Recent content by kirbykollege

Nothing about this beer makes sense. The bottom of the carboy is darker so there's a possibility the extract has separated from top off water. Other than that I can't explain why I'm getting a low OG and a more vigorous fermentation despite that.

It's some great beer! I only filled my carboy up to 4 gallon for it and ended up with a 6.5abv. Best beer I've made yet. An I also realize that negates the whole "petite" part of it.

Houston, we have a bubble. After 6 days darnit! I can finally see Kreusen formation and bubble activity from the yeast cake. This is my 7th batch and I think I learned a valuable lesson: make a starter and spend your dough on quality fresh yeast.

Rehydrated at room temp 69f for an hour. Shook my carboy vigorously for a while and that's all. Weird thing is that I stirred it a bit today and checked the gravity and still got .010. And it has no hint of sugar. Could it have possibly fermented completely and settled within that first night?

I'm not sure if that's yeast or an effect from the DME. Also, the kit called for all LME but half was dry. Not sure if someone just stuffed whatever they could find in the box or what.

So I brought the temp up to 70f and this morning (day 5) it looks like this. Still no Kreusen formation on top though or airlock activity.

Has anyone ever heard of it just not fermenting... Ever?

Definitely hasn't had any Kreusen yet. Still is very sweet too. this is a brewers best recipe kit from a liquor store too. There's no telling how old it is. I shoulda gone with NB.

Here she is. I'm new to lagers. Is there usually a Kreusen on top?

I've seen a lot of threads like this, but not for four days without airlock activity. It's a continental pilsner lager. 1 pack brewferm lager yeast just rehydrated. Sat at 47-50 for three days and now I have it at 56. I didn't take an OG until the next morning after it all mixed well and got...

"Le petite Orange" was the brew. OG was 1.060 (supposed to be less, but I only did 4 gal to raise it) and the bag swelled up nicely.

I brewed using my first liquid yeast (wyeast Leuven pale) without a starter. Bubbled moderately for about 9 days and left me with only an inch in trub, which is unusual for me. I'm sure that using a starter is much more effective, but could my batch suffer from not doing so? What are the proven...

;-) thanks gents.

I'm on my 5th brew and instead of bottling and drinking ASAP I'm going to calm down and let it sit. I got a Le petit orange kit and planned on doing a secondary, but there's only an inch or less of trub after two weeks. Since there's little trub should I rack it or leave it?

I brewed a pumpkin cream ale in October doing Primary 2 weeks then bottled 2 weeks. I hated it. It tasted burnt and I yeasty so I gave the entire batch to a friend. Last night I was at the said friends house and had one that's been sitting in the fridge for 2 months now. Wow. It was amazing