Bad picture but has the white characteristics of brett. I have search around for other pictures of brett and pretty confident that's what I have here.
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Yeah finally got a little what looks like "brett" on the top of my vanilla smoked porter. I will probably dumping it. Some questions about dumping the batch, should I use the siphon or just pour it straight from carboy down the sink. Discard air lock? Also to clean the carboy after should I...
I had an imperial stout with similiar OG that stalled around 1.030.. which is a little on the high side but i tried one the other day, and IT WAS GOOD! It was alittle sweet for me (at bottling), but turned out well after being in the bottle for 3 weeks.
So I brewed this Imperial stout and it didn't really ferment well. only got down to 1.030 after repiching (should have used champagne yeast) So i was just tired of dealing with it so i went ahead and just bottled it. It tasted fine just alittle sweet. So can i expect the sweet taste...
So I made a starter with the yeast and after i pitched it was active for one day after then stopped. Since this is a 1086 stout I don't think it fermented out that quick. I did notice that for the one day is was fermenting that it wasn't as active as other brews. It wasn't "churning up" fast...
Ok what i did was dumped the cake (with water) into a jar and let it settle (for about a week). I was going to wash it a couple more times, but didn't get around to it. So last night I made a starter with that "good layer" of yeast. Any recommendations before I pitch on sunday?
Thanks
I kind of did the same, but instead of a little in a vial, I just dumped in all into a big jar. So now it seperated into three layers, should I continue to wash it or just make a starter with the good layer of yeast? I will brew about a week and a half after the initial wash.
Also glad I saw this thread, I wondered why my reading was always off. Hey Mike just bottled my HM Trippel IPA a week ago. I ended up dryhopping because wasn't as hoppy as i wanted. this is what happen after acouple days
https://www.homebrewtalk.com/f163/top-carboy-hop-caked-188107/
Would this apply to bottling as well? I usually dry the bottles in the oven. The reason why i did this was on my first batch, i didn't dry them completely and could have sworn I tasted some iodine.
Will be driving with a batch from San Diego to Colorado Springs (apprx 6500ft) one week after bottling.
So from the thread I've already read, I gathered that the CO2 will come out of the beer more at higher altitude. My question is should i add more/less priming sugar to counter this effect?
My local store is great in every way except price. Maybe it's the high san diego rent or something, but Home Brew Mart is about 50% more than places online in some cases.
So i tring to build an aeration system, and looking where to get the fitting for the O2 bottle. I have the red bernzomatic bottle. It seems like all I would need is the O2 bottle, the fitting with a value, air stone, and the tubing.