Recent content by OakBehringer

OK cool. Thanks again for all the answers. I'm taking a much more pro-active approach this time, and there are sooooo many little nuances I'm not sure about. Alright - I have this "brew belt", which is a flexible heating element that wraps around a carboy and brings the temp up to 80. When do...

I know; I know; I just need to RSBAHAHB or whatever the acronym is :)

Wow. This is some seriously active fermentation! Out of my 3/4" blow off hose I'm getting a huge blurp about every half second. I could break open this carboy, put on some Paul Oakenfold, and throw a foam party. The ambient temp of the room is in the mid to upper 60s, but the thermometer stuck...

Roger that!

Ok - thanks for the advice. After it has stopped fermenting, I will leave it for an extra few days.

Awesome. It's chugging away as we speak, I expect some violent chugging once the second pitch gets past its lag phase.

Just pitched two more packets of the same yeast I linked to earlier. Should I agitate the carboy at all? Or anything? Thanks! Adam

Alright, I'm going to take an early lunch and get some more yeast. I already have some bubbles coming out of my blow off tube bucket, but there's not much foam yet. This is the first time I picked out all the hops and grains myself, vs just getting a boxed recipe. It's been so much more fun.

Darn - well, that says I should have three packs if I don't use a starter! I only pitched one pack. I can get to the brew store in a couple hours and buy and add more. I would be pitching these second packs ~12 hours after the first pitch. Is this recommended? Thanks for all the replies! Adam

Thanks for the replies. I used one package of this yeast: http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=130 I can go buy another on my lunch break and pitch it if y'all think I should? How do you know how much to add in relation to OG? Should I continue to cool it down to ~70...

Brewed some beer last night. My third time, but my last attempt was over two years ago, so I was starting again at n00b status. When I was getting my ingredients at the brew store, the guy behind the recommended that I get a "brew belt" to keep my Belgian Abbey Ale at ~80 deg while fermenting...