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Short version: why is my beer still generating bubbles after >5 weeks of fermentation? Temperature increase? Bacteria? Long version: What is going on with my beer? I brewed a stout over 5 weeks ago: 1.5 lb Munich 1.5 lb Maris Otter 1 lb black barley 1 lb flaked barley 2.75 lb light...

uniondr, I think it's reasonable to add aroma hops at flameout like you do, but then do you worry about your flavor hops sitting in hot wort for too long, so you've essentially turned your flavor hops into bittering hops? I guess another way to ask my original question is: do you change the...

Yeah, that's a good idea. For your late addition, what's your approximate LME/hot wort ratio?

I've read a lot of threads on late extract addition, but I don't think I've seen a discussion on this particular question. I get my LME from MoreBeer and it comes in these foil bags. I haven't timed how long it takes me to squeeze out all the extract (I use a roll/fold-and-squeeze method...

Are you saying you stoppered your starter flask? Next time you might consider using a piece of sanitized foil instead of a stopper. This will allow CO2 to escape and atmospheric air (with oxygen!) to get into the flask. I bet you'd have a quicker start to fermentation and higher yeast cell...

I've had Arrogant Bastard; I'll have to try it again some time and really focus on the hop flavor. I'll probably also try to brew a pale with some of those central hops at some point in the future. Thanks for the help guys!

Is this what you were thinking of? That's pretty cool, but it doesn't help me figure out what I'm actually looking for. Is what I consider "hoppy" just herbal, and maybe piney/evergreen? Regardless, I'm bookmarking that image, thanks!

Hopefully I can articulate this question alright...are there any hop varieties that just have a vaguely "hoppy" flavor and aroma? You know when you open a hop package and it just smells like HOPS. At least to me. I'm getting a little sick of pale ales with super citrusy hops...or Willamette...

Where did you take your temperature reading of your strike water? At the top of the water? It's possible you may have had a temperature gradient where the water at the bottom of the keggle, nearest the burner, was much hotter than at the top. When you added grain (and stirred? Dunked?), this...

Suppose I have two beers. For the sake of argument, assume they have identical grain bills (by %). Beer #1 has OG = 1.075 and FG = 1.010, and 50 IBU, resulting in a BU:GU ratio of 0.67. Beer #2 has OHG = 1.060 and FG = 1.020, and 50 IBU, resulting in a BU:GU ratio of 0.83. As I understand...

Thanks for the responses so far. It seems reasonable that residual sweetness equals residual sweetness regardless of how you got to the FG. I guess another way to think about it is, why are less attenuative yeasts less attenuative? Is it just that they poop out earlier than other strains, or...

It's from MoreBeer, but that's not the point. The question is a thought experiment (or possibly there are data that answer the question). If a fermentation with a highly attenuative yeast ends up under-attenuated (compared to the published value), does it leave behind the same residual sugars...

The recipe is just 8 lb LME and 1 lb crystal 60. I'm not necessarily too surprised by the 1.017 FG; I'm more curious about the theoretical differences between two identical beers, one fermented partially by a more attenuative yeast and the other fermented more fully by a less attenuative yeast...

Hi all, I wonder if anyone knows the answer to this question. I currently have an amber ale (extract + steeping grains) in secondary, after 20 days in primary. I used WLP001 with a 1.5 L starter, and it fermented from 1.052 to 1.017, which means I got 67.3% apparent attenuation. Obviously...