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Ahh, good! An alternate opinion on the subject! I'm guessing I'll find out if you're right within the next few weeks. I hope you are! I couldn't image why it would be marketed as a fining agent for beer if it had the potential to prevent carbonation. I think Boo Boo is right, I'm...

Ok.... so, I hope I haven't ruined my first two batches with isinglass... why would you want to use this stuff if it can result in a clear, yet flat brew? I will not be using finings on my brew ever again... 2-3-4 sounds good and yeast falls out with time anyways. Honey Amber - 1-2-2...

I've already done a few recipes on my own. My barley wine and spiced cider are my own recipes. Fun stuff. I'd love to try out all grain brewing, but I know the process is much more involved and requires MORE equipment. I'm already over $1000 into my mini-brewery and don't feel ready to make...

For an average extract recipe, when you steep your grains what is the best way to get as much out as possible? (Steeping at 150 F for ~30min) Does rinsing the grain with cold water help pull out extra sugars? How could you perform some sort of mini-mash with your steeping grains without...

I've got two batches of ale bottled now that I used isinglass on about three days before bottling. My honey amber ale is at two weeks and no apparent carbonation present. Since isinglass pulls the yeast out of suspension, does that mean there won't be any yeast left to ferment the priming...

Day six, bubbles much slower now, smell is almost gone, should be ready to transfer and add spices within a few days. :) You know, a clear bucket would be sweet for a primary for head space and so I can actually see what's going on. The great white bucket makes it somewhat mysterious...

My whole brew room smelled and when I opened it up it started smelling up my living room too. Wasn't too bad though, just open a few windows and get some ventilation. I'm around 5 days now and the smell is starting to disappear. I used Cooper's Ale Yeast and my brew consists of apple juice...

I've read that apples are high in sulfur... could that be why my Colassal Wassail smells bad? It's been fermenting for about 4 days now and about the second day I noticed my brew room smelling sweetly stinky if that makes sense. Not really a good smell but I'm assuming this is normal for...

WOW... my brews are dropping well below the listed final gravities... hmmm.... :confused:

Orange Sweet Mead the day before racking to tertiary with bentonite to clear. 10-04-07

My row of fermenters in the act...

Lots of equipment, I'm slowly making more room so I can get organized...

I didn't say I wanted it to go below 1... anyhow, I just wondered if there was a way to tell visually rather than cracking it open and sticking a wine thief in there every day. I'm a bit paranoid of infections... At any rate, this thread has convinced me it's probably time to bottle my...

Ya, but how can you be sure that it has finished when final gravity is almost always greater than one? My Holiday ale has been slowly bubbling for weeks. There is still a small amount of foaminess around the sides of the carboy. Also in regards to my mead, fermentation has been very slow, but...

Ya, but does it have to be added with the initial brew or can you add it with your priming sugar?? What about lactose? I was under the impression that these could be used before bottling to correct issues like not enough body or lack of sweetness.:confused:

I not exactly sure. I think some of the more experienced brewers here could tell you. But I'm pretty sure to add it before you bottle would require that you add it to your priming sugar and dissolve it in the boiled water and mix in your bottling bucket. Maltodextrin adds body and head, but...

I think if the main fermentation is done, you should probably get it off the old yeast and into a secondary. Sometimes this kicks up more activity. I have an ale that used that same yeast and it rolled hard for 3 days then slowed, transferred to the secondary after one week and added dry hops...

I think once an hour could still be considered activity. I have an ale that's been going really slow like that for weeks in the secondary. If you put a flashlight to the carboy you will be able to more easily see if there is any air bubbles going on. I think it's probably best to let it sit...

I just bottled that same kit. I think I did the same thing you did (temp too high) and the result was (I think) a little more bitterness and a darker color. It's darker than most commercial ambers I've had. Tastes good though! Can't wait till they start getting some carbonation! Mine landed...

Well, you make yeast starters with 100 F water, so I'm assuming as long as your fermenter doesn't get above 100 F your yeast will be fine. BUT from what I've gathered, fermenting at temps too far above 70 F will result in a faster finishing fermentation AND off flavors that you don't want. If...