Recent content by bushman9995

What do you do with your leftover yeast from your primary and secondary batch? Do you regenerate it or just dump it down the sink?

The capper is fairly new and I didn't stir before bottling. I usually just add the sugar to the bottom of the bucket and siphon it in. I have made a good batch in between the two bad batches. So I have only had trouble with the Bavarian wheat with danstar Munich yeast fermenting around 75...

The fermentation was quick I think this may be my problem. I didn't crank down my ac, because I live in Georgia and I would be paying out the butt for electricity. The bottle had a good seal that wasn't the issue. Maybe if I had transferred it within 3 days to the secondary and transferred to...

I am using glass bottle. 5 oz of corn sugar boiled for 5 minutes and added to 5 gallons of beer. I added it to the bottom of the bucket and siphoned it into the bucket. It has not been an issue with any other beers I have made. The beer is 4% abv. And why would I add yeast at bottling. There was...

This is the second time I have attempted to make this honey ale. Once agian it did not carbonate in the bottle. What is some reasons that this can occur? I have some thoughts about the yeast I used and the temperature of my man cave. I used a german yeast from a bavarian wheat kit and added...

Sounds good! That is what I am looking for around 6 to 7 abv. I will probably do what you said add a little bit more sugars to my recipe and adjust fire as needed.

How do you increase your alcohol level in your batch? I have heard adding more sugars raises this level, but I'm unsure if you must add more hops as well.

What do you mean by ample time to age? In the fermenter or in the bottles?

I rehydrated it at 90 degrees then pitched it in the cooled wort

I'll have to read that book. What happens if I just pitch some more yeast into my brew?

So does it effect the alcohol level making it weaker? From what I understand about some liquor like rum they use the fusel alcohol to give it the distinct flavor. I do want to figure out the correct procedure for my beer thou.

So if you do ferment too warm is the only repercussion a sweet tasting beer? And what if you just let it ferment longer?

I really just would like to know without having to take a gravity reading if it hurts anything to let it ferment for 2 weeks in the first stage then a week in the second stage fermenter.

The instructions on the kit told me to start the yeast at between 90 to 100 degrees. Then pitch it in the beer that was cooled to 80 degrees