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An update: It in fact was a yeast issue, or simply a lack of sufficient yeast. I went to my LHBS, pitched a pack of US-05 and in the last 24 hours its fermented 10 gravity points and it is still going. Thanks all for the help!

Force carbonated Altbier, normal?

What ratio do you use for these three ingredients?

Just a thought.... When this thread took off I spent a ton of time going through each page, reading every post, and they all seemed very interesting and relevant. I learned a great deal of knowledge about this product, conicals, and general brewing practices. Is it possible/popular by demand...

Thanks, So you're saying to add more yeast in addition to a slightly higher temp?

I brewed several beers last Friday and was in a hurry, so didn't fully separate/decant my 2-step yeast starter. (First was 2L 200g DME, decanted & added 3.5L w/ 350g DME) I'm fairly convinced that even with vigorous swishing, the bottom of the starter contained most of the yeast. The wort that...

I don't have a ton of overhead room with my layout and the garage door, but I'd still like to get some type of vent taking out the condensation. I plan on making something similar to this: I have two questions: 1) Is it possible to run the exhaust down, so that instead of cutting a hole in...

FWIW, a simple google search would've provided sufficient documentation on pressure transfer procedure.

Where'd you get the old school picture on the wall from? =)

And then when you open it to transfer the vacuum immediately sucks in air, or if you have a metal fermenter you then risk imploding your vessel. That's poor advice.

What if instead of the 3 piece air lock at the end of the connection you run a ball lock gas connection into a sealed/sanitized keg, with a PRV attached to the out side of the keg.. Would that allow CO2 to fill the keg, and then work in the reverse direction when the cold crash began and the...

I'm reviving this thread to ask for clarification on the attached image below. So it will sanitize any oxygen that gets sucked back, so there should be no bacteria carried, only the O2. Would three mason jars make a difference? So 3 different jars contained CO2, increasing the required suck back...

But I thought you were able to raise it 2'F per minute? That doesn't sound like a lot of recirculation time to shift the mash... So to clarify, what you're saying is (in my above example), you'd dough in and get the mash at 100 (while keeping your HLT at 101.5 during the recirc), and then for a...

3 vessel single tier system, most of my brews have been 5 gallon batches but I ramp them up due to loss through pumps, cf chiller, racking off trub, etc. So I usually begin my boil with about 7.5 gallons. I went big because I plan on starting to do 10 gallon batches, so I have 20 gallon...

I got my HERMS setup the way I want it (for now). Let's say I'm mashing an altbier recipe and the starting dough-in is supposed to begin @ 100'F, and then multiple step mashes. For the sake of this discussion let's say that I have targets of 120, 140, 148, 156, and then a 170 mashout. Is...

If I had your backyard I'd have 1/3 of it dedicated to growing hops.

+1 on this. NB doesn't sell them any longer and online reviews have me skeptical about buying from amazon vendors that show them available..

In a facebook group (Advanced Home Brewing) topic/discussion there was a note about how pH drops throughout the mash process. Is it important to monitor the pH throughout the 60 mins and attempt to adjust accordingly to keep it exactly where you want it. Or, is the change during 60 minutes...

I've read/heard people talk about not allowing (something along the lines of different yeast, beers -ales/lagers-, etc. near each other due to the possibility of cross contamination. Is this something to worry about / keep in mind while storing?

My batch size varies anywhere from 5-15 gallons but that doesn't make much difference. I don't need RO for my sink as it's primary use will be for cleaning/rinsing and I only care to use RO water for water actually used in my mash/boil kettle.