Recent content by PicKeM

I pitched two packets of Wyeast 1332 Northwest Ale yeast into 24.5 litres of a pale ale with Simcoe, Amarillo and Cascade hops (~37 IBUs). The fermenter is 30 litres, and I've had it filled to 27L before without any blowouts. About 36 hours into the fermentation with this one, I had a massive...

I'm heeding your advice. The SG is 1.016 so it's probably finished, but I'm content leaving it in there for a couple more days before I bottle. It tastes good; it's definitely not infected. I may lose a bit of the hop aroma, but I'm not too bothered by that.

I am fermenting an amber ale with Wyeast 1098 at present. Primary period of attenuation seemed to last 3-4 days (bubbling stopped after that period). I kept the fermenter in a tub of cold water to maintain temperature. After the initial 3-4 days, I allowed the temp to rise to 23-24*C from 21*C...

I gave the first one a taste after three weeks in the bottle. It turned out quite well. It has a pronounced phenolic smell. It tastes fairly banana-like :ban: on the front and has a sweet and spicy finish. I don't taste any fusels which is a pleasant surprise as I let the fermentation...

So I bottled this bad boy after 2.5 weeks in primary. OG was 1.078 and FG was 1.000, which from my calculations will give me 10.2% ABV-- an alcoholic monster. When I was bottling I noticed a sulphuric odor and a slight sulphuric taste. I am hoping that stuff conditions out in the bottle (even...

I find this reassuring. I rehydrated two packets of BRY-97 for 24L of a lightly hopped pale ale (Australian Little Creatures Bright Ale clone). I probably overpitched a slight bit. I pitched at 21*C. Airlock pressure was evident within ~8 hours. Airlock bubbling began at ~18 hours...

I have a Belgian tripel (New Belgium Trippel clone) in my primary at the moment. I pitched Wyeast 1214 at 20*C. Airlock activity began at ~16 hours when the wort was at 22*C. At 36 hours the airlock was bubbling ferociously and the temperature was at 28*C (room temperature was maybe 22-23*C)! I...

I have a Belgian tripel in my primary at the moment. I pitched Wyeast 1214 at 20*C. Airlock activity began at ~16 hours when the wort was at 22*C. At 36 hours the airlock was bubbling ferociously and the temperature was at 28*C (room temperature was maybe 22-23*C)! I thought about not...

Yeah, I am also using Wyeast 1214 for my tripel. I'm getting some banana and a lot of sour apple smells, but it sounds like the latter will condition out nicely. From my one-time experience here, it seems like 1214 gets going slowly, but then starts replicating and eating ferociously. My airlock...

Well, if you can remember a few years back, how'd it turn out? I presently have a New Belgium Brewery tripel clone in the primary and there is a sour apple smell coming out the vigorously bubbling airlock. Also, the ambient temperature is up around 28C after 36 hours in the primary. I...