Recent content by shimpiphany

anybody tried this? using the mud mixing paddle hooked up to my power drill to really get the o2 into the wort sounds like it would work...or could be a gigantic mess and disaster.

it froze again a few weeks ago. i just bottled a pub ale, took some of the stuck beer and made a slurry with the pub ale yeast cake, and then pitched it into the stuck brown ale. we'll see what happens.

i already tried the swirling and warming, and it started up again nicely and then just petered out, and is stuck again. so i'm going to try to go with the yeast cake method. good advice, tho.

i've had a beer (brown ale) stuck for about a month. i'm waiting for a second beer (pub ale) to finish primary so i can rack the brown ale onto the pub ale yeast cake. how much will the brown ale suffer? it was stuck at 1.028 for about a week, and started up again for two days, then stalled...

its now at 1.020.

airlock activity is down to almost nothing, and gravity is at 1.022. i'll check again in a few days.

still chugging along. activity every 5-6 seconds now, like clockwork.

i stuck it out on the porch, and now i'm getting airlock activity about every 10 seconds or so. just from feeling the sides of the bucket, i don't think it got up to 80. we'll see. i'll let it go for a few days more and then get a gravity on it.

what is too warm?

i stirred it last night and put it next to the fridge, where it is warmer. since then it's had a bubble thru the airlock about every 3 minutes or so for about the last 12 hours. is that just the released CO2 from me stirring it? right now its out on the porch in the sun (in an opaque brew...

so i stirred it up tonight and stuck it next to the fridge. it is supposed to be 84 tomorrow, so i will set it out on the porch and see if that gooses the yeasties. is that too much?

after 2 weeks in the primary, the FG is holding at 1.028. this seems WAY too high for a brown ale - did it not completely ferment? my house is usually around 65-68 degrees where the primary is kept. here's the recipe: Malt Extract: Pale 6 lbs. Grain Bill: British Chocolate Malt...