Recent content by olord

Ok thanks for your answers, I used 1kg of it for a 23L batch. I'll post my results later. cheers

Hi, I am about to brew a Irish style stout, but I'm considering swapping Brown sugar for fermentation instead on regular dextrose. I know the sugar level is different and stuff. Do any of you guys have experienced this process? Thanks!

I cannot say what yeast were used, it was part of the kit. But I will tell you this: from now on I will brew full grain with selected yeast, and ferment in a basement. I will just hope that this batch will be OK, and hope for the best.

OG was right on, about 1.050, and now it is already at 1.012 and recommended is about 1.015. I think it's not too bad and just wait and see. thanks for your answers, i'll post the results later.

Alright, thanks for the link! Already saw this name once on BeerSmith.com

Since I'm brewing in my apartment, the carboy is staying in a closet that is slightly cooler than the rest of the flat, so it's usually between 23-25 deg. celsius (72-78 deg F.) I also suspect that it is because of the hight temp...However my batch of wheat beer fermented fine at the same temp...

Hi, I have some Baron's Pale Ale kit fermenting in a 23L carboy thats been sitting there for about 2 weeks now. At the very beginning, the fermentation was very intense and is now stable. However, the smell coming from the carboy is very acidic, almost sanitizer-like. The hydro reads are...

Hi, I'm a french-Canadian from Quebec province. I'm new here, just started brewing kits about a month ago, here I am with some questions for you guys! cheers! :mug: -Oli