Search results

Online only: HBT, brulosophy podcast, BeerSmith podcast

Maybe they meant to post about this thread, which is only two years old and still active (with many pages of analysis and tests). For anyone new to this thread, I'd highly recommend reading the entire thread - lots of good info.

The only thing I noticed was the typical sediment at the bottom due to being bottle conditioned (and maybe some hop debris...the beer is so dark I couldn't really tell when I started hitting the trub with the siphon). In any case I spent last night gently prying up the caps just enough to...

I'm fairly new to brewing and did a LOT of reading after the fact, but from what I can tell infection and too much fermentables are the main causes of gushers. A prior batch (porter with Belgian yeast) started out tasting fine but gradually (over 8-12 weeks) got more odd tasting and eventually...

Sadness... The bottles turned into gushers after only a week; there must have been something fermentable left (doesn't taste like an infection). The beer was otherwise pretty good (I rounded up too much when scaling the recipe and the alcohol content is just too high)...I just have to open two...

I'm on my second attempt at this recipe and I had a similar problem the first time. OG was 1.059, but only got to 1.033 after a week (and stayed there for two more). I tried rousing the yeast with a temperature raise and pitching new (S-04) yeast and neither worked so I dumped it since I didn't...