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I made a really tasty stout, last weekend I went to bottle after 4 weeks in primary, got a couple gallons racked into bottling bucket and saw sediment coming off the trub in the fermenter and bottling bucket. I had already added 6 oz brown sugar for priming. I saw no choice but to return beer to...

Thanks all, so carbonate is only used to raise alkalinity and serves no other purpose as far as the finished product is concerned? In AJ's primer, I didn't see mention of adding magnesium to water profile, would mg not be beneficial?

I can't brew with my tap water and was wondering if distilled water would require any amount of carbonate in addition to the standard salt additions.

Thanks guys, I really appreciate it:mug:

I got a water report from the city and it's like reading Chinese. It's my understanding that levels of carbonate 50-300 mg/l and levels of calcium 50-150 mg/l are acceptable but my water report lists "hardness" as 300 mg/l, 99% of which is calcium carbonate(CaCO3) and 1% magnesium. Is calcium...

No offense meant there pardner.:mug:

What you've done is no different than someone opening the lid of a primary bucket to check gravity when fermentation slows. people do that everyday and then repeat it 2 or 3 times over the course of days to weeks to make sure they've hit terminal gravity. Why would this situation be any different?

I hear ya, I don't think there can be a general rule of thumb anymore with so many different styles, ingredients, methods and gravities.....common sense is our best tool. :mug:

Having trouble reading your post, my eyes keep wandering to your avatar :) I was thinking just what you said. I've left beers in primary for 3-4 weeks before, only because they didn't taste or smell right. This one was spot on.

Thanks pardner.:mug:

I used a 24 hour 1056 1 quart starter. By cold conditioning, you mean crashing to settle everything on the trub?

Any of you gents bottle sooner than the 3-4 week average? If so, did you have any trouble? I just made a 1.070 brown ale that fermented down to 1.010 in 5 days and held there for another 5. There was no off smell or taste at any time so I saw no reason to let it sit on the trub.

Hey guys, last year I found a website that had custom stainless steel 16 gal. keg fermenters but I can't remember who it was.....any help would be greatly appreciated.

Thanks guys:mug:

Thanks guys, how about another wyeast strain comparable to 1318?

Hey guys, is there a good dry yeast substitute for 1318?

It's a 1.070 ginger, I got another SP, it's been activated now for 5 hours with no sign of swelling. I spoke to Wyeast, they said the Trappist shouldn't take this long to swell and the product has been compromised. The brewshop is closed, so it will be tomarrow night before I can get more yeast...

Thanks guys, it's a six gal. batch and there's no krausen, no churning and no pressure differential in airlock (double bubble).

I've had a batch on Wyeast Trappist for 24 hours with no signs of fermentation at all, the Smack Pack was made Sept. 2011, and when activated, never swelled(I waited 3 hours, then pitched @ 70 deg.) Is this yeast slow or should I repitch? In my experiece, Wyeast usually goes nuts around 10-12...

Thank you, my friend.:mug: