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Thanks Ron. I have been brewing for a while, but I have never been good at the RDWHAHB concept even though in most cases know that is the answer. I am just surprised that it has taken a longer time than I expected to drop out.

I brewed two lagers last month, a German Pils and a Marzen. Both are in my keg fridge set at 48 degrees. The German Pils is a simple recipe; 8# German Pils, hersbrucker hops on White Labs 830 yeast. The Marzen is a little more complex with Vienna, Munich, carared, Hallertau on Wyeast Marzen...

If you still have a primary set up I would take one shipped to NJ. If already sold, thanks anyway. Alan

FWIW - I had an issue like this a while back after never having the problem before. I traced the problem back to my plastic fermenting buckets. And I thought I was super diligent about cleaning and sanitizing. I scrapped all the buckets and switched to carboys only for fermenting. Not as easy...

Got mine too, super fast delivery, healthy looking rhizomes. Awesome!!

Added some energizer, and I am back to active fermentation. All good, let's see where it finishes. Thanks for the help :mug: Alan

Thanks Cliff. I am headed to my HBS store this weekend for grain, so I will pick some up!

I use Wyeast yeast nutrient. Is that the same as energizer?

Recipe was for the equivalent of the juice of 35 lemons.....purchased frozen minute maide with no preservatives and enough sugar to get SG up to 1.100. Lemon juice was added in small doses over the first three weeks of fermentation. Yeast was Star champagne. I also added an ounce or so of yeast...

How can I fix a stuck fermentation on Lemonade?

Hi Folks. I searched for help, and I found others with the same problem, but not any solutions. I have a stuck lemonade. It was a recipe found here, OG was 1.100. I used natural lemon juice, no preservatives. I used Star champagne yeast with some yeast nutrient and I made a yeast starter...

The power went down earlier than I expected. I have a well and pump, so no power means no water means no brewing. But no problem. Necessity is the mother of invention. With some ropes and buckets I rigged up a piece of clean plastic sheeting and gathered about 20 gallons of rain water from...

I'm running big 3 tower BevAir kegerater that I bought on the cheap and refurbished. I have a 20# CO2 tank attached to it with a dual gauge regulator with just one check valve just ahead of the regulator. In a brain fart moment while shuffling some kegs around I ended up backwashing a fairly...

I store most of my kegs in a big kegerator in my garage. Sometimes I want to bring a keg to a friend's house or to a tailgate. It frustrates me that my beer is perfectly clear in the kegerator, but when i move the keg it disturbs the sediment on the bottom of the keg, and my perfectly clear...

OG was measured at 1.056, just shy of estimated 1.057. Yeast is CA Ale, yes starter, put in carboys last night around 10:00PM, active fermentation by 7:00 AM. Thanks Yooper ;) . Alan

I brewed a batch last night and had some problems that I should have avoided but didn't. I use a cooler as a mashtun. I added my strike water 10 degrees hotter than beersmith calculated and let it drop down to the desired dough in temp as I always do. This method that I learned here on HBT...

What about upping the chocolate malt and dropping the black patent??

Can I get some thoughts on this Oatmeal Chocolate Stout Recipe? 10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 % 1.00 lb Oats, Flaked (1.0 SRM) Grain 8.00 % 0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.00 % 0.50 lb Cara-Pils/Dextrine (20.0 SRM) Grain 4.00 % 0.50 lb Chocolate...

I have hard lemonade problem. I made a starter with 1/2 pound of table sugar, a bit of lemon juice and a quart of water two weeks ago. I pitched two packets of Red Star Champagne yeast, and I had good activity with a few hours. Over the next few days I added a bit more lemon juice, and when...

Anybody wanna take a stab at a hop schedule for a 5 gallon batch?? Alan