Recent content by grum_ck

Belgian dubbel sounds like a good plan (I’ve got one fermenting now ;-). I used a fairly standard starter of 200g DME in water making a 2l solution (which gave a gravity of 1.040). They suggest to have the starter a little warmer (24C) to promote yeast growth. Good luck.

What is your room temp? Warming tends to be a good way to get yeast going again (up to about 75F). Pitching yeast into an alcoholic environment may mean they will struggle… you would be better to get them fermenting in a starter for a day before pitching. Have you tested your hydrometer...

Well, a big case of “told me so”. Now over 11 weeks in, these have finally come good. I’m guessing that although the beer was stored at 70F, the beer must have taken weeks to get back up to temperature? And get the yeast up and running again. Makes sense in hindsight I guess...

Just an update on this. Tried one of each of these (one with extra sugar and one without) tonight. The one with added sugar now has reasonable carbonation, and the one that was just left is still under carbonated – hasn’t really changed in the past 3 or 4 weeks. Thinking I’m...

Hey guys, thanks for your thoughts. To clarify, it was only 2 weeks (of the 9) where they were stored under 70 – weeks 2 and 3. And once I got the bottles warm again (week 4) I gave each a shake to get the yeast back in suspension (repeated week 7) – thought that would help. The OG...

I decided to try a small amount of sugar to see what happens… I opened a couple of bottles today and added 1.7g of corn sugar into them (in a pre boiled solution) and re capped, will give them another week or 2 and see how they go.

OK, I’ve read several posts on being patient (and other rules of carbonation), but I think my beer is under carbonated :o. I bottled 9 weeks ago, with 158g (5.5 oz) of Corn sugar in 23l (6 gal)- (as calculated by beersmith) in a 5% pale ale… bottled in 12oz bottles with caps. When I open a...

Having hard water may end up in your favour if you are brewing porters and stouts… as traditionally they work in hard water areas like London and Dublin.