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thanks, sorry for the late reply, family problems... the keg is disconnected all the time, but I will try the different tricks you suggested and I get back to you. cheers

Yes, I filled the keg up some extra with the Co2 and then I used soapy water (the same as with bicycle tires). No sign of any bubbles though.

Hi, my cornelius keg is letting off pressure, but I do not seem to find where. I have tried to put water to see bubbles to no awail. It is also only leaking down to the pressure of 1.6 Bar. Do anyone have any idea what could be leaking? The keg is emptying out all my Co2. cheers Hasse

cheers mates, well I will continue as matters are as they should then. In all my previous batches of the (almost) same beer receipe and yeast the krausen has been almost too much. Now for the first time with any beer receipe (at least 50 odd batches) there is not any sign of krausen...

thanks for the long answer, but the thing is that I know it is fermenting. But my worries is if the fermentation is going to be normal, will it produce a beer with good taste and a foam. What happens when an old yeast is doing the ferment. I have done at least 30 similar batches to this and they...

there never was any foam, not at the start nor now. There is fermentation however, I always judge the fermentation on the the foam so I cannot judge if it is an normal level fermentation. Temperature is normal and there is still sugar in the mash. Possibly the yeast has lost it's normal...

I started a beer last friday with dried yeast, the mash does not seem to go on normally. Allthough there is fermentation, there is no foam like usual. It could be that the yeast was past the last expiration date (with 1 year in that case). What can one do? What will (could) happen? cheers hans

Cheers, I'll try and dry them next time. I have tried comercial beers with zest and they all had good head, seems unfair..

I've made a pale ale spiced up with coriander, orange and grapefruit peel to ferment together with the beer at the of the fermentation. It was the zest from 2 oranges and 1 grapefruit, I have kegged it now and I am able to test. The taste is very nice, but the head fizzles away directly making a...

so caramelized higher saccharides are something different from dextrines then? Would they be responsible for the sweeter taste of darker beers then...

thanks, very good. One thing, higher saccharids must be dextrines then and they make up 19%, so rest of the unfermentables must be from the other sugars then, to make things add up to 100% I mean? 75% is much higher than I thought it would be after making a couple of batches, could it be...

I've been looking everywhere for some information about what malt extract contains when it comes to fermementable sugar versus dextrins. Does anybody have a clue. I would imagine that darker varieties have more dextrins, but as it is now I have not got any idea what-so-ever. It sure would make...

Looks very interesting, how long did you leave after fermentation before serving? In secondary or keg/bottle I mean.

I did not keg all of the beer and I do see a trace of an infection looking through thebottles, the beer is not as clear as it should but not really bad. I guess I nipped it in the bud. But still the whole thing is a bit odd, strong beer and all, still such a rapid infection.

thanks. So what to do? I was wondering if I bring the bucket indoors but insulate it very well, maybe by the time it reaches too high temperature it will be ready for lagering? A definitive long shot, but it might work.

current SG is 1.039 from the starting 1.048. It has been fermenting for 2 weeks. Indoor is way too warm for lager fermentation, I will check the celler, but I suspect it to be too warm as well. How about freezing the whole batch and wait for warmer times?

I am fermenting a lager beer, but we are experience a cold front so the temperature has dropped considerably in the attic. The wort does no longer ferment, it is just above zero. I was thinking of freezing it and wait untill the cold front is over, do you think the yeast would survive? If it is...

Well I'll just ferment at a lower temperature thus inhibit the ale yeast, only problem would be to do the opposite and ferment at a high temperature since that would not inhibit the lager yeast. Lager yeast at higher temperature is not that nice, producing all sorts of weird stuff. cheers

Well maybe then it would work to ferment the stuff at a lower temperature thus inhibit the ale yeast, I am going to try it. The opposite cannot work though, a higher temperature does not inhibit the lager yeast, on the contrary it grows almost as fast as the ale yeast and producing not so nice...

thanks, but a combination what does that mean exactly? Is it half ale/ half lager yeast or some sort of hybrid? Is it supposed to ferment at lager temperatures or ale temperatures..I was also thinking about the starter or should one rehydrate in cold water.