Recent content by TyrellWilli

Just an update to y'all that helped me. After replacing the airlock with an OG 1 piece airlock, confirming a tight seal, and wrapping the bastard in a blanket, those yeastiez decided it was time to go to battle. Krausen is beginning to form, airlock is bubbling, and this brewer can sleep easy.

@Pappers_ that is the best description I have ever heard. Props.

@badwolfbrewing: rehydrated dry yeast but I am on the low end of the temp. And another noob question. Is krausen always a sign of fermentation?

Thanks to y'all brewers I can rest easy. Ya three piece to me now just seems like flash haha. First time I've had this happen. Cheers to all.

I'll just get straight to it. I made 5 gals of hefe and sealed it in my glass car boy. I put a three piece airlock on it and 30hrs later now krausen or bubbling whatsoever. Temps are close for yeast, but i think the airlock may not have been to far in because the one piece airlock I replaced it...

Also I forgot to add I brewed the hefe and the Chinook at the same time so they fermented together(not using a chest freezer but getting one soon) so that's why I asked. They did use different yeasts though. So it must of been the properties of the yeasts.

Ya I just got a hydrometer, so I didn't take a OG reading, but I will take a FG to make sure. Thanks braufessor. And wilser that makes complete since because we had a week long cold spike during the first week of ferm. Thanks again.

New here but gonna add mine. 5gals of American Wheat 5gals of Bulverian Hefeweizen 5gals of Chinook Ipa. +15 gallons=34,547

Ok so my third batch I brewed was a Chinook IPA and my first and second batch was a American Wheat and a Bulverian Hefeweizen. My question is on the Chinook. You know how when you open a fermenter bucket and you see that ring of crud around the edge of the bucket from the Krausen. Well my...