Recent content by IanEiderbo

Yeah! We'll be doing that with a batch we bottled yesterday. I'll let you know!

I've been looking around to find an answer to this question for a while now. When you add your priming sugar you basically give the yeast a little more food to eat. As I've understood it the beer will need 2-3 weeks in room temperature to carbonate. This got me thinking though. Shouldn't the...

Hi guys! We brewed this IPA with an OG of 1.062. In the end it fermented to 1.021 which is a bit higher than we wanted to but that was expected since we didn't do a proper starter due to some time restrictions. After the primary the Citra/riwaka/amarillo-bursted IPA smelled amazing. After a few...

Ah, well it's not exactly as in this recipe. I mistook the amounts of the extracts so that the amount of light (9 lbs) and amber (4 lbs) we're switched around. So there is more light malt than amber if you see what I mean. The OG was 1.080.

Bump! I really need your advice. Bottling day is coming up! :)

Well, 60-65 was what it initially fermented at. I might have been a bit unclear in my post. Anyways, it was first fermenting very healthy at around 60-65. I then put it in a room inside the house which was about 70-72 to see if the yeast would like that temperature better but nothing really...

Well, it basically looks like there is a thicker fluid in there as well as a more watery one that gets separated. Could be leftover sugars? After transfering the beer from the primary to the secondary and adding the dry hops this seems to have disappeared. It doesn't look as cloudy as it did...

Bump! This thread just became visible and had been pushed back a few pages! :)

Hi everyone! I'm Ian. First post, first brew. Although I'm happy I've finally started brewing my first batch hasn't been totally without question marks. So I did this IPA: http://www.tastybrew.com/newrcp/detail/451 What the big problem has been is that the gravity seems to have stopped...