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Well based on what you are telling me, it may be that the pellet hops have re-suspended. It just looks like tan watery mud. Thick too... I'll give it two weeks and transfer it. It has not cleared by then, I will either use insiglass or do the old taste-and-pour out..

Just picture tan clay in a glass carboy. Or tan mud, but with a white head.

I made an all grain with 3 of 12 lbms as flaked grain (one lbm was flaked wheat). The mash seemed to go well, 50 minute boil with plug and pellet hops. Cooled to 73 degrees in 10 minutes. I sanitized my glass carboy with 1-step and hot water. I drained my wort into it and capped with a...

After the first fermentation, I found a bunch of sludge in the bottom. I have never seen so much in one of my beers and it did not look like yeast. Could this be because I used all ground hopps? Or is this lactose that settled out?

When making a lactose stout, when do you add the Lactose? What happens if you add it in the boil?

How do you "rouse the yeast"

I used a English Ale Yeast WPL002 on an export milk stout with a gravity of 1.081. It started rapidly after 12 hours and bubbled like a machine gun cycling shells for 48 hours. Now it is bubbling once per every 5.8 seconds. Is this normal? How long should I leave it in primary BTW, added...

I would think Marris Otter would work fine?

I always use the sugar tabs and make sure I leave at least an inch between the liquid level and the bottle top. Never had an issue, even with starchy beers.

Illinois is unseasonable cool. I have made a slew of ales due to the fact that I can just let them sit in the house with the windows open.

If I re-pitch and the beer is done, could I end up ruining the taste of the beer?

I have an ale that fermented two weeks ago. After 7 days and bubbling settled down, I transferred to secondary and the activity started to go down. Now there is no activity 12 days since the start. The beginning gravity was 1.054 and it is now 1.041. Do I have a stuck fermentation or am I...

3 Floyds Southern Tier Belhaven Hoegardden Trappistes Rochefort 10 Henry Weinhardts Private Reserve

Chicago is full of people who think they are smarter than they really are.:rolleyes:

In stouts, some of the sweetness can also be controlled by carmelizing your DME more than you might otherwise. Just add less water and more malt at the beginning. You can also add molassis or maple syrup to add a slightly different type of sweetness. Not really traditional, but if you like it..

I am near Oswego

Blitz-Weinhard Brewing Co and Miller have mentioned in on their sights for their private reserves. Anyone know what they are referring to?

The same thing is true of cold water. Bottom line, you are going to boil it. So as long as the trace elements and pH levels are OK....go for it. I reality, nothing kills all bacteria and there are some that can survive freezing temperatures and boiling temperatures. Just don't take your...

It is possible. You would have to boil, as others said, with an electric heater and high pressure-variable volume vessels (very costly). You could boil using outside temperatures when on the brite side of the moon and cool when entering the dark side. It would basically be a spinning piston...

I had once dry hopped a wheat lager for the entire secondary fermentation (4.5 weeks). For an ale, two weeks is plenty. If your top layer has a gel over it, you have released all of the oils and it is time to bottle. In general, I try to bottle long before the gel forms.