Recent content by Germanbrewgal

Well I took a hydro reading again. Fine bubbles in test jar so I spun it and spun it! It ended up at 1.020. That's 51/2% Think it's good to go! Bottle time! Thanks for all the input!

Thank you CA_Mouse the sg was 1062 and is now 1025 that brings it to about 5% I'm content with that. Won't be able to bottle this wk end but I will bottle asap thank you again!

It's went down 3 points. I just warmed it to 72 it was at 68. Still has signs of fermenting yet so that's good but I'm starting to worry a lil more about infection cuz it's taking longer than I intissipated. It still smells and tastes good and as long as the hydro is still heading down I guess...

I have been fermenting mid 60's just threw a towel over it to warm it up a bit. Still bubbling. Yes it was dry yeast. Tell me why making a starter can be counterproductive ?

It doesn't take long I leave the lid 1/2 on and 1/2 off and turn the burner down a lil

Welcome Hoppy2bmarry! These are the most helpful people around! Enjoy :mug:

Started mine a little later to date than I intended on but started 2-14-16 having my first sample as I type just emptied the glass lol I wanted to check the gravity. The starting sg was1062 yea I know I'm pretty proud right now and the gravity as it stands today and still fermenting is at 1028...

And the reason not to if dry? I know there is no need for you to make a yeast starter if dry but is there a reason not to?

Had a brew day today. Brew by myself so I'm tired phew! Brewed an oatmeal stout Its fermenting away already. I made a yeast starter even though it says not to. Is there a reason not to? I always make a yeast starter be it beer or wine took a pic while Transfering it

Brew it up! As long as it was kept cool and dry, give the grain a taste, waste not want not chances are it's still good:mug:

http://youtu.be/I8R8EK8FycY I thought I had scorched them a lil but just took them out of the bag they taste pretty good, I guess I was just a lil nervous here's a pic what do you guys think?

I have read somewhere not sure where to let toasted oats sit in bag for 2 or so weeks after toasting does that seem right?

So would it be better to ferment in my 6.5 gal carboy till fermented then move into chill area?

CA_Mouse how long would I put the fermenter to chill in order to clear? Thanks for all your help!