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Haven't ventured into that yet.

Never used this yeast before. Used nottingham, US-04 on the stout, wine yeast, bakers, distillers. But none of then did this. I have never had to use a blow off tube. Frankly didn't even know what it was until yesterday.

Didn't check the temps but I can assume that 2 gal fresh cold water added to 3 gal of 85f had to bring temp down below 80f.

Syphon tube fit. All good

Crap. Thought I left enough space. Idk if I got a tube that'll fit the hole in stopper. Maybe my syphon tube will fit. Have to try it

Ok so the foam has burbed into airlock. Never had that happen before. What do you all do...anything? It's not clogged it just has come up neck of carboy and some foam is in airlock. Geez thought the thing was slow now look

This kit was called calypso IPA from midwest supplies. Tasting it at the sample I thought it was pretty good and smelled great. If it turns out I can see making more of this.

It's showing some foaming now. Slow bubble movement in airlock. Pitching temp? Know what I dinto think of that. It was 85 in the kettle right before I transferred to carboy and I had a gallon of water in there waiting then topped off to 5gal mark which was abt 1 and 1/4 gallon more. Had to have...

Ok. I gave it a good shake..see how it does

Started this extract for an IPA and it came with safale 05. Things felt like they went more smoothly than my first try with the stout kit. Mixed things well and first sample hit 1.055. Gave it a shake, let the foam settle and pitched the yeast. This am, nothing. No activity and I didn't like the...

Ok. I was thinking the carbonation might help as well. Glad I wasn't totally off.

I'm not a real big stout fan. I made this for my brother who only drinks Guinness. I tasted it the day I bottled it and still feel it's a bit thin. Thin meaning lacking the body I pick up in Guinness. I don't expect it to be so similar to Guinness that you wouldn't know but I'm wondering whats...

Hmm. Interesting. Now this stout being a dark beer I guess will need time. The abv is only about 4.5 or so

When IS "peak" for beer typically? When I see wine I see "at least 4-6 months better in a year" similar was the hard cider I did. Advice was 6 months to a year typically. But when for beer?

Bottled beer last Tuesday. I ended up with 4 gallons. I used northern brewer priming calculator, picked stout at 2.1 carb, beer temp was 63f if I remember right. 2.52 grams of corn sugar if I recall. Hope it provides enough carb. Been about a week and nothings blown. That's a good thing. Just...

Is that to imply I should have steeped for 60?

Unfermentable sugar eh??

Shoot, didn't even think about it. Who knows what all I was given. Pain med, then antibiotic, then benedryl bc I was mild reaction, and who knows post surgery. Pretty sure they hit you with more pain meds and anti nausea bc of anesthesia. Never thought...

Think I get it..yeah.

I'm real curious and I don't understand how this beer is done at 1.015 from a OG of 1.050. I've done wine and I've done cider and I'm not understanding if you have a gravity and baseline is 1.000 correct? I mean how does it not keep working until at least 1.0? The yeast packet is good for 5 gal...