Search results

I brewed a Saison 6 1/2 weeks ago and pitched a healthy starter of 566. The beer slowly fermented; after 4 weeks it was at 1.016 but it wasn't stuck because it continued to ferment. After almost 7 weeks now (still in Primary), the gravity is down to 1.009, 84% attenuation. Anyone have similar...

In a Golden Strong Ale that has recently been bottled in belgian cork bottles, I see bubbles rising from the bottom, headed to the surface. Is this something I've never noticed, where the CO2 is first filling up the head space before it is absorbed into the beer, or is the gas escaping and...

I bottled a golden strong about 3 weeks ago using plastic corks with wire cages on a number of them. I recently noticed that the majority of the bottles were leaking co2, as I saw the bubbles rising towards the top and a little foaming. Anyone had similar experiences with plastic corks? Is there...

Yo- I brewed a Belgian Dark Strong a few days ago and decided to wait on the candi sugar additions until after primary fermentation. I made my own dark sugar syrup (based off these recipes: https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/) and added the syrup last night...

Hey everyone, I am going to try a parti-gyle brew this weekend. I understand the whole process (first runnings the big beer with 1/2 the sugars, 1/3 the total wort, second runnings the small beer, 1/2 the sugars, 2/3 the total wort, etc.) I plan on brewing an Imperial Stout/Dry Stout combo...

Hello everyone. I'm about to rack an IPA to a secondary while adding dry hops. I fermented the brew around 69F for 8 days to completion. My basement ranges from 55-60F and I was considering dry hopping down there. Is it advantageous or disadvantageous to dry hop in this temperature range. I was...

I recently ordered some hops from Puterbaugh Farms on Hopsdirect.com, some of which were US Goldings at 4.5% AA. has anyone brewed with these hops before? I've read they are kind of like EK Goldings, but other sources say they are like Styrian Golding, which are pretty different in my book...

Where is a good place to buy hops in bulk off the internet? Because I live in Maine is there a good source on the East Coast? I think i'll buy a pound or two because i'm tired of paying $3-5 an ounce. Thanks G

Now that Pacman yeast is available for a short time I was considering using it for a Jubelale clone. Most Jubelale recipes seem to be calling for an English yeast strand, like White Labs Essex Ale. Does anyone think it'd be a good or bad idea to use Pacman? From my understanding Pacman is very...

I like to use the late extract addition method to increase hop utilization and decrease wort caramelization because I have to do partial boils. Has anyone ever sampled with adding (liquid) extract right at knockout? If you just left the wort in the pot for 10 minutes before cooling would that...

I understand that adding yeast at bottling for high gravity beers and/or beers that sat in fermentation vessels for extended periods of time is advisable. My question is exactly HOW you add it when using dry yeast. My intuition tells me you should pour it into the bottling bucket before...

My belgian white is not carbonating well after 4 weeks in the bottles. I used 5 oz corn sugar for this 5 gallon batch. They've been kept around 70 degrees for this time. My thoughts: Fermentation took a longer time than usual, around 3 full weeks to reach FG and for the Krausen to clear...

I've decided to brew a Russian Imperial Stout that I will let condition and mellow for some time before late winter consumption (I got time, winters are long here in Maine). Here's the recipe I've formulated: Partial Mash, 5.5 gal, OG 10.93, IBU 73 Ingredients 5.00 lb Pale Liquid...

I am planning on bringing some of my brews across the country when I visit my family in California. Has anyone ever done this? Obviously I can't carry the beer on with me, but has anyone ever checked homebrew with your luggage? Would the change of pressure during the flight cause explosions? I'm...

Yo- I made a 5.25 gallon batch American Stout, OG 1.060, That didn't quite ferment to the level of Attenuation desired. It only made it to 1.022, probably because I choose not to make a starter and just pitched a Whitelabs 001 slant directly into the wort. After 3 weeks I tried adding one packet...