Search results

My first batch was a maple stout. I'm pretty sure the OG was around 1.117. After 2 weeks in a primary, and so far 1 week in a secondary, it loks like the fermentation has slowed to a crawl, if not ended. I intend to leave it in the secondary for another week. My question: Testing the...

Can someone please educate me on the characteristics of west vs. east coast hops? Also, name some of the varieties of each, and maybe some of their individual characteristics. Which (in your opinion, of course) are better for aroma, flavor and bitterness...etc. Thanks! Pat

I've been told that my OG reading was probably off for my first brew attempt. I wouldn't be surprised, because I knew going in my recipe was pretty "robust." Maybe the hydrometer stuck to the sides of the tube? I got a 1.070...was told it was likely over 1.100. Here's what I put in for...

Thanks Dan... Do you mean without hydrating?

any suggestions about aerating? Should I? How? Thanks again!

Thank you Wiz... That's what I suspected and figured I may need to pitch again.

Seems to have been a "generic" yeast...it came in a stout kit: "Muntons Active Brewing Yeast - Product of the EU" 6 grams. Started fermenting at about 70 degrees. After about a week, the temp in my basement went down to about 66 dgrees and has stayed there constantly. Recipe: 4 oz...

Hi all...any and all suggestions are apreciated. My first batch ever and after 3 days of vigorous action, fermentation stopped. OG was 1.070. When it stalled after 3 days it was 1.060. After 7 days still 1.060. And now, after 2 weeks, still the same. Should I try re-pitching to get it...

I'm doing a maple stout. After 3 days of fermentation, the acivity has slowed to a crawl. Is that normal? Also, I was curious, so I took an SG reading today, and it looks like almost exactly 1.060. I'm pretty sure my OSG was 1.070. Because the fermentation was SO active, wouldn't I see...

I got this in a stout kit but modified the recipe quite a bit. The label reads: "Muntons Active Brewing Yeast" "6 grams" "A Product of the EU" That's all it said on the label. Just curious if anyone knows exactly what kind this is. It's working great by the way...VERY active...

Dogfish Head World Wide Stout...indescribably delicious. Pat :mug:

:mug: I am going to try both, priming with the maple (thanks for the great link dcp!) and adding some maple syrup at high krausen. Will that change the amount of time for fermentation, or the amount of yeast needed? And I presume I will need to be very careful sanitation-wise when...

I am going to attempt a maple stout. I'm just wondering if there is a point at which you can reach "too much" maple syrup in the recipe. I plan to add a half gallon of maple syrup to the wort, and wonder if that will give me enough or too much maple flavor. Also, I'd like to use maple syrup...

After you've removed the labels, the best product by far for removing glue easily and quickly is "Goo-Gone" A little bit on a rag and it wipes right off. Or apply a few drops directly to the glue and wipe. It's a natural, non-toxic, great smelling product (smells like oranges)...