Search results

Yep I think you're right! Based on how sharp the alcohol tastes I think this needs to sit for a while.

So getting creative and little brash as I become a better brewer I made what was intended to be a honey IIPA that has turned out to be what I think is mead-like. Considering I used 5 pounds of honey I guess I shouldn't be surprised. It tastes fantastic with a very high ABV (probably 10% or...

Thanks everyone for your replies.

Searches on "auto-siphon" turned up the expected questions like "how do I get this to work" or "why is it clogging" or "why is there a loose piece of plastic in the bottom"? I can't believe I ever went without an auto-siphon. I also can't believe how dependent I am on unreliable pieces of...

I have a honey IIPA that just stopped primary fermentation after 3 weeks!

Very true. Guess I'm gonna make a stir plate!

I started to build a stir plate once then left the fan I was gonna use in the Home Depot hardware aisle......Do you guys leave them running continuously? It does take some planning with my method, in fact I wanted to brew today but my starter isn't done yet.

I understand the logic of a stir plate, just don't see the need. Now if it is proven they make healthier yeast than I'd listen to that. It seems people use them largely because they have a high coolness factor.

I've successfully harvested yeast multiple times now by doing a few good "swirls" a day of my flask, and feeding the yeast a second dinner after 2-3 days. I always end up with big starters that make great beers. Can some explain why there is a need for fancy stir plates? I'm not being smug...

Some TLC and regularly feedings is all this baby needed. Bells yeast harvest.

Yes, I'm sure it is 5 gallons (I've corrected actual gallon marks on my bucket). I'm talking about bottles that have sat for weeks before refrigerating. I agree a scale is the best guess at correcting the problem. Thanks

It's not fizzy, more foamy, if that makes sense. I suppose it could be as simple as inaccurate measurement, but one would think it would improve as I reduce priming sugar. Obviously it is something I am consistently doing wrong, just gotta figure it out.....maybe it's time to start kegging.

Hey all - I seem to commonly run into my beer bottles having too much carbonation if I let them sit in the fridge for a while, even a matter of several days. Doesn't seem to have anything to do with how long they've been bottled, and after a day or so in the fridge they are carbed...

None, if you want a "a very strong presence". I was going for a subtle aroma. I'd say less is more, but that's just me.

ALL-CAPS GUY is brutal!

I did some tweaking and I think this will be a great summer beer. I also think it needs to sit that long to truly be good. I've cracked one per week for a month now and each one is a little smoother, but still pretty tart. So I'd recommend less than 4 lbs of strawbery, and patience. This...

Two Hearted Ale hurricane

Trying to bring this thread back from the dead..... I made a partial mash IPA yesterday and accidently got the steep temp close to boiling for a minute or so (not paying enough attention)....I quickly pulled the muslin bag and let the water cool down before steeping at 150 F the rest of the...

So as long as the yeast is in active fermentation it should remain healthy? Thereby theoretically I could keep feeding it a little until I have the starter size I want and/or am ready to brew and pitch? And how do you measure yeast count other than gauging the size of the cake? Right now I...

I'm getting ready to make a Two Hearted Ale clone. I made a starter with TH yeast then decanted and put the little guys in a jar (with no headspace), and refrigerated. This week I pulled the jar out and cranked up another starter with it. I've since stepped it up again and it's looking good...