Recent content by edpelo

when i cracked the lid to bottle i got a bad waft of sour smell and immediately was worried the batch was a goner. after a few seconds it was gone though. i racked it and took a taste before wasting any bottles and couldn't find anything notably wrong so i proceeded to bottle it after adding...

well, as suspected i re-aerated the wort and threw those two vials i purchased in and it's already fermenting this morning. apparently i did something to that yeast i washed that must have killed it or significantly dwindled its population. i wish i knew where i went wrong. normally i can...

no krausen, nothing. totally dead. i went to the brew shop and snagged to vials of the same yeast and pitched them both. i'm not sure where i messed up, but it had to be the yeast. the beer turned out huge (1.085) and one fresh vial wouldn't be enough so considering i had no sign of fermentation...

I'm a bit concerned. I brewed it Friday night. It's Sunday morning and I have not so much as a bubble coming out my blowback tube. Thinking it might be a bad lid I cracked it to see if there was any activity beneath. Nothing. I'm thinking I better stop by the brew shop this afternoon and grab a...

it is too late, but it worked out well! i have a 2000ml flask that i filled, boiled, and cooled. I added that water to my fermentor, mixed it well with a plastic spoon so everything was suspended, then let it settle for about 15. it really separated nicely. I poured that off into another...

you know what, i'm going to try it. i'll bottle my wookey tonight, give the slurry a good washing, and use it tomorrow night in the porter. could you provide just a bit more detail on the procedure you recommend. this is what i imagine i would do: -pour sanatized, cooled water into bucket, mix...

Hmmm. Seems it might be better to wait long enough to do a starter or just pitch two new viles...

I wasn't planning on pitching onto the entire patty, however, I was concerned about the yeast being stressed... how big of a deal is that going to be going from a 1.07 beer to another 1.07 beer? As for the hops, have most or all of the acids been soaked out of them at this point? Why not...

I just brewed a Wookey Jack Clone. It was pretty big, 1.07. Hopped and dry hopped heavily. I'd like to bottle it while I'm cooking up a porter and then toss the porter on that patty. My question is if all that hop matter in the patty will have much effect on the porter. I don't mind hoppy...

So you're saying the directions on the typical smack packs are wrong and that said smack pack is not enough by itself to ferment a strong ale correctly? I've read in a few places that the smack packs are so good that starters are no longer necessary. I've also read that slow fermentations are...

Thanks guys. It turns out the lid to my bucket must be leaking. It's definitely fermenting! kh54s10, what do you mean by "optimally?"

Hey everyone, I've brewed a ton with WYeast and Safale. I tried a new batch with White Labs 41 the other day and have no fermentation after almost 48 hours at ~72 degrees. The directions on the yeast vial say to remove from fridge for 3-6 hours before shaking and then pitching in the wort. I...

I may check this out too: http://www.midwestsupplies.com/sinamar.html

That could be an issue to. I use a hand-cranked grinder at the brew shop. Maybe I'll use there automatic one instead and run it through a time or two. Thanks!

Thanks for the info guys. I guess I hadn't realized that the SRM range for porters wasn't super black. The reason I began wondering was due simply to a side-by-side comparison with some other porters I drink, like the Sierra Nevada Porter for instance. It certainly appears significantly darker...