Recent content by s361673

Count me in !

Id like to make this but am not ready for all grain brewing. Can someone convert it to a malt extract recipe? Also, can you provide the quantity of cold brewed coffee used in the secondary?

Can you be more specific about controlling the fermentation temperature(s)? What range(s) should I target? What are the consequences if the fermentation process gets too warm or cold?

Im very interested in trying this recipe. I have a supply of White Labs London Ale yeast that I recovered from a previous fermentation. Can I use it with this recipe?

Update: Based on the excellent feedback Ive gotten here, I tried the following and got the noted results: 1. I added 2 sugar drops to a bottle, recapped and waited 1 week. No additional carbonation. 2. I prepared a small batch of yeast starter, using washed yeast from a later batch with some...

Replying to the questions posted: 1. The bottles have been stored in a room where the temperature ranges between 74F and 78F. 2. I have opened several bottles and none have been carbonated, so I dont think its an issue of mixing the priming sugars. Im hearing 2 recommendations...

I recently brewed a 5 gallon batch of stout and everything went great in the primary and secondary. I added 1.25 c of DME (boiled in 2 C water for 10 minutes) at bottling in early October. Unfortunately, the beer is not carbonating in the bottle. Should I open the bottles and add more DME...

Following up on the posts about fermentation: Open fermentation - 9 days (approx temp 72F) - The yeast was very active initially (1.5" of foam on top of the brew) but the activity subsided after about 7 days, leaving a very heavy sediment. Racked to closed fermenter. Closed fermentation - 2...

In December, I brewed a batch of Propensity Pilsner, from Papazian's book , with the following ingredients: • 0.5 lb German light crystal malt • 3 lbs raw honey • 6 lbs Munton’s extra light dry malt extract • 2 oz Saaz hops (7.8% AA) • Wyeast Pilsner Lager yeast (#2007) • Creamx -...