Search results

I'm assuming you either mean 1.012 or 1.020. Either way, that's not bad and it's most likely finished. Some more information would be helpful

Do you know how old the hops are?

Couple things in your vid: Pouring your boil kettle into your fermenters..o_O Pouring yeast into each individual fermenter...:no: Not rinsing any of your sani off before putting it in/on finished beer...:confused: Spending $50+ on an oxygenator when a nice vigorous stir accomplishes the same...

I've made dozens of batches of this, and used whirlfloc and cold crashed for the first time with my last batch. It's still plenty hazy, without the murkiness. I like that I don't get any of the settled yeast and hop junk with the first pour out of the keg each day. This has been clean from the...

No that seems appropriate, but why are you expecting to get down to 1.008? typically this style is 1.012 and up

Lower your mash temp

FYI it's not a smash if you're using crystal

You don't have a room in your house that you can keep at 68-70 degrees? Transporting isn't ideal. Lots of sloshing around, especially when it's time to package your beer.

Ever eat a hop pellet? It's got a burn to it. In my experience excessive hop matter in suspension will give you the burn

Join the fbook group homebrewNERDS. It's 99% philly and burbs. Should be able to find some there.

use a bigger fermenter? I got a 7.9 gal bucket that's perfect for the 6 gal batches that go into it

Red and purple skittles...mmmmmmmmmmmmmmmmmmmmm

I enjoy watching Massive Beer Reviews as well. He is fairly local to me, so it's fun to see him review beers that I can actually get sometimes. Darwin's beer reviews are good also. He's very quick and concise. Videos are usually 3 minutes long and to the point.

Don't keep opening bottles every 3-4 days. It's going to take 2 weeks for carbonation and you're just wasting them

It was on top, and then it fell out when it was finished fermenting. What you see on the walls is how high up the level rose, then receded. Look up images of beer fermenting in carboys.

You're seriously picking up 14 gallons of near boiling wort instead of just turning the heat down?

the filling stations at Walmart. $.37 per gallon.

Sounds like a lightly hopped northeast ipa

Before you do anything, take a gravity reading! If it hasn't changed at all, then pitch more yeast. Chances are it did ferment. Can't always rely on airlock activity.