Recent content by mrwentura

the 16oz bottles had quite a bit of carbonation to them, but didn't seem balanced carbed. What are the advantages of waiting in bottling longer if they are already carbed. Wont it get more carbonated with time? I know it will condition the flavor, aromas, and head on beer but what else should i...

I made my first beer.(3068 wyeast weinhanstephaner yeast, dry wheat malt, and halletrau hops) It fermented, and i bottled it in 16& 22 oz bottles and a PArty Pig mini keg. It has been a week since my babies started bottle conditioning. This morning, something in my gut told me to try a 16 oz...

so I am bottling my beer today. My question is- should i add the priming sugar to the whole batch, or should i add it to each individual bottle? AND What is the ratio or formula for amount of priming sugar to add to either per bottle or whole batch I made a wheat beer with dry malt, Wyeat...

so I originally said the bubbles were 12-15 secs apart but today it seems as if it has sped up. Why? THE TEMP HAS BEEN THE SAME. do the yeast take breaks? lol im not worried. the beer seems fine but it is very interesting to see it have a second life of speedy bubbling. what do you guys think?

so it has been 6 days since I boiled my wort. I made a German style wheat beer with wyeast 3068 weihenstephan yeast, Hallertauer hops, and wheat malt. it seems as if the fermentation is slowing- a bubble every 12-15 secs. the temp is at 68 degrees now. I dont have a finished gravity # to...

Ok, so lets go back to temp. I have the yeast in prime fermentation temp, which is 64-75. It is at 70 degrees right now.It seems as if I have a good control on temperature. BUT How much fluctuation in temp between those temps(64-75) is an issue? Im guessing i should keep it as even as...

thanks for the info

I am unexperienced in the brewing realm. Here is my story/questions: This is day one of brewing. My wort is within its first 24 hours of fermentation. As the air lock bubbles, and foam gathers on the top of the wort- visually everything looks good. My concern is Smell. I put my nose over the...

Hello Fellow homebrewers, I am stoked to be part of this culture. Here is my questions: [LIST] [ 1) what should my temp be for my wort during 2nd fermentation when i am making a wheat beer using Wyeast 3068 Weihenstephan, ,Hallertau hops and wheat malt. Should it Change from the first...