Recent content by Justinian

Thanks for the responses guys! I didn't think to taste the first batch - I just assumed it was kind of a dud.

Recently I tried my first all-grain brew with the BIAB technique. My efficiency was not good though (I think my bag was too small) and I ended up with an OG of 1.030. I went ahead and dumped in the yeast anyway. Obviously I'm going to end up with a pretty watery brew, but I'm really invested...

Thanks for the responses guys! I decided to just do a 'dirty' rack to secondary, carrying over some of the trub from the primary. I'm not too worried about my primary infecting future brews - I like sour beer anyway! That said if there's anything I'm missing here please feel free to school me.

About a month ago I threw a Brett smack pack from Wyeast onto a red ale that was finished primary fermentation, but then I realised I should've racked to secondary first. Now I want to use my primary fermenter, but I don't want to rack to secondary too soon, without letting the Brett do it's...

I'm gonna let it sit for a while and see if the gravity will go down. In future I might put my Belgians straight into a carboy and keep them there till ready to bottle. Thanks for the feedback all.

As I said in the original post I needed my primary bucket. It was fermenting in the kitchen, the temp wouldn't have gotten to low. I did move it to the bathroom and put a heater in there, but it didn't seem to restart.

Thanks for the responses! Unfortunately I've already racked to secondary, so leaving it in primary is no longer an option. I'm going to have to do something to save this poor tripel!

Hi folks, This is my first post, and I come cap in hand asking for advice. I repitched a Wyeast 1388 Belgian Strong Ale yeast into an extract tripel recipe last week and after a day of good fermentation (about a bubble per second) things slowed down and stopped pretty quickly. Today I...