Recent content by Beer_Bear

Ok so i messed around on Beersmith and came up with this recipe: 7 lbs 15 oz of Pale Malt 2 row 12.8 oz of Munich Malt 10l 6.9 oz Caramel Crystal Malt 60L 6.9 oz Black Malt 4 oz fresh spruce growth 2 oz vanguard American Ale Yeast And wallah!

I'm brewing up a pine tree beer, the last one I made was delicious, but it used the breiss dark malt syrup, I want to do it all grain, does anyone know the make up of the breiss dark malt syrup? Thanks

Lol I think that's a good example that there are infinite ways that the beer can act and still be fine

Alright I was worried for nothing, looked at my fg and it was dead on for the recipe! Which makes me excited, I nailed both fg and og and it smells delicious! Thanks for the help

Thank you all for your replies! I'm still learning! Much appreciated

So wait or repitch? I've got both sets of answers here?

I understand that, I just misplaced the vile for now but the temps were good. Would repitching any help at all. It was my first bath with the liquid yeast so I didn't dawn on me that it would p been expired

The yeas was a liquid white labs English ale yeast, with a pretty consistent 68 degrees. I didn't realize it was expired until I was ready to pitch it, the store sold me it very expired which ticked me off

Nah I put it in the primary Tuesday morning at 2 am, so I checked it Sunday as all bubbling had stopped to see where it was at, I was just worried because it only bubbled for 24 hours and the yeast was 4 months expired.. So I'm worrying about nothing? Give it more time?

Brewed my first all grain the other day, a clone of the edmund fitzgerald, OG was 1056, recipe called for 1057. Put it in the primary, took a bit to get started (yeast was expired GRRR) but it rapidly fermented for about 24 hours, then quit bubbling. I waited two days to check the gravity and...

Thanks for your quick response, i know it was cold storage essentially, but i didn't know if there was something I could do. This is my first lager and its been a shaky process to say the least, so i'm just nervous. That makes me feel better and will now start bottling!

I've been lagering for 3 weeks now, checked my FG, and its at 1.018 when the recipe says it should be 1.016. Is 1.018 acceptable or is there a way to lower it even more??

Also does it matter the temp the yeast is fermenting at? It started in the upper 50s low 60s, couldn't get it tO go at a lower temp, will this harm my brew?

it won't freeze, its cold down there but not THAT cold. I was trying to design/craigslist a small fridge to fit my bucket, but i need the money and the time lol. It remains in the 40's is my guess, our heat isn't on during the days really, but is the process to lower it 1-3 degrees each day...

I don't have a fridge or anything to provide a stable cooler temperature in that form, however I live in Michigan and it is winter time... Would it be alright to just store it in my cool basement or cool barn, or should i buy a temperature control for an old fridge that I have? Any suggestions...