Recent content by bru-ster76

I had the temp probe strapped to the fermenting vessel. It would have been using primarily the ferm temp with a little ambient air, but it was pretty well insulated from ambient air. After I pitched, it was stuck in the ferm chamber immediately and set to drop it to 67F, then I dropped to 65F...

I pitched at 70F, if I remember correctly. Perhaps the fridge thing is responsible. I'll load another into the fridge tonight and leave it for 48hrs and see what becomes of it. The downside I noticed about 1L bottles is you have to consume it all after opening as the oxidation...

yes, boiled the sugar first. I'm not sure how to describe the hefewiezen flavours. I'm a newbie at being a beer connoisseur and describing its flavours etc. I just notice a specific taste that I have found in every wheat beer/hefewiezen I've tried. It's a pleasant, sweet taste that is...

It was an extract kit from OBK. Light Dry Malt Extract, Chocolate & Victory Specialty Grains, Hallertauer Hops and Safale US05 Ale Yeast. I added table sugar to my bottling bucket, racked on top of it, stirred it gently, and began bottling. It's carbonated but not significantly. Beer wasn't...

I fermented it in the mid 60's, and it was left in primary for 4 weeks. I didn't bother taking more than one FG reading, as I figured after a month, it was more than done. The FG was where it was supposed to be. I refrigerated it for about 5 hours, but it's in a 1L bottle and after 24hrs...

So I finally sampled my beer after 3 weeks fermenting, 1 week cold crashing and 3.5 weeks bottle conditioning. It is a nut brown and tastes pretty good for my first try, but I have a couple of questions. 1. It tastes like a nut brown, but also has a slight hefeweizen flavouring to it...

I was wondering this today after bottling my first batch yesterday. I wasn't going to worry about it, although after sitting in PBW, the white bucket is slightly discoloured from the dark beer. Is the staining equally unconcerning?

I've since read up on Acetaldehyde and have realized that yes, it's the culprit, but it may have come from oxidation after Ethanol was created. Ethanol may have been reduced to Acetaldehyde again. The yeast should be able to convert the acetaldehyde back to ethanol during conditioning. I'll...

Hi, I just finished bottling my 1st brew, a nut brown ale. It stayed in the primary for 4 weeks and 2 days; the last seven days were cold crashing it at 5C/40F. I thought of a question during bottling. After this length of time in the primary, the beer is quite clear and the yeast cake...

Krausen has only been gone for a few days. It's been fermenting for 2.5 weeks total.

I was advised to keep it in the primary for 3-4wks and not rack to a secondary. I've been following that advice, but started to get concerned when the krausen went away.

How long will the CO2 layer stay on top of beer and protect it if the beer is left undisturbed? I'm starting to get nervous about oxidation of my 5G in a 10G fermenting bucket with a loose fitting lid. I've lifted the lid slightly and peeked in here and there, but the beer has been...

That's what I had figured. Glad to confirm it. All I've done is lifted the lid here and there to peek in to make sure the krausen continues to look healthy. Thx.

If I'm leaving my beer to sit in the primary 10G fermenting bucket, which has a loose fitting lid by design, do I need to be concerned with oxidation once the fermentation process slows down? The krausen is now starting to settle and collapse and its been 8 days. Should I avoid any unnecessary...

I'm using Safale 05. Do you keep your Chamber at the same constant temp throughout the entire time, barring cold crashing?