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pretty wild... just, for the complete and utter hell of it/ see if i should dump it out and free up a primary, checked the beer out.... and crazily enough it was actually down to 1.011. so thats like 11%, tasted about a spoonful of it and it tastes like it should, a strong ass IPA. so this...

all of my beers thus far have taken an exceedingly long time to ferment - im talking 3 weeks minimum. keeping everything in large chest freezer with digital controlled thermostat @ 69 previously, bumped it to 72 to try to see if it helps. anyways, ive had an APA fermenting for some time. it...

thanks guys, i appreciate the help. ill let you know how it turns out :tank:

anyone have experience doing either of these?

Yeah i've got kind of an amber hop ale brewin right now, i was thinking about that. if i repitched it onto that cake should i siphon gently onto the cake then give a few swirls? or should i agitate it quite a bit to get some oxygen mixed in? if i did champagne yeast, would i need to make a...

Extract imperial ipa 1.095 OG Ferment 69F degrees. Wyeast American Ale yeast smack pack (no starter... being a noob is a *****) This thing fermented off the hook for quite a while, about a month in it was down to about 1.040, about a month from THEN its been at 1.037 or so for quite some...

sounds good. i appreciate the input.

The problem remains as thus - if it attenuates to 1.011 or even close to that, it'll be upwards of 10%. Advertised is 8.5% @ 1.030. I honestly dont want a beer anywhere near the 10-11% of full attenuation. The reviews on their website said it came out fairly sweet but well rounded altogether...

how can you tell the difference between unfermentables or a stuck fermentation? or is it a guessing game. also, is it appropriate to let the current yeast run its course, then if fermentation sticks, then add yeast? or pitch more yeast right now?

Hey folks, I brewed an Imperial IPA from Williams brewing out here in San Leandro, CA. Used the ol' Wyeast Activator and it seemed to really be good stuff, signs of life right away. I got kind of spooked by the OG though. Reading approx. 1.095. The instructions say that FG needs to be...

I wasnt saying my good luck will be the same across the board at all. As i said, most of the threads i see say to wait at least a day beforehand... I doubt most people are like this, but my work is so erratic that my brewing is always the same. Could get a free chance and brew on a whim. And...

I just wanted to post and mention my experiences with Wyeast Activators. In using the Search i found a lot of "it could take a day", "it could take 5 days", etc. I have made several batches using the Activators. Every time they take less than 30 minutes to show signs of inflation...

right on. thanks

man that sounds awesome. I was told the secondary would help with less sediment in the brew. how much yeast IS actually at the bottom of a bottle of homebrew? is it comparable to say a bottle of store bought hefeweizen or belgian wheat?

yeah, i already have a secondary, a 5 gallon carboy, i can see a 5 gal carboy being a bad idea for primary fermantation due to bubbling out... is this correct? the beer is an amber ale which i will secondary. I have a 6.5 bucket on order and will give the ol' college try at making a hefeweizen...

Hi, my first brew is going as well as expected... pacing back and forth looking at bubbles... or i was, until they stopped after about a day and a half. From what im reading/hearing dry yeast works really fast. So im assuming its ok. But i took a peek in the ol' brew bucket to see what it...

awesome, man i wish i could have a homebrew - this is gonna be the wait from hell. thanks man

Hi, last night i brewed my first batch. the midwest supplies autumn amber ale. followed directions entirely - steeped 155 exactly at 30 minutes, set 10 minutes off heat, mixed extract in, returned to boil - i am boiling all 5 gallons in a 30qt pot, could never get it to a rolling boil on the...

The term "beginner" isnt quite truthful, as i have yet to receive my ordered "beginner kit". I'm trying to read as much as i can but have one question that should be easy for anyone thats done it. When primary fermentation is complete, will there still be a head on the brew? what im...