some yeast but I went down today and saw it looking...

Ok cool. I'm still going to let it sit for a while longer before I take a gravity reading to determine whether it's changed from last time, I was just curious. So there's no danger generally of too much yeast in beer?

One more question. Is there any danger in overpitching yeast? That is, if I were to pitch another packet of dry yeast into this beer, would there be a danger of affecting the flavor if there are still yeast present and alive currently?

Ok, thanks. The flavor is ok, nothing exceptional but there is a very off aftertaste.

I took the keg out of the fridge and released some pressure. I'll take a gravity reading in a few days and see if anything changes. Another question: if I do throw in some more yeast, I assume I should strive for the same strain I used during the original brew, yes? Will adding a different...

1.023 is the gravity. The recipe calls for a FG of 1.012-1.015. So, lesson learned: always take an FG! What would you guys recommend now? Should I get it out of the keg and into a secondary fermenter for another couple weeks? Can I just leave the keg in my basement and let it continue in there...

ok, thanks guys! It's sitting out slowly going flat, will report my findings shortly.