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I bottled 4.5 gallons of a honey wheat using enough priming sugar for a 5 gallon batch on 11/11/11. I opened one up on the 21 and it is very foamy but there is definitely CO2 in the beer because it was bubbling from everywhere in the glass below the big white head. I'm learning on here that...

Under what conditions can fermentation take 24 to 72 hours to show visible signs? I made a 3 gallon batch of some brown ale (Palmer's grain bill) last night in my new 10-gallon cooler system. I directly pitched 1 cup of 4th generation 1084 sludge that I had been harvesting from, well, 3...

Hey, I attempted to harvest yeast from 3 bottles of St. Bernardous Apt 12. I had the sediment layer from 2 bottles in the back of the fridge for about 3 weeks, and the sediment layer from the 3rd was obtained on "pitching" day (1/7/11). The night before, 1/6/11, I made 4 liters of 1.030...

I'm doing an Irish red ale and on transfer day (from primary bucket fermenter to secondary carboy), when we pulled the airlock out and smelled in the hole, our nostril hairs were burned a bit; it had a strong ammonia or vinegar smell to it. I'm pretty sure it still has quite a bit of active...

Hey y'all, Another one for ya: What's a "standard" lag time for a lager yeast? Specifically Wyeast 2001, Urquell Lager. It's been 24 hours at 56 degrees with no bubbling yet. The smack pack didn't fully expand over the course of about 4 hours, could this have something to do with it...

Hey everyone, I hope to glean some knowledge/advice from you. I'm doing a dry-hopped "Imperial/American", dry IPA. I'm calling it my "DRY-PA". I added an Activator Package of Wyeast 1098, as well as 2, 6 oz. packets of Munton's Dry yeast to ensure full attenuation of the over 9 lbs. of...

Hey, I'm doing an American/Imperial IPA and decided to do a late dme addition of 3 pounds however we forgot to do so until it was down to about 100 degrees as we had begun the cooling process. So, back on the heat it went, the dme went in at about 110 degrees, brought it to a boil for 5...