Search results

My process is same reading three days apart. Done. (In my experience.)

Let’s see..it says to bottle after two weeks. You say it has been a month. It surely is finished fermenting at this point. If you had a hydrometer or refractometer you could have checked along the way to verify finished fermentation. As long as the bugs are still outside the fermenter you...

I wouldn’t wait for fermentation at this point. Get fresh yeast into there soon.

Good luck to you. Apparently there is a wrong way to make beer. You seem to have found it.

The Cold Crash Guardian is sold by Brewhardware.com. Similar to the balloon concept with better control.

I use the Cold Crash Guardian and collect CO2 during fermentation. Then I bottle from the fermenter, priming each bottle, and the CO2 provides enough back pressure to do about 36 12 ounce bottles before I have to loosen and let oxygen in. This is the best I can do without investing in equipment...

There is a lot of oil in orange zest. That may have caused the issue.

When you think of Irish Stout, Guiness is what should come to mind. You could back sweeten as mentioned, but I would drink as is. Study recipes for something like a breakfast stout and try to develop your own from there. Good luck.

You did not do anything overly wrong. You simply added a sparge. So unless your volumes and gravity were way off. No harm. You CAN BIAB and still sparge.

Part of brewing is learning what your efficiencies are for your equipment. Apparently you are doing better than the 70% the recipe was written for. If you can, calculate your efficiency and use that as your new percentage going forward. Basically you will be using less malt overall.

Or the batch is infected.

Thermometer and hydrometer would be obvious things to have.

Not necessary to filter out the break and hops unless your plan was to lager on them for an extended time. If doing an extended lager then probably best to move to a secondary.

My vote is for infection.

Adding to the above podcasts mentioned, I also enjoy MBAA but it can be pretty technical at times. Geared more toward craft and commercial brewers but you can learn a few things.

Well. If your going by yeast manufacturers recommendations….29 is greater than 20. So two would be the obvious answer. you could use a yeast calculator and based upon the viability of your yeast pack you might be able to step up with a starter and one pack.

Not Fat Tire but Flat Tire. Different beers.

Flat Tire is not an ale but a dry hopped lager. Really not an easy drinking pale ale.

You calculate your priming sugar amount by the highest temperature reached post fermentation. I know there is debate about this but it always works for me. Does not matter what current temperature might be.

Welcome. You would likely get more responses if this were posted in the Beginners section of the forum. More views than the introduction. Good luck.