Recent content by uvmnick

5184 +10 5 gal american rye brown ale 5 gal citra session 5194

Thanks for confirming. The OG was 1.057, FG is supposed to be 1.014. I'm currently at 1.018. I will let it ride. Hopefully, this will also allow it to clear up some. Very hazy. Taste pretty good though.

I said I brewed/pitched on Saturday. Thanks for the insight on this yeast's activity. I figured it had something to do with the lid moving up. This makes sense because the lid only pushed up due to the active fermentation, not because it was put on incorrectly, etc. I will take a reading today...

Thanks cmac. I'm not too worried about the air lock activity, I know you can't go on that. I'm worried about the lack of krausen, and how still is seems now. I guess patience is a virtue!

Hey all, Need some expert advise. I did my 1st BIAB on Saturday, a rye brown ale. Everything went great, except for my whirlpool. I basically ended up dumping in all the trub into the fermentor, which I know doesn't really matter in the big picture. I pitched my Nottingham yeast at 64 degrees...

In my extract brews, I use a digital thermometer directly in my wort while wort chiller is doing it's thing. I've noticed that I get different temps depending on how deep I stick the needle in. I try to be consistent in the spot I take the temp, but I'm worried my wort is still too hot when...

Thanks for the responses guys. I'm just gonna let it be and go straight to bottling when ready.

I totally misread the instructions, and instead of dry hopping for 3 days, I dry hopped at 3 days. At the time I found it very weird that I would be dry hopping so early into fermentation. Nonetheless, I'm assuming it is fine just looking for some re assurance from those who have a little...

Thanks so much 55x11. Good to know!

I brewed a batch Friday night. On Saturday my wife knocked off the plug on the carboy. It was probably off for a few hours, sitting on the floor. I had to fill it again and then popped it back on. Its bubbling away, but I was curious if having it off for extended time then adding it back on...

Thanks for the responses. I will post an image tonight and confirm yeast type.

Hi All, I'm on my 2nd batch, a Christmas Ale. It's been fermenting in the carboy for 17 days. At day three I added 2 lbs honey. I still have a lot of Kraeusen with some CO2 bubbles, but also have a huge cake on the bottom. Very clear beer. In my first brew my fermentation activity was...

@Tribe Fan, @NC Brewer, @ beergolf - thanks for the feedback on bottling. I'm going to stick to my original plan to make a priming solution. It just seems easier. Great link to the bottling thread. Nick

Thanks for the feedback. Will likely wait at minimum 2 weeks before bottling. Is it easier to transfer to a bottling bucket first with priming solution or prime the bottles individually and skip the racking bucket?

Thanks for the feedback. It is an Amber Ale. Used Dry Munton Ale Yeast. It was part of the starter kit. Is that stuff any good?