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The beer in the photo does not look normal. If it has gone through several weeks of fermentation, it should be relatively clear. At least per my experience. I normally primary for two weeks and secondary for two and the results are really clear beer. You don't always have to ferment for that...

That has to be the most detailed response to any question I have ever asked any where. Thanks much

What did you use to analyze your water. Did you send your water away somewhere, or are there kits available to test water. I've been looking around on the web for these items, but everything I find leaves me asking more questions. The water report from the village where I live, does not give...

o.k. so after 2 weeks of fermentation with the 1968, I am at a gravity of 1.085. So I made a starter with the 4347 and pitched it 4 days ago and nothing is happening wtf!

1.049

I had the same problem keeping my temp above 50 in my garage keezer last winter when I was trying to ferment a lager. I experimented with different watt light bulbs until I got the right temp. I think it was a 25 watt appliance bulb

I have a huge stout 1.152 o.g. I am using an 8.5 gallon fermenter with the blow off method. The krausen is thick and plugging up the tube. I don't have any ferm cap and it is Sunday. Any other home remedies???

I have made a ton of starters but to date have not seen one of them with the chunkiness of this. Wyeast 1968 London ESB 2 liter starter. I have used this yeast in the past and don't recall this result. Also the yeast is the freshest I have ever used, mfg date 10/29/2014, so age is not a...

if you hit your f.g. you should be o.k., if it is too sweet for you, add some distilled water, (advice I received from Jamil Zainaschef). Also carbonation cuts at the sweetness

Thanks for the replies. I contacted Wyeast and they recommended 1084? irish ale yeast. I also contacted Jamil Z. He said if I don't care about the flavor just use the Super Yeast from the start. But I care about the flavor. I opted to go with the 1968 and pitch a huge starter and follow...

but with an alcohol tolerance of 9%, will I not have problems reaching the abv potential?

I am going to brew a RIS with an approximate O.G. of 1.15 and an abv of approximately 14%. Of course this is going to require a huge starter. My question is, using Wyeast 1968 London ESB, which has an alcohol tolerance of 9%, and following up with Super Yeast to allow to ferment out, would I...

Ya, that's what I did, good luck with the brew, what ever it is you plan to make

Thanks for the info, I guess all I really had to do is google it.

Malteurop is a company that originated in France, that claims to have malting plants world wide and is the world leader in malt production

anybody heard of this malt? and what is a reasonable substitute?

years ago when I first started brewing, I did stove top, and boiled 4 gallons and added water to achieve 5 gallons. The beer turned out fine, but always had that unfinished some what "green" flavor for a while. Since moving to all grain, that was never an issue again. I have an 11 gallon...

If I'm going to make a 10 gallon batch, and I only have the capacity to boil 10 gallons, I am going to be short wort in the fermenter. My idea is to add the appropriate amount of distilled or spring water to get my wort volume to where it needs to be. Which is preferred, distilled or spring...

This is going to be my next brew, but the grain bill is too large for my tun. The base malt is 20lbs of British pale ale malt, my plan is to replace some of the grain and add Light LME to the boil. I can't get any Pale ale malt extract so I am planning on using the Light. Any thoughts?

Forgive me if I missed this, are you doing extract or all grain? I've yet to experience twang in all grain so my assumption is you are doing extract. My experience is, if you are not doing a full volume boil and adding water to your fermentor, you are going to get twang. I was doing all grain...