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With a porter you need to sit tight and let it mellow. try one a week and you will see how it changes with time. I even had an amber that really mellowed and turned outstanding and I had already thrown out the recipe I used thinking it sucked. So dont give up. Give it a while.

I am wondering if anyone has given this a try. I am going to do an AIPA this weekend and want a very hoppy brew. They say to add the extract the last 15 minutes, wondering about doing a two step along with it, would it really make that much of a difference? I really would like a lighter beer to...

I am having the same problem. I followed a recipe from cornell and they said add 1lb of sugar for every gallon of yeast and one packet of champagne yeast. So i did that about 6 weeks ago. Fermentation was complete in two weeks. Then about four weeks ago I added a pound of raisins, on the advice...

Here is a link to an interesting article about stuck fermentation and using extracts. I think someone on one of these boards posted it earlier today, i don't remember how I ended up on this page http://www.brewingtechniques.com/library/backissues/issue1.2/lodahl.html

why dont you put a blow tube on it? Sterilize a piece of plastic tubing and run it from your bung hole down into a glass or bucket (looks like you should use a small bucket!) filled with sterilizing solution. Then you don't have to worry so much about it. I dont think you have to worry about...

If you read the following about s-23, you will find it shouldn't be fermenting at anything higher than 59 degrees...perhaps that is your problem http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf

I would wait another week and if nothing, rerack it, prime it and throw another full packet of dry yeast in, then bottle right away. Maybe the yeast were dead from too high of an alcohol content too, so take that into consideration when choosing a yeast to carb with. What was your ABV?

You know, you said you had new yeast activity the last two days before bottling. Could the yeast have begun "cannibilizing" (eating each other)? I know that will cause off tastes, but I am not sure what it would be like.....would be interesting to find out. Being that it is such a light colored...

You know, aerating isn't a bad thing when you first put the wort into the priming bucket. Its ok to mix it up like crazy then. The more oxygen the better, and most of the oxygen gets boiled out. I shake my primary and jostle it around when I put the wort in. Then once I do that I dont touch it...

Ive never really liked the coopers kits for making really full flavor beer. I do like most of the true brew ones I have tried, they have more extract in them. Youll get bored with the kits soon enough....

Taken from http://www.beertown.org/events/wbc/competition/reg_info/style_descr.html 5. American-Style Hefeweizen A. Subcategory: Light American Wheat Ale or Lager with Yeast This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent wheat, and hop...

What yeast did you use? Temp can affect that depnding on the type of yeast... Are you doing a temperature conversion for your SG too? Are you sure what you are using is accurate? Fermentation WILL slow down and not be noticable by all the bubbling in the airlock, doesn't mean you should...