Recent content by Kast

I just went through this with my batch, except mine ended in failure because I tried to fix it. Listen to Yooper. Fermentation can happen that quickly and it isn't necessarily anything to worry about. Especially since you pitched a lot of yeast. I would leave it alone.

I kept the lid and swirled the fermenter around in one direction for about 3 seconds, then rolled it in the other direction for 3 seconds. Becuase we aren't sterilizing this stuff, there are bound to be some bacteria spores in the wort at all times. The question is whether or not we're giving...

I didn't notice that odor in my earlier taste test, so it's a new addition. Actually, during my last taste test, the beer was quite good. The contrast between then and now is striking. Besides, I used a campden tablet to knock the chlorine out of my water. I may be a total noob, but I don't...

After moving the fermenter to a warmer part of the house almost five days ago, it seemed to kickstart the process again. I noticed regular bubbling in the airlock and I assumed all was well. Even today, I was noticing slow but regular bubbling in the airlock. That worried me, so I decided to go...

I don't like the idea of leaving my beer in the primary for more than 2 weeks but, after moving the fermenter to a warmer part of the house and giving it a good swirl, I decided to leave it for a few more days. The temp is now around 70 and I am again seeing slow but regular bubbling out of the...

How would tannin contribute to smoothness? As I understand it, tannin is usually responsible for a dry, tacky mouthfeel.

Diacetyl, a byproduct of fermentation, is commonly known to give beer a buttery, smooth flavor. At higher levels, this butteriness becomes a butterscotch flavor and is usually considered undesirable.

As I understand it, 80 is on the high side and may lead to a faster (although not necessarily healthier) fermentation. Optimum pitching temps vary but are usually in the low to mid-70s for ale yeasts. After the boil, I quickly found that chilling my wort was a lot more difficult than I had...

Why is that? Does dark base malt contain fewer fermentable sugars as compared to pale?

Thanks for the link. Lot of good info in that thread.

Hi folks. Long-time lurker, first-time poster. I'm working on my first batch, a True Brew Irish Stout kit. Prepared according to the kit instructions, although I neglected to take an original gravity reading. The kit instructions claim the OG should be 1.043 - 1.045 and the final gravity...