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Another potential issue that just occurred to me using the counter pressure bottle filler when the beer will be at 4 volumes. Might be too foamy due to the huge pressure drop? Maybe I need longer beer line to reduce for this beer.

Do you feel that bulk priming improves the result over bulk force carb?

Yeah, I would be in no hurry to get it to carb so I probably could get away without repitching but I think that I am still leaning towards force carb prior to bottling.

I have not bottled beer since I got my kegging system about 2 years ago. My first Belgian (Golden Strong, 8.5%ABV) is sitting in the secondary at 1.006 and about to lager for a month but I am thinking that I would like to bottle this big beer since I see it lasting longer than most (unless its...

Interesting paper about airlocks: www.mocon.com/pdf/optech/Closures%20-%20Oxygen%20Passage%20Study.pdf Seems if you use a stopper after fermentation instead of an airlock you can basically eliminate oxygen from diffusing into your fermentor. If you leave the airlock on make sure its free...

Ok, heard back from Brad: "Hi, I made a modification to the program so it now takes into account sugars separately with a higher than average attenuation. The reason for this is that most sugars (including beet sugar) are almost 100% fermentable and ferment much more so than maltose. So...

Yeah, I have been meaning to do this! Hope I can fit this type of airlock in my keezer. Not sure how bendy the larger hose is but I have about 5-6" space above Carboy.

Sure, but the environment is isolated by the airlock. So the equlibrium would be with the gasses within the control volume following the completion of fermentation or the initial conditions. These initial conditions contain very little O2. Now you need O2 to either come out of solution of your...

So I know the usual suspects for excessive fermentation/plugged airlock are lack of headspace, lack of a blowoff tube, lack of fermcap, high fermentation temp, lack of fermcap... Well I had a 5 GAL 1.056 OG IPA, 1L starter, used a 7.5gal carboy with about 6 gallons of beer, used 12 drops of...

That's what I mean, the 100% fermentable sugar shouldn't impact the non-fermentable portion of the pilsner malt. That's what puzzles me, you would think any sugar addition would only impact ABV and not FG because the non-fermentable sugars remain unchanged.

Took your advise, will post any resolutions offered. Thanks

1.007 is the FG target listed in Jamil's book. Just seems strange that Beersmith is predicting something that low for these conditions?

I am taking a shot at Jamil's recipe from BCS, just scaling back to 3 gal. I will have a 1L WLP570 starter w/stirplate as recommended and a starting gravity of 1.072 (~75% Belgian pils and 25% beet sugar) mash at 148F and all seems well. However Beersmith predicts a FG of 1.001??? I am...

I have made a 9L starter in 3 steps for a 11gal 1.056 batch starting with one vial and fermentation was great.

I have skipped "secondary" for Ales for about a year now and think that is the way to go. If it was extract they are kind of known to not ferment out all the way sometimes, especially if you just use the yeast in the kit, which might have been old. Read up on yeast starters and go that route...

I've used yeast up to about 3 months old with success. If it starts to get dark toss it. Take it out an make a starter, if it doesn't smell yeasty/bready/biscuity i'd toss it. Not worth risking a batch unless you are pretty confident. Learned that the hard way!

Yup, fermented at 50F and rest of about 3 days at 58F and then transfered when there was no activity. So the consensus is to just let it lager and it will go away?

I made a lager using a healthy amount of German Lager Yeast into well-oxygenated wort (pure o2). I racked to kegs for lagering after about 2 weeks and now I taste a bit of green apple. Think I should have let the beer sit on the yeast cake for another few days but that ship has sailed. So my...

Yeah, must be working just fine because the foil was lifted from a heavy krausen this morning. Not bad for a lager yeast.

Well I couldn't get the 1" stir bar to sit with my growler due to convex bottom but I was able to get a 4L vase going. The only problem is that I can't go higher than about 1/4-1/3 speed on my stir plate or it kicks off. So it keeps everything is suspension but I don't get the funnel of air...