Recent content by Medved

36 hours after pitching I had nothing. Not even a microbubble. Between the long (and I assume warm) transit and the fact it was already close to the best before date, I was worried about it. I did some more reading and changed my mind and ordered some dry yeast online. It is supposed to arrive...

Funnily enough, I went into a wine kit I haven’t made yet and it had K1V1116 in it! I’ll toss it in the beer and see what happens. The pack for the wine kit I’ll just replace later.

It was WLP005. I just dumped it in…have gotten away with it before, but maybe I shouldn’t do that?

My liquid yeast I had ordered ended up being in transit for a week instead of 3 days and appears to be DOA. All I have in the fridge is wine yeast. Is it worth pitching to see what happens, or should I just dump the batch?

Thanks for the replies, I got busy wife life and haven't been back to check up on the thread. I ended up bottling at 8 or 9 days I think. It is a weizen, so supposed to be somewhat cloudy. It turned out really well, but maybe a little more sediment in the bottles than I would like, but nothing...

It is day 5, and my brew has reached its end specs. I was thinking I would only do one fermenter since it is my first time and it limits my ability to screw up. I have heard many people leave their brew in fermentation for a couple weeks, but is that only when doing a secondary? I am waiting on...

Working on my first batch of beer. I had a very thick sheet of Krausen that formed very early during fermentation. It has how left as suddenly as it came, and is gone at the 72 hour mark. The airlock is still bubbling at a decent pace. Is this normal?

Hi, I am new here. I am trying my hand at mead and beer brewing. I have two small batches of mead and one batch of beer fermenting. Everything looks like it is supposed to, I think.

I'm new to brewing, so don't have much to compare it to, but I am pretty impressed with the White Labs yeast I used in my first batch of ale. Concrete signs of fermentation only 8 hours after pitching and fermenting like mad another handful of hours after that. Have to see what kind of flavour...