Recent content by doomy86

Your links do not work, i just get a login page..

What kind of yeast did you use and at what temperature did you ferment?

Don't worry, you did not ruin the beer. The sodium content of 80ppm is still well in the recommended range of 0 - 150ppm of the brunwater sheet. With this much lactic acid added what was your mash ph? did you start out with RO water?

I think the chance to ruin something is really small and stems not from removing yeast cells but by infecting the beer..

Looks good. If you pitch enough yeast it's normal to reach high krausen pretty quick.

Did you shake the keg after putting pressure on and what was the temperature of the water? Sounds like its leaking where the tube connects to the metal pipe, check the small metal clip or clamp that holds the tube..

There is still yeast in there, if its still viable enough to ferment is another question. With the high alcohol content of an imperial stout probably only for a very sluggish fermentation. So take care when topping up that keg, it will probably ferment parts of the added sugars and create some co2.

I would just wait, if you still get nothing after 72h you can pitch the 2nd packet. When i brewed my last ESB with just one packet in 6 gal of 1.055 wort it took almost 3 days to see and smell activity. I have to admit i got a little bit nervous. The beer turned out very good.

Probably the long boil time is used to concentrate the wort. Just target the higher OG and do a normal boil.

I'm glad it turned out well. I have to admit i never used a blow of tube yet. Cheers!

Hi kiebawls, Don't worry, as you said the yeast is probably just past the high kräusen point. You can check the gravity to see if it already reached final gravity. Cheers!

I would go with the 15 gal, i regularly do biab in a 25 gallon pot and it works great.

Hi chrism101, It is going to be difficult to find out without some serious DNA analysis. Near from where i live, there are many wild hop vines growing, i will go and brew a beer with them this year. Cheers!

I had the same problem every time brewing with dry hefeweizen yeast (sometimes even with liquid yeast). A few weeks ago i brewed my first hefeweizen that actually tasted right. I'm pretty sure the yeast had nothing to do with it because i already used it once and the beer came out bad. I think...

I have dosed some bright beers with brett, they were already carbonated and bottled. It took around 2 months for them to develop some tartness and brett aromas. The gravity dropped a little bit and carbonation increased again. This was done at cellar temperatures (10 - 12C). At room temp they...