Recent content by jessemanring

If you wait past 6 months it just gets better!

what kind of yeast did you use?

Well after some time I decided to take another gravity reading and it slipped under 1.04 to 1.036 and that was it. I then bottled it and waited. The affect was less alcohol but that has made a different beer. It has large hints of chocolate and is very easy to drink. I would have done things...

APFELWEIN with a hint of cinnamon (GERMAN HARD CIDER) 12/29/2010 INGREDIENTS 5-GALLON ORGANIC APPLE JUICE (365 1 GALLON JUGS ORGANIC AT WHOLE FOODS) 3-1/2 POUNDS OF DEXTROSE 1 5-GRAM PACKET OF LALVIN K1-V1116 WINE YEAST FERMAID K YEAST NUTRIENT (CALLS FOR-0.5-1 GRAM PER...

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Yea that was the mash temp at about 140-145. I am keeping it at 69-70 degrees. I will give it until next friday then I will bottle it. All of you are amazing by the way for your help. It is really difficult not having others that brew and to have help is a BIG relief! Thanx!

Ingredients are: 3.3 lb. special dark LME 3 lb. extra dark DME 1 lb. maltodextrine GRAINS 1 lb. Oats 6 oz Dark Chocolate 12 oz. 2-row Pale 2oz. Carmel 120L 4 oz. Victory HOPS 1 oz. Bittering 1Oz. Flavoring Yeast 1 Windsor It was 1.04 after 4 days I never took an OG

There was nothing blocking the hydrometer and I used a brewers best kit. If anything the wort was made at a lesser than hotter temp. I would say about 140 degrees.

So I began fermentation on my oatmeal stout 6 days ago. The problem is that it was fermenting really well for 2 days then it stopped. The gravity is at 1.04. It is at 71 degrees, I tried agitating it, I added yeast, still nothing, then I started a mini batch of malt extract with champagne yeast...