Search results

Okay a little update.. Fermentation slowed down considerably after 4 days! (indicated by no krausen and low airlock activity) Therefore I did an FG-measurement which read 1013 and 1014 (two separate carboys). Thats pretty much where I want to be. I think there's still quite a bit yeast in...

I suppose that make sense.. Thanks! Isn't it a bit weird that so many carbonation calculators are misleading (at best) in this relation? Hmmm, are you guys sure that not only very minute amounts of CO2 can saturate the beer at low cold crashing temps?? (i.e. extremely very low yeast activity...

NO..? That could create bottle-bombs.. Use a carbonation calculator and enter the temperature of the beer WHILE bottling! That temperature determines the volume of CO2 in the beer at the time.. If you use highest fermentation temp you could end up over-carbonating with 50-90%!

This may be bumping a forgotten/dead thread, BUT should you want to try recreating a traditional Danish Malt Beer (also known as Nisse-øl) here are some general pointers.. First of I'm surprised she liked it! I always considered it an acquired taste that Danes drink more out of tradition than...

You bet there is! Try the search function or recipes sub forum..

How did you mash? Any chance of a lot of unfermentables in there? So basically you've underpitched and within a month attenuation is approximately 67,5% (yeast data sheet says to expect 70-75%).. 1023 is not terrible for a porter-style beer (although it may be sweeter than you planned)..

Thanks man - I hope it helps! Interesting on the S-04. I wan't to do a UK vs. US Pale Ale battle soon.. I'll be watching the temps closely - staying in the low end!

Good to hear! (I've aimed for 60 IBU in both..) I'm doing two 2,5 gallon batches which are identical except from the fact that one is solely hopped with Willamette and the other is solely hopped with Target (both are going to be dry-hopped intensely as well with these respective hops) - I guess...

Thanks for replies! As suggested I'll do a few extra days in the primary fermenter - does temperature matter here? (high or low end of the acceptable range??:confused:) Then give it a few weeks in the secondary --> sample it - AND If of flavors are present I'll try to wait it out as...

Thanks for the replies.. I can't believe I messed this up when having all facts straight.. Will the esters (and/or dactyl etc) be vastly messing up the end product?? Hmm? Are you suggesting adding 6 weeks to the primary fermentation? Or after they're bottled?

Hi everyone! I brewed my second batch of beer yesterday (5 gallons of American IPA). My OG was 1061 and I pitched with US-05 at about 77F - which I know is in the high end of the range. Before going to bed I placed the fermenter in a place with a ambient temp of around 71,5F thinking that...