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I brewed a light golden ale around Thanksgiving. Life got busy and I just got around to it tonight. The beer has been on primary in the fermentation chamber around 65 degrees since then. I would have to check the notes, but the beer was about a 1040ish OG, and now measures around 1.006...

I'd have to look at my notes, but I'm guessing about 7-10 days. I think I kegged it the week before Thanksgiving and then sent it over for the comp on Nov 30. Two weeks later it was a green pepper bomb. Really want to brew this again and figure something out with the coffee profile.

I have brewed this twice now. The first time it came out around 1084 OG and it held up for a good couple of months. Sumatra at flameout and Kona in secondary for about a week. The second and most recent time I brewed it, I did Sumatra at flameout again, and Jamaica Blue Mountain in...

Coffee tends to fade fast. Not as fast as some hops, but it fades fast. My coffee stouts lately have simply been grounds in secondary, then I cold crash and put some kind of filter over the siphon when going into the keg. I'd move it off the yeast, let it sit until you think it's ready to...

TBH, depending on how big / fast the leak is - RDWHAHB. I found out the hard way that overtightening will destory the bulkhead and make it all but impossible to seal without using some kind of silicone sealant. Mine leaks like that on occasion, usually if I put downward or upward pressure on...

Thanks for these links. I had used Brewers Friend, but they reported the viability of this yeast packet to be 0%, which just didn't add up. I wish there was some kind of consensus on the science of this. I know that Jamil Zainascheff states that he and Chris White worked on some yeast...

Looking to brew my Breakfast Stout again, and I'm looking through the fridge and I find an old packet of Omega Yeast Labs British Ale II, packaged on 2/6/15. The OG of the beer comes in around 1.084 and I generally try and put 6G in the fermenter. Putting this through Mr Malty says I'd...

I have a Spidel 30L fermenter and I use a 5cf chest freezer with a collar I built out of 2x10s. Fits great with the Spidel airlock.

What was your OG and how big of a starter did you use?

Anyone else have this beer turn out acrid? I just kegged this on Sunday and the flavor just isn't right. Like strong, burnt coffee is what I'm picking up. I used 2 ounces of Sumatra grounds at flameout, let it finish in primary for 1 month. Went from 1090 to 1026. Couple weeks ago I racked...

I took a gravity sample of this beer on Saturday, so 6 days after I pitched. Airlock activity had stopped as far as I could tell. I taped the STC-1000 probe to the bucket and set the STC to 18.6C for the first 3 days, then ramped it up to 21.5C for the next 3 days. 1090 attenuated down to...

If you truly opened the yeast and poured it into dilute Star-San solution, it is possible you have killed your yeast. That's what Star-San does - it uses acid to break down cell walls and kill whatever may be alive that it comes in contact with - including bacteria and yeast. Next time, just...

If you've got that much airlock activity, your yeast are most likely done with their aerobic growth (Consuming free oxygen in the wort), and now they're onto anaerobic growth (consuming sugars). Pitching another satchet at this time probably won't buy you much. Most of the yeast character comes...

I've used their 1056 equivalent as well as their 1098 equivalent. My beers that I've used the West Coast ale on have come out very well - in clarity, attenuation, and flavor. I live in suburban Chicago and the owner of Omega tries to be active in the homebrewing scene, so I like to buy local in...

Thanks. A buddy came over and set me at ease as well. I've just never seen so much brown stuff floating around in the starter. Oh well, hopefully that + 1 pack of liquid yeast is enough to battle my 1090 wort!

I think you're right. I brewed this today. With my rig I got the 1090 OG, but I had to do a 90 minute boil and ended up with 4.8G into the fermenter. Not too bad. Also ended up subbing Wilamette for Mt. Hood as that's what I had on hand. Forgot to add the chocolate during the boil too. I...

Took my starter out of the fermentation chamber and it looks like this. Lots of brown bits floating around in there. It was an OYL-006 (equivalent to WLP007/1098) yeast packet into 1.5L of about 1040 starter wort with a teaspoon of so of yeast nutrient. It tastes slightly sour, maybe more...

Thinking about brewing this tomorrow. As I put the recipe from the front page into Beersmith, I'm getting a total of about 20 and change of total grain bill, and an estimated OG of 1.102 at 82% mash efficiency at 5 gallons into fermenter. If I increase batch size to 5.5G, the estimated OG is...

Can verify, but it's not like we don't try to get you to start earlier.

It actually has to cool more when there's no beer in it. Full kegs have a lot of thermal mass, which will help keep the inside cold once it's already cold. I unplug mine if there's ever a situation when I have no beer because it's the type of cooling unit that requires a defrost every now and...