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Ok thanks man. I was going to bottle after 5 days but saw there was still a little activity and didn’t want any explosions. 10/4

An update on the batch with the smack pack. I pitched the SP on 3-22 OG 1.042 No activity 3-24. Pitched dry yeast 3-24. Activity started 3-31 dry hopped in primary , reading of 1.011 4-7 transferred to secondary. Today, still a little activity in lock. I’m afraid to bottle it with it still...

So I was going to do a Cream Ale next, would the yeast from an IPA lend any hop flavors to the Cream Ale ?

Alright! Thanks, after watching the video of how to wash it I may wash some to use on the next brew.

I plan on washing the yeast from a 5 gal batch to use in a 1 gal kit I’ve had. Both are IPA’s. How much of the cake do you think I will need? I don’t plan on storing any. Just for this 1 gal kit.

By the way I appreciate you post. Good info. I do know the bucket is good it’s my newest bucket and that lid is tight. The temp when I pitched the smack was 62. By morning it was 68. Right now it’s 72. I should of got a reading before I pitched again but it was so flat and clear I just went...

Guys thanks for the answers. I’d never used a smack pack, and it’s unlikely I will do it again. I normally use dry yeast. I makes starters for skeeter pee but I never have for beer. I cranked the heat for the last 8 hrs to see if I could get something going but nada. and when I looked in it was...

With our Military and National Guard on the frontlines in combatting this Virus I’d say you will deserve a good beer. Cheers and thank you !

I brewed an IPA 2 days ago and I used a smack pack yeast. I smacked it and left it for a day and it didn’t really swell that much. So when I pitched it only half the pack was opened when I smacked it. So I opened the other little pack and pitched it and aerated the hell out of it with a wine...

Preparing to make my 3rd batch of SP and this one will have 3 ingredient's Lemon, Lime and Black Cherry juice. I normally put 2 bottles in the carboy at the beginning and add the last when the gravity hit 1.050. I was thinking I would put the Cherry and Lemon in at the beginning and the Lime...

Thank you Silver. I went ahead without the additional lemon and I reduced the amount of sugar for back sweetening to 3.25 cups. I like the result. It tastes alot more like wine and not as much like a strong lemon drink.

I was preparing to bottle a batch of Pee today and realized I didnt add the 3rd bottle of realemon at the time i added the nutrient and energizer. the FG was .960 when I stabilized it and add the sparklloid. I sampled it when I racked it to secondary and it actually tasted great. ( it had one...

so I should rack to secondary even though it's still fermenting?

SG is 1.004

So it's been in the primary and activly ferminting now for 20 days with little or no slowing of activity in the blow off tube. I opened the lid covinced I would find and infected batch with a rank smell but that was not the case, the wine had a few tiny bubbles on the surface but they looked to...

Thanks Doc. I know the target OG was 1.045-1.055 so i thought that 1.070 was way high. I will relax and follow the rest of the directions and see what happens.

Ok, feel free to comment. This is whats going on. After one week of no fermentation except for a few little white circles that look like fish scales on the surface i took an SG and it was the same. The batch did smell kind of funky though. I pitched 1/2 a packet of 71B and hooked up a blow off...

I'll just assume that the yeast will consume the blackberry and If it ever does ferment it will need back sweetining. ???

Inside Looking out--Grand Funk

it was a Cornucopia Blackberry Mure/ Red Zinfandel