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Update 59 hours after pitching. This morning the krausen is very different its a even smooth krausen small bubbles and a strong bread smell. Probably be racking to carboy tonite and start lagering. Photo is at 59 hours.

Update 48 Hours after pitching. Creamy krausen very strong smell of bread and fruity kind of like banana. Scrapped krausen and stirred up yeast gently. Still strong yeast activity. Took measurement 1.022 refracometer (corrected 1.019). Photo on left is at 35 hours, Photo on right is at 48 hours.

Update on my Altbier. Well I brewed up the altbier yesterday. I did the triple decoction mash. Everything went great. My OG was 1.047 (right on target). Then pitched the yeast I am doing a cool open fermentation at 59F. I used Wyeast #1007 German Ale III. Today I took a picture at 13 hours after...

Can anyone give me an opinion of my recipe that I am going to do this weekend? Recipe: Alte Geheimnis Bier TYPE: All Grain Style: Düsseldorf Altbier ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 12.6 SRM SRM RANGE: 11.0-17.0 SRM IBU: 34.9 IBUs Tinseth IBU RANGE...

what changes did you have to make to get the 6.5 carboy to fit?

Well for my birthday my wife bought me a 6 cubic foot kegerator. Besides the fact that now i have to come up with some really good anniversary and birthday presents for when the time comes. Im wondering if i can use the kegerator as a fermenting cabinet and lagering cabinet for an upcoming...

Last night my laptop had to be reformatted and windows 7 put on it. So i prep for doing that I made a backup of my irreplacable beermith 2 recipes. well guess what the import function is looking for a recipes.bsm but the file i know that was created was a *.bsmx file. Is this the file that i...

I am planning on brewing up a batch of Dusseldorf Altbier, I want to try and do as traditional as I can. Of course that means a double or triple decoction, cold open fermenting and lagering. My big concern is the cool open fermentation issue. What I am thinking is using a freezer (of course it...

Just for a 4 gallon batch hoe much sulfite and sorbate should I add.

Thanks.

When I transferred it I tasted it and it seemed very dry especially when I compared it to a taste of chaucer. I have about a half pint of sourwood I'm holding back to backsweeten. I'm trying to aim for a semi sweet mead. Got any advice

Just racked my mead into a secondary. Tasted it and seemed a little dry. SG was 1.009. When should I add sorbate

I'm still unclear about adding sorbate. Should I add it when I transfer it to secondary or when I bottle it?

What temp do you recommend to cool crash at? Ill be bottling it

Ok I took a measurement last my mead is at 1.010. I'm thinking I need to transfer it to a secondary and give it some sorbate and such to stop it the abv is 15.1. What do you guys think?

Oops i meant my gravity was 1.012 not 1.018.

Checked my roggenbier last nite since hasn't had any activity for about 4 days. The measurement came out to 1.018. So I transferred to secondary. All I gotta say is wow. It stated at 1.060 a week ago. So I think I'm going to leave it in the secondary for like 2 weeks then bottle it. What...

I need some advice from my last post

well woke up this morning to find that my roggenbier had overflowed out of the airlock. although it was just a little bit maybe 2 ounces at most. i am concerned something is wrong though. before the airlock was bubbling at at rate of every3-5 seconds now im lucky if its every 30 seconds. does...

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