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Hah, alrighty. Thanks.

Alright.. it's been 4 more days, and the airlock activity is at 2 bubbles per minute, and the gravity has dropped to 1.045, so it has only gone down by 0.005. Are there any other steps I should take at this point, or should I continue to wait it out? I still have some extra yeast sitting in my...

Ok, that's what I'll do. Thanks alot!

I used Wyeast 1388. It's been fermenting for 4.5 days. Shouldn't it at least be lower than 1.050 by now? By the way, this was an extract recipe and my fermentable sugars were: 7.5 pounds Extra Light DME 1 pound partially inverted refiners syrup 1.5 pounds belgian clear candy sugar...

My Belgian strong ale is stuck at 1.050, and I don't know why. I created a starter for the yeast and it turned out well, and then pitched the yeast into the 1.075 OG wort and stuck it in a room at 68F. The next morning I had a vigorous fermentation going and a good 3 or more inches of...

The krausen finally fell yesterday, so it ended up being a 9 day long high krausen. Pretty crazy!

Haha, fair enough. Thanks!

Hey all, I'm brewing an IPA right now with California Ale yeast that has been fermenting in a carboy at 68F with about 2 inches of high krausen for 7 days now. And it still has a consistent airlock bubble every 3-5 seconds! The OG of this beer was only 1.060. Has anyone ever had high...

I've been ordering from www.brewmasterswarehouse.com lately, and they are awesome. The layout makes it easy to find stuff, the prices are pretty low, and they somehow manage to ship my order to me in a matter of 4 days for a flat shipping rate of $7, no matter how heavy my order is. Plus...

Ok, that's what I'll do. Thanks homebrewer_99! My plan is to make a starter for my yeast and save maybe 1/2 cup worth of yeast in the starter for this second yeast pitching prior to bottling. How soon should I pull the 2nd batch of yeast out of the refrigerator prior to pitching it...

Hey all, I found a recipe for a Belgian Tripel that I'd like to make, but I'm having trouble understanding a couple of instructions in the recipe, and I was hoping you all could explain them to me. It's an extract recipe, and here it is (I put the parts I'm confused about in bold): I'm...

Thanks for the quick responses and the reassurance.

Hey all, I'm still new to brewing, and I just made my 4th batch of beer and used Wyeast California Ale yeast, but I'm wondering if the yeast could have died during shipping. It has only been ~24 hours since I pitched the yeast, and I did it correctly (lots of aeration, wort temp of 70F...