Recent content by Gulliverx2

All my recent brews are coming out with a clove-like taste to them. Is this because my room is set to 68 degrees and the chemical reaction is forcing the beer to ferment at a higher temperature? I can't tell what else it could be. a bit about my set up: - Fermenting room is at 68 degrees -...

Thanks for all the info! CO2 escaping instead of fermentation re-kick-starting makes sense... I suppose I could have waited longer till secondary, but still following exact directions from local beer supply store. Great note for next one as I'm trying an Abbey Ale! Will let this one sit...

I just transferred the highest gravity beer I've done yet (a Scotch Ale at 1.079) to my glass carboy, and have not seen anytype of restart of the fermentation process. This is wierd to me, since every other beer I've done yet (all lesser amounts of sugar) had at least some type of...