So the yeast is done/asleep once the bubbling stops? A lot of other threads say the bubbling stops once the yeast eats the "easy sugars" but it is still converting other sugars. Shouldnt I be bubbling for more than a day and a half?
Hey folks,
I'm a relative newbie... Got 8-9 brews under my belt so far. I just brewed a caramel amber ale on Saturday and the bubbling stopped yesterday (Monday). I know the advice traditionally given is to shut up and let it do it's thing. My question however is this: Why does it stop...
Forgot to mention... After adding another ounce of Magnum, the BU:GU is 0.66. Is that getting too bitter for a pumpkin ale, or does the imperialness allow for these big flavors?
Great feedback so far. I added another ounce of Magnum hops (2 oz total now) which brought the IBUs up to 62... Much more balanced and less overwhelmingly sweet.
What about sticking to 1 oz Magnum and adding 1 oz Willamette for bittering? Is that too weak for an Imperial?
Hey all,
Like 95% of everyone here, I'm gettin' ready to homebrew a pumpkin ale. I'm aiming for an imperial -- because, well, why not? This is going to be my first all grain brew however, so I want to do it right. I've based my recipe on this one...
Yeah, I saw it was a 10 gallon batch. I'm doing 5 gallon, so I'll be cutting everything in half like another posted recommended. I'm probably going to be looking at half tsp of each spice.
Thanks for the help :)
Also curious about this. Looking to do my brew in the next few weeks and want to be prepared!
Also, someone else had asked about getting a 9% ABV with just one pack of London yeast. I never saw an answer out of this. I'm guessing there was a starter involved -- but wow, 9% would be fantastic...
Hey all,
Attempted my first mash tun build this weekend in a 5 gallon cylinder cooler. Pretty satisfied with the valve so far -- next up is the manifold. I'm working with CPVC rather than braided hose. Does anyone have any example manifolds I can copy the design from? I'm looking for...