Search results

I have an American Amber ingredient kit from brewers best. Could I simply add some corn sugar to the end of the boil to get some added fermentables?

http://philadelphia.craigslist.org/hsh/2487264290.html

16 days of active fermentation and still kicking! My last couple batches only bubbled for 7 days and then a few more days of fermentation without showing physical signs. If you're curious heres my recipe. 4 lbs extra light dme 1 lb rice syrup solids 1 lb corn sugar Hops: 1/2 oz cascade...

4 lbs extra light dme 1 lb rice syrup solids 1 lb corn sugar Hops: 1/2 oz cascade flavoring 1 oz cascade aroma 1/2 oz continental bittering Steeping Grain: 1/2 lb crystal 10 row 1/2 lb carapils. 1/2 honey something, to be honest I cant remember and the receipt is in my car. Its...

So after my brew has fermented for 3 weeks I want to crash it and then bottle. Is it ok to cool it that severely and then add sugar and put it into the bottle, then cap? OR Do you cold crash, then let it come back to room temperature and THEN bottle.

I was right where I needed to be hydro-wise according to the recipe... I expected to make a bmc but with some more flavor. Instead it tastes like watered down bmc. Darn...Its a really really really easy drinker and around 5.25 abv... So whats the deal I read that it tastes like water but damn...

1/3 of the threads on here are related to fermentation and how afraid everyone is that their wort isn't fermenting. Some show signs of fermentation within hours, others take days. Just because you dont have bubbles doesn't mean that your wort isn't fermenting. But a hydro test does. and...

I dont mean together. I mean can you take a recipe that you normally use ale yeast with and replace it with a lager? What are the results?

Everyone around here loves to sample it but they just drink it because its beer; who doesn't like free beer? I wish I could mail one of my bottles to an experienced member on here for an opinion worth listening to; not just "Yeah, definitely beer. I'll take another."

I drink, my friends drink. I unload serious materials, they unload serious materials Whats the deal? Common?

I am blaming the metal taste on the fact that I only bottled this stuff a week ago but I couldnt resist!!! I just want to know if anyone else has experienced this same trait in their beer. And also if it went away after conditioning.

Come on can ya blame me. It was my first batch. American Micro Style from brewers best. It was carbed and had a nice head when I poured. I tasted it before I bottled and can DEFINITELY taste a difference after a week of conditioning and carbing. But thats obviously going to happen. Im just so...

And what are they found in. Ive read that its better to ferment sugars of organic liquids, specifically fruit juices. Are all sugars fermentable?... just trying to think about something other than the phills loss 40 minutes ago.

will you see any signs of carbonation without opening a bottle?

Im going to put this as simple as possible.. Has me confused.. Wort went into fermenter and yeast started fermentation; lots of bubbles from airlock. Bubbling stopped aprox 8 days later, I let it sit another 8 before I took hydro reading. It read a little high from my recipe so I let it sit for...

I took off my lid to take a gravity reading and notices on the surface of the beer, along with a little foam, were little orange spots, shaped like lily pads. They are maybe 1/4 of a centimeter in diameter, or even smaller.

What is your procedure.

My brew has gone through the violent stage of fermentation and the airlock has stopped bubbling, and the temperature of the fermenting wort dropped a measurable amount. I know fermentation isnt complete but it has slowed dramatically. I still have a krausen layer similar to when it was a violent...

So my shed was getting too cold..into the mid 60's so I moved my fermenter into a dark spot under my bar. Its 70F in there. The fermentation SEEMS to have slowed to a point where I cannot see anything coming from the airway. I moved it as smooth as I could but Im sure it stirred up a little. Im...

Once my fermentation is complete and my gravity is steady I want to move my american micro ale into my refrigerator to sit at 49F while the yeast settles and. I still have some krausen so I wont be taking my gravity reading for a week or so but Im estimating, again just estimating, that...