Recent content by Fritter

Thanks very much for the replies I've gotten here and excuse the typos I found after rereading this thread. Does anyone see anything wrong with my friend's suggestion to bottle it if it tastes right at three weeks after the fresh yeast addition or add Safale US-05 if it tastes "really really sweet?"

Yep. Added yeast after pouring bottles of bourbon Barrel Ale into the Porter wert. It was 75 degrees when I added yeast. Made the BBA. In a week moved it to secondary and added 12 oz. Bourbon and cubes of oak.10 days later bottled it. We used a bottle filler and siphoned it into the bottles...

The bourbon barrel ale was supposed to be 8.2%. I've alway just followed directions before and have no hydrometer. So I think I will you your recommendation and my friend's that I posted above. See how sweet it is in three weeks and add a starter like you say. The tasting idea seems good and...

I got the extract kit in April and didn't boil the wort until July. The yeast was in my shop at about 60 to 75 degrees for that time. I can imagine not following this unbelievable story. I poured 40 bottles of the ale into the ready to ferment 5 gallons of Porter and pitched the yeast. I asked a...

I made some bourbon barrel aged ale. Bottled it. The vanilla taste was too much. Was going to combine it with Porter at bottling. Screwed up and poured bottled beer in wort before pitching yeast. Never fermented. Maybe yeast got warm for too long. Added outdated bread yeast in desperation. No...