A friend and I made a 10 gallon batch of this last week. I used US 05 and its already done. Finished at 1.015 or so. A little lower than I had anticipated, but 05 is a beast so I shouldn't be surprised. The sample tasted so good. Can't wait to add the cold steeped coffee, oak and bourbon
Was it done fermenting before you moved it? If not then there should be a blanket of CO2 over the top of the beer CO2 is heavier then ambient air. If you didn't jostle it around then I would just put your airlock on it and hope for the best
I would skip the brown sugar and add a little bit of molasses instead. The brown sugar will dry it out because its mostly just cane sugar with molasses. I just made a pumpkin ale and added one teaspoon of spice. It was perfect. You are adding almost five times as much. Probably be okay adding...
I always use gelatin in the keg. I ferment and dry hop in the primary. Then cold crash for several days and rack my cold beer on top of the gelatin mix. The best way to get the gelatin just right is to put a tsp in 1/2 cup water at room temp. Stir and let sit for 20-30 mins then heat it in...
I just made a pumpkin ale this week.. I used 1 lb of pumpkin, 2 oz of molasses and 1 tsp of pumpkin spice. Malt bill was 2 row, vienna, crystal 20 and some special roast. Hallertau hops. I have high hopes for this one
My questions would be how much water did you use? Do you know the boil off rate with your system? Did You stir the mash really good making sure there were no dough balls in the middle? Your beer will be more bitter with that low of gravity
I think your biggest problem was not pitching enough yeast and then rushing it out of the fermenter. The transfer from the bottles back into the fermenter probably oxidized the hell out of it too. The most important things in brewing good beer in my opinion are : pitching an adequate amount of...
I usually make a 1 liter or 2 liter starter 3 days before brewday. I leave it on the stir plate for a day. Plenty of time for it to finish IMO. Then cold crash for 2 days in fridge. On brewday, I decant and leave the yeast at room temp while I'm brewing. That way it's around the same temp as my...