Recent content by NaplesVin

I just emptied out my fermentators and getting ready for Christmas! I was looking at some stouts and Christmas theme beers around 1.060-1.080. Looking to start at the beginning of November and finish hopefully around Christmas Eve.. When do you guys start brewing for Christmas time?

Yeah me to, I went with the 300 because it had a more banana taste which turned out really good! Problem was the clove taste was faint at best. I think my next bath of Hefe will be with the 320 as I hear you get more clove.

I did something like this with wl300 on my hefeweizen but cracked it open over the top of the beer. I'd say I lost some of the yeast but in about 24-30 hrs I had a nice fermentaion going. I know that my one vial without a starter was definetly under pitching and I got to about a FG 1.015 with...

In! Big money no whammy!

What kind of yeast, dry or liquid? Did you rehydrate? There a multiple things you can do to try and jump start it... In my opinion I would've just gave it a nice swirl and let it sit for another 24hrs and go from there.

You know, I did a post about that lingering feeling.... that feeling that when you turn your back after bottling and BAM BAM BAM 4th of July in your closet! If you did your calculations right and you checked your gravity then you should sleep sound. Now if you didn't.... Sleep with one eye open...

Yeah, I believe I was pretty strict on water (Used Zephyr hills) and temp control @ 60-63 F. Maybe letting it sit another week or so in bottles will do something magical to the flavor? :mug:

Yeah, I've never had a Hefeweizen before so I have no comparison of what it's supposed to be like lol. But it does have a bitter hit to it in the beginning and a banana finish. I might have to take a trip to Total Wine and see if they sell any!

I bottled my Hefeweizen last Sunday, so 1 week ago, and I put one in the fridge for about 6 hours and cracked it open. There was a nice fizz to it opening. It also has a nice head on it and tons of bubbles throughout the glass. So my question to you guys is... Is there any benefit to letting...

To be honest, if it bothers you that much it takes a couple minutes to pop it off and clean / resanitize. I had a close blow off issue and got krausen and sediment into mine and just cleaned it and popped it back on in under 5 mins or so. Otherwise, you can probably just leave it and it will be...

I went with a week at 60 F and then when the fermentation slowed I let it sit at 63 for another week. I tasted it as I put it in the bottles and it had a nice hint of banana and clove and nothing over powering. I also used white labs 300 liquid yeast.

I use 6.5 gallon buckets... I also have a better bottle that I am going to start using just because I want to see what's going on! Lol

You know, that feeling when you pitch your yeast and constantly stare at the wort as it ferments into beer making sure nothing goes wrong or if anything is even happening.... or when you just get done bottling your beer and praying to the Beer Gods that your bottles don't turn into a bomb over...

I bottled 47 bottles out of 48! I am pretty happy with that figure. (That was with leaving a generous amount of liquid in the pales.

UPDATE: Checked gravity today, 8/15/14 Drum roll....... OG: 1.050 Current Gravity: 1.015 ABV: 4.59% (Adjusted for Temperature) Woo! So I don't have a fermentation stuck at 1.020! I am going to wait till Sunday and test it. If all goes good maybe bottle on Monday? From the looks of it however...