Recent content by noahjk89

Thank you Step. Based on these responses I take it that you folks think the initial 1.095/23 readings are accurate. Can I assume that I only read a 1.060 after pouring in 1gal water because the wort just wasn't mixed enough? This would explain why, after aerating, I read a 1.075. It all makes...

I get your conclusion, but would you mind explaining how you arrived at it please?

Hello folks, I brewed Stone's 7th Anniversary Ale yesterday, target OG 1.079. As the wort boiled down I took refractometer readings from the top of the pot, the final one being 23 brix. I cooled the wort to 74 and began to siphon into my carboy, and as I did I took a hydrometer reading of...

Update: I ended up taking it out of the fridge and fermenting at room temp. Then I racked and put it back in the fridge that stayed around 40 for about 3 weeks. Bottled yesterday and it tastes AMAZING!!!! All in all I didn't do this lager like it should have been done but thankfully it worked...

Ok, now a reading 5 days later shows no movement again. Steady low 50s temp. I have krausen at the top. Another repitch, this time with a big starter? Move to higher temps to get it started? What to do!?

Good news - 3 days after repitching the dry yeast packet fermentation started and I took a 1.050 reading. Slowly but surely, I have fermentation. Thanks for the guidance.

Got it, I'll use my swirl stick. Hopefully I'll post back with some good news in a few days!

Thanks helibrewer. I think I'll try the dry packet since I already have it on hand. Question - when you say rouse the yeast, can this be done by simply swirling the carboy? Also, does one top off dead space with CO2? I assume I would need special equipment for this that I don't have.

Hey folks, Last week I brewed my first lager - Papazian's Rocky Raccoon Honey Ginger Lager. Brewing went smoothly, it's an easy extract/honey based recipe. My OG was 1.058. At the time I hadn't read about the higher pitch rates necessary for lagers, so I pitched a Wyeast N American Lager...

I was able to keep my mash in the low 150s for the entire hour, and the recipe calls for 153.

The thing that I find hard to believe is that the bad hop flavor, that I'm pretty sure occurred because of my Nugget addition, will dissipate with time. I've tasted it twice over a week and a half period and the bad hop taste stayed the same. I recognize that the overwhelming consensus is wait...

I'm still mulling over adding another gallon of wort to even out the taste and then refermenting. Is this just a terrible idea or could it be done? I would scale down my grain bill to 1gal, possibly add a small amount of sweet flavored hops, and get it fermenting. Once it's krausening I'd add it...

Thanks to everyone for all quick and constructive advice. I have much to learn....

flabyboy - It's been in the primary for 2 weeks. And yes, next time I'm going to stick to the recipe, plan better, and master the fundamentals. Any thoughts on pitching more yeast?

My IBUs are 37. I used .5oz Kent Goldings(15min), .5oz Nugget(15min), and 1oz Willamette (1hr). I do realize the error with my hop selection and proportions, I changed my mind and rushed the decision during the brewing process. Bad planning. I definitely recognize that certain ingredients are...