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I suppose that you could recycle Apfelwein slurries several times.

The great thing about Apfelwein is that it leaves a clean yeast slurry without any trub. I recently bottled my Apfelwein and then racked a Christmas winter warmer on top of the Apfelwein slurry (Nottingham). The Christmas ale took off and finished fermentation in just over 24 hours. I...

Nurmey, Thanks for the constructive criticism. I'll definitely bottle it. Have you ever experienced this? So it's likely a phase and not an oxidation?

So I have left my All Grain Honey Brown Ale in the primary for four weeks as of today. A week ago (three weeks after brewing), I took a sampling and, of course, drank the sample. The sample was AWESOME. My wife and I both liked it. We could taste a remnant of clove honey. It was smooth and...

I'm in a pub and I'm drinking my second Bud Am-Ale. The first I drank from the bottle. The second I drank from a pint glass. I have to admit that I was initially impressed. I had worked myself into thinking that it wouldn't be junk. It's a decent ale. If a friend brewed this and gave me a six...

I think that I get a high efficiency because I stir the grains a lot and because there is so much water. It's almost like a continual rinse. Also at the end, the grains run dry. I've even double-dipped the giant (10 lbs and more) tea bag which acts somewhat like a sparge. I guess you could run...

I just had another success with Brew in a Bag (BIAB). This past time I got close to 80%! Just think, you can do all "all grain" and save a whole hour of time and a lot of clean up. Estimate 3.5 hours from set up to clean up. That's great time for an AG batch. Here's how I do it. I have...

Yuri, I used a wyeast and the pack expanded for about four hours before pitch. I didn't use a starter because the OG was 1.044...borderline. I've never had a yeast poop out on me, unless this is the first case. I'm inclined to think it was leaving the burner on the mash as menschmaschine...

Menschmaschine, Have you experimented with mashing at mid 140s for 30 minutes or so then doing the rest of the mash at 151?

Coming back to the title of this post then, a high mash temp would lessen Beta enzymes and that would be the reason for the stuck fermentation, i.e. the sugars aren't fully fermentable. Did I get that correct?

My ABV is at 3%. What about pouring a little vodka in it?... ;)

I mash in a kettle with a false bottom over a burner. I mashed at 151 F. I turn the burner on low when it drops to 150 and bring at back up to 151 F. I'm pretty good at keeping the temp at the right place...however, at one point I forgot to turn off the low burner. Next thing I knew it was up...

I just experienced my first stuck fermentation. It was a Guiness clone. My OG was 1.044 (a little high). After three weeks in the primary it stayed at 1.022. I used Wyeast Irish Ale (1084). I read through some of the previous posts on the subject and most seem to blame the yeasts...

Can you substitute powdered sugar for dextrose when you in a pinch and you need to bottle? Could you try out apfelwein with powdered sugar?

For a chest freezer, how many cubic square feet do you recommend. Thanks for the Craigslist tip!!!

I want to get a kegerator. Here are my two choices (I'm open to other options): 1) Converted Chest freezer Benefits: lots of room, holds carboys and kegs, etc. Drawbacks: more expensive, have to buy temp regulator, have store tap inside freezer unless I buy more equipment. 2) Standard...

I'd be interested to learn about others' experiencing with pitching liquid vs. dry yeasts. If you have an OG of 1.050 you need over 180 billion cells. If you use a 11.5 gram dry yeast pack, you've got that many cells. However, if you go with Wyeast or Whitelabs, you're WAY under that...

What's a yeast cake? Is it what's left over in the primary?

ajf, I use the filter at the end of the CFC to break up the flow and add O2 to the wort - not to filter.

Coastarine and Talley Monster, Thank you for all your help. Both suggestions will certainly help my flow. I'll raise the kettle and add a tube at the end of the CFC.