Recent content by IDHIGHLANDER

The yeast was pitched 14 days ago. The blast pack seemed whimphy. I need to learn to make a better yeast starter. I used WYEAST YEAST STRAIN: 1728 | Scottish Ale. 7.6% still wouldn't be bad!

My scotch ale finally took off and fermented actively for a full week. Now it produces a bubble every 2 minutes. Should I move it to a secondary fermentation carboy to get it off the dead yeast? Or will it be okay for another week when I can bottle condition? I don't want to explode the bottles...

at 38 hours There is more foam activity on surface and now its starting to bubble on airlock at rate of 1 bubble every 30 sec, so I'll hold off until tomorrow. At least its still alive!

I just made a batch of all-grain scotch ale and the blast pack seemed wimpy. Now 36 hours later still no yeast action. Do I wait or can I repitch with a different yeast?

I've got a batch of Russian Imperial Stout ready to bottle. Is it better to measure the sugar separately into each bottle or measure the full amount and mix into carboy and then bottle?

The yeast kicked in overnight and is doing nicely! Thanks for the advice!

Tried a kit from Muntons of RIS. Followed instructions, but the yeast doesn't seem to be doing anything after 6 hours? No sugar called for in the instructions printed on the box. Any ideas what's going on. Other RIS recipes don't seem to call for sugar. HELP, is my yeast a dud or did they...