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Ah, so the champagne yeast is really only for the pruning sugar, and it likely won't do much with the wort. Sounds like I do need to get a high gravity Belgian or ale yeast to finish it out, then use the champagne yeast just before bottling. But I will have to siphon back over to a clean...

I used the champagne yeast for three reasons - First, the Samiclaus recipe calls for it at the end just before bottling, although it's not clear exactly when. Second, the Champagne yeast has a high enough ABV tolerance that I thought it would survive the process. Third, the guys at AHS...

I decided to go for a big beer this time, and brew one of my faves. I bought AHS' Samiclaus (Dopplebock) Clone. My OG was right on target, 1.140. I got a good double batch of yeast starter going (WLP838), pitched it, and let it sit for a few weeks. The instructions were a little confusing on...

Thanks!

Yep. After reading another thread I'm going to pick up some dry yeast, open up and add a grain to each bottle, then cap 'er back up. Hopefully that will save it :)

It's been about 70-72 where I've been conditioning. It was probably fermenting in a room around the 74 degree range. And by the way - it's not completely flat, but it just doesn't have much carbonation. Definitely not as much as the previous batch.

This is the first repeat batch I've ever done. It's AHS' Lemongrass Wheat. The first batch got rave reviews, and went so darned fast I had to make a second batch. The second batch, though, stayed in the carboy a little longer than I meant to, due to me going away on vacation at the wrong...

Thanks much. All of my batches so far have been pretty normal - 5 gal fermenter -> 5 gal carboy -> bottle. And I've been afraid to screw up carbonation by messing with the carboy -> bottle part.

What kind of containers are you aging the separate batches in? Do you age it separately, and then add a little yeast for carbonation before bottling?

Thanks. I read some of the information on The Mad Fermentalist's page. He's got a pretty good blog here - http://www.themadfermentationist.com/2007/03/treatise-on-oaking-homebrew.html I'm still not clear, when they talk about "aging on" oak, or "sitting on" oak, are we talking about...

I've seen some information about this, but it's somewhat sparse and I don't see anything specific about what I'm wondering about, which is timing. Namely, when should I age in a barrel, and for how long? I first thought I was looking at treating a 5 gal oak barrel like a carboy for secondary...

I'm in the middle of my third homebrew batch. The first two came out excellent. I made a simple Red Ale to get started, and then made a more complicated Pumpkin Ale in time for Halloween that was outstanding, even if I do say so myself.... One of the things I noticed in the Pumpkin Ale was a...

I'm just getting started in this, but I'm liking the idea of trying this as my second batch, ready in time for Thanksgiving I'm hoping... I have a newbie question for you. The first batch I made had was grain-only. I put the grains into a mesh bag, and brewed it like a big teabag during the...