Search results

The foam on the top of the wort started to appear two days ago, this morning I realized the bubbling had stopped. My og was 1.036 Is this normal?!

But that less than a day is enough to cause the yeasts to produce fusel alcohols right?

I also got a ph Thanks for the reply Yes I'll do as you said I'm trying to make corrections every new batch, last time I didn't have a wort chiller or a temp controlling device, ambient temp was 26, I think it might've gone up to 30c, I didn't know fermentation produces heat I could taste...

This is my second attempt at a dark beer I've avoided a few mistakes I made last time This time I've added temp control There are two probes inside the wort, one is connected to a thermostat and the other one is a thermometer I'm getting a consistent temperature of 18.1c Is it too cold? It's an...

Thanks for the tip Yeah I'm a bit in a rush haha But I'll wait for a good beer I just thought it had something to do with the yeast getting rehydrated better and healthier at 26c since it's what fermentis suggests we do The idea is to rehydrate it at 26c then chill the wort to the fermentation...

The yeast is very much alive and kicking now All I should've done was wait Just one more question here I recently bought a 3 year old packet of Safbrew T-58 because that's the only Belgian wit yeast I could find in my area The seller told me to rehydrate the yeast with sterilized water before...

I got it now, they were in that round shape, no moisture, no clumps True, it was expensive and hard to obtain I only used a very small pinch of the yeast It's not even 0.5 grams Maybe not even 0.1 I don't wanna jeopardize the whole batch for that small amount of yeast Especially now that I...

That's exactly what I wanted to know And could you please tell me at what temp you pitch the yeast? Higher than the optimum range? Or in the middle of the range of...

Hello thanks for the reply I'm not sure about the gravity of the sugar solution, no Ive covered it with a small plate I'm not going to use this yeast slurry so sanitation is not really a concern here Loose granules? Not sure what that means English is not my first language There's some bubbling...

No matter how many times I stir it, it just forms a creamy circle in the center with very little bubbling sound

I had an opened packet of us05 that I wanted to test It was opened 8 months ago, it was sealed and kept in the freezer, -20c until now I took it out of the freezer, let it cool down to room temperature and sprinkled some on the surface of a sugar water slurry, this is what it looks like after an...

Fermentis says rehydrate the yeast at 26c But the ideal temperature is 18-20c So when should I put the fermenter in temperature controller? Should I wait for the bubbling so start? Or should I get it down to 18-20c right after pitching?

I'm not going beyond 1.045 and Im going to bottle condition

My room temp is about 25 most of the time I want to brew an oatmeal stout Since I have to active fermentation controlling device, my only option is kveik, but it's too dry isn't it? I think s04 is a better option Do you suggest I make the son of fermentation chamber? Will that work? If someone...

I need some authentic Belgian wit recipes I don't know which ones on beersmith are actually good I know how good a beer tastes really does have to with the process of brewing it, but I need a good place to start

I ask because people who pour a hefeweizen usually pour the sediments into the glass, on the head of the beer

I gotta look that up

Thanks for the reply I never use airlocks For me, a thick blowoff tube is always the way to go Better safe than sorry I really want a wheat beer with a little banana flavor M20 was my preference but it's not available in my country at the moment

That's the only wheat beer yeast I can find in my country at the moment No more m20

Ok thx, I'm just trying to avoid bottle bombs, but considering I used a calculator and primes even fermentation was over, that shouldn't be a problem I guess