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This is one of my favorite stouts! i just wish it came in more than a 4 pack.

My first batch has been in the bottles for 3 weeks and still needs about 2 more. It is still flat and a little rough. Every week it gets better though. Everything I have read on here says that you need at least 3 weeks, but they advertise it will be ready in 1 week for marketing purposes.

I always bring the water to 155, steep grains, bring to a boil, turn heat off, add extract, bring back to a boil and start the timer once you have a rolling boil. just watch out for boil over once the extract is added.

I used the dry Munich German Danstar yeast. Nothing after about 4 days so I repitched. I will probably move to a secondary today. I am having the same cold botteling problem with their wheat stout. I just moved it to a warmer room, so hopefully in 2 more weeks it will be carbed well.

There should be a little bit of the hydrometer sticking out of the top, so sanitize your hand really well and pull it out (if you are really concerned, throw on some disposable gloves that you have sanitized). There should be enough alcohol in there to ward off any infection from the tip of your...

Im making this one right now from AHS. the yeast that came with it didnt start up. had to go to LHBS and pick up some more yeast, but it is bubbeling away now. http://www.austinhomebrew.com/product_info.php?products_id=325&osCsid=a2a154b0c9df9ae7fe41974f9fe9b755

Do you keep the second cold during this process to prevent too much fermentation? If not, how long did you leave the fruit in the 2nd to ferment out before you added suggar and bottled?

I also made the same mistake last week with my first batch. I have not had any bottle bombs and am letting the beer carb at lower temps to slow down any overcarbing. Good luck and let us know how it turns out.

I have found that if i cover 3/4 of the top of the pot with tin foil it is a lot easier to control the temp and if it begins to boil over a slight adjustment to the position of the foil will increase/decrease the heat/foam level.

Great! Thanks for the quick reply. I will take the SG tonight and see if there is any difference. If not then I will move it to a warmer room.

Bringing up an older thread, I brewed a Dunkelweizen and pitched Danstar Munich German Wheat dry yeast. The OG was dead on, but 48 hours later no activity. I believe that the wort has been too cold (around 49 to 59 F). I know I need to check the SG again and that the airlock activity is not an...