Search results

Safale US-05, 2 11.5 g sachets pitched straight into the wort.

No, you read it right... sorry if I was unclear. I bottled it 25 days ago. After a week it seemed to develop a slight carbonation, and hasn't moved from that point since then.

I primed with 5 oz. corn sugar. I like this brew a lot but there's only been a faint tingle of CO2 since a week after bottling. I don't want a "fizzy" final product, but would definitely prefer a half-inch or so of nice foam on top. Anyone with BW experience--do I just need to wait it out...

Cool widget--thanks for the link, and thanks to everyone who gave advice. Do you know if "beer temp" in the widget refers to the temperature at which you intend to serve the beer, or the temperature at which it will bottle condition?

For bottling.

How much actual control does this method afford the brewer? Could one actually pull off a passable lager with a tub of ice and a wet t-shirt?

What should I do?

There's nothing particularly wrong with the tap water where I live, but I definitely prefer the taste of it after it's gone through a Pur filter. On this basis I've run all the water for my brews (just pitched yeast on batch #7) through the filter. It's a little time consuming but I feel like...

I'm about to embark on a brew using Star San for the first time. Does "no-rinse" really mean NO RINSE? (i.e. does rinsing compromise the sanitation?) After letting the recommended solution sit in my carboy for a few minutes, I dumped it out and there was a huge amount of thick white foam left...

That's what I was thinking. Assuming this brew follows a "normal" fermentation schedule, what would be a sensible time to rack?

I brewed a barley wine on January 26 and pitched 2 11.5 g packets of Safale US-05 dry yeast. Original gravity was 1.132. Today the gravity is 1.059. I'm leaving the country next Wednesday (2/17) until May 8. While I know this is a beer that needs to ferment for a long time, I feel like I'm...

I just took a reading from a sample directly out of the carboy and the gravity hasn't budged from 1.030 since racking two weeks ago (OG was 1.070). It's been in a warmer area for about a week. Tried to RDWHAHB but I'm still on edge about this--I really think it tastes "done", and this may well...

I'm sure there's a thread on this buried somewhere in this forum, but I couldn't find it in five minutes so I beg forgiveness for posting it again. Why do some dry yeast packets specifically direct the brewer to "pitch directly into wort"? Isn't the conventional wisdom that it's always better...

I'm planning to brew a barley wine based on this recipe: http://beerrecipes.org/showrecipe.php?recipeid=400 I'm making the following changes: 1. 3/4 lb. brown sugar and 3/4 corn sugar instead of 1.5 lb corn sugar. I'm guessing the flavor will be a little darker and more complex this way...

@Juan: I used one smack pack of Wyeast 1084. Off the top of my head, I think it likes 64-72 degrees. In another thread, I described my concern that a single dose of the yeast would have trouble getting started in a 1.070 OG stout wort. Two days into fermentation, with krausen blasting out...

This sounds intriguing but it's a little over my head. Could you elaborate? I never had any delusions that the satellite sample was a precise mirror of what was going on in the fermenter, but I hoped it would at least indicate, in the form of an unmoving number, when fermentation completed...

Thanks, Juan. If the ambient temperature is about 62 degrees, any thoughts on how long my beer will take to finish fermenting? The gravity hasn't changed since I racked on Sunday, and I just want to be sure I'm on top of things as far as acting in a timely manner if fermentation is in fact stuck.

Thanks again for all your replies. In case anyone was holding his or her breath waiting to learn the fate of my brew, I posted an update and some follow-up questions on a different thread: https://www.homebrewtalk.com/f163/too-early-rack-156127/#post1800487

Revvy, thanks for that informative post. I'm a relatively new brewer (5 batches) and this topic has been on my mind for the last few hours, because I just racked a batch of stout to a secondary container (PET carboy) and am now worrying I jumped the gun. I brewed it a week ago, with an initial...

When you say "at the temperature you are fermenting at", are you saying low 70's is a high temperature or a low temperature for this style of beer? I'm not a fan of estery flavors at all so I'd like to do what I can to hold them at bay. My house is naturally very cold and I have the heat up to...