Recent content by hapifam

Just wanted to say THANKS to y'all for the advice and insights!!! I'll let ya know how it turns out in another 10 days or so...

Thanks for the advice. I only transferred it because it seemed to have nearly stopped fermenting. What is the general rule of thumb for when to transfer??? Thanks in advance...

I didn't appear to have much in the way of unfermentables in there. Thanks...j

7 days in primary. 10 days in secondary. It is an extract batch. Thanks...j

Last night I bottled an ESB that was brewed w/ Wyeast 1968 London ESB yeast. OG was 1.054. Last night it was 1.020. It had been at almost 1.022 when I racked it a week ago, which reactivated it somewhat. It has been fairly inactive for about 3-4 days, so I figured it was done now and went...

Last night the saison was at 1.020, after about 15 days fermenting. It appears to be doing nothing, which would normally have me thinking it's stalled (temps have been a bit lower - mid 70's) and probably a bit worried. From what I'm gathering from the advice on here, I am planning to just...

I don't know much about it, but I can tell you that the recipe I used calls for 3/4 cup cor sugar @ bottling.

THANKS to you all!!! I've been out of town for awhile so I haven't seen all the responses until now - COOL! Just wanted to let y'all know that the advice is appreciated and I'm learning quite a bit. I have a pale ale to bottle either tonight or tomorrow and I think I'll take a hydrometer...

Hey y'all! I'm new to homebrewing as well as this site. Both totally cool stuff!! I just started a batch of saison w/ WLP 565 Saison I yeast. I pitched the yeast 42 hours ago and it's still crankin'. It's been fermenting in a room at 80-82 deg. I've read lot's of different things about...