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I'm making your dead guy clone Yooper..

So I was planning on brewing tomorrow but the f*en weather people hosed the forecast and it looks like today is going to be the better day outside. I made my starter Thurs. night and was going to stash it in the fridge tonight to decant tomorrow before pitching. If I brew today I will need to...

Yikes.....that's a few degrees lower than the recommended range for that yeast strain. So am I correct in assuming that at 67 with the Pacman I have a good shot of making a mess?? Has anyone brewed this with the pacman at 67???

Are there any issues with fermenting this at 67 for the entire time using the Pacman yeast??

Thanks!! - So is that where the distinction between mashing and steeping is?? I just brewed a batch that contained chocolate malt, roasted barley, and crystal 60. All of which should have little to know conversion - right?? So than I was OK using full volume to steep those grains for this...

Hi all A couple of questions regarding extract brewing: 1) What is the impact if you steep your grains in a full boil volume (5gal) versus using a ratio. In Palmer's book he recommends steeping in a volume that is slightly lower than the grain bill weight so typically its 1.5 - 2gall of...

Hydro is working ok...1.000 in tap water. I didnt see any action on the bubbler the past 2 days after agitating. I will check the SG tonight or tomorrow.

Thanks all for the input - All that being said, if i do not experience a drop in the gravity do i pitch additional yeast or go to bottling. The recipe was similar to Bubbachunks post: Recipe Type: Extract Yeast: Safbrew S-33 Batch Size (Gallons): 5 Original Gravity: 1.096 Final Gravity: 1.024...

I tried to maintain 68ºF but the temp may have fluctuated +/- 3ºF - If anything it went on the higher side since SWMBO tends to put the heat up when I am not around. If I agitate the ferm. a bit, should I let it sit for an additional week and take another reading?? Thanks

I brewed an imperial stout on 5/1 and it has been in the primary for 3wks. now. I checked the FG to see if it was ready to bottle and I was surprised to see that the FG was 1.044 - 1.046. The SG was 1.094 which was just about right on for this batch. i used SafBrew S-33 yeast for this batch...

Unfortunately there is no activity in my fermenter. The SG is still 1.054.....I am going to make the trek to the instate brew shop after work....So the recommendation is a dry yeast at this point? I am brewing a dry vanilla stout....any recommendations on which yeast would be best or should I...

Point well taken!!! I will take a reading tonight to see if the SG has dropped. If I do see a reduction is it best to leave it alone for the two weeks or should I be taking periodic measurements? If I dont see a reduction should I give additional time or should a pitch a new batch of yeast?

Well I think that batch of yeast is shot!! I saw no activity this morning before leaving for work. So now my question is this: I have an in-state brew shop but it is not open today. Is my batch still usable if I get new yeast tomorrow and pitch it?? or did I lose the entire batch cause its been...

Thanks for the feedback. The OG was 1.054 and I didnt use a starter. I allowed the yeast to come to room temp and pitched it. I had ordered this from Midwest and it took a little over a week to come. I am wondering if the high temp experienced during the shipping process could have killed a...

I just brewed my second batch, but first time using the White Labs WLP004. My question is - you just have to shake and add directly to your fermentor? I am coming up on 48hrs this afternoon with no activity and I am trying to figure out if I needed to something for prep or my yeast was...

Thanks for your help!

Don't you allow it to continue in the primary for an additional 7 days.- Wouldnt that be enough time for the trub to resettle??

I dont have/use a secondary fermenter and want to know if it is OK to add flavors (i.e. chocolate, vanilla extract, fruit etc. to the primary after 14 days?? Thanks

What I drank during the boil....caught a nice buzz

Fermenter