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Thanks! so that's part of my question. After Star Sans, its "ok" that the bottles remain out in the open for the duration of bottling? That process probably takes 20-30 mins, right? so just curious, no airborne bacteria or anything is a threat during this time? and if i don't have an empty...

So I'm going to be bottling my first batch this weekend, and I have a few questions about the process as it relates to sanitizing. I need to sanitize everything, right? (bottles, caps, siphon, etc). First question is, when I sanitize the bottles (48 or so of them), what do i do with them...

Thanks Jan 20 was when active fermentation started. I did my first and only ABV reading last week, but haven't done a second one yet to see if the numbers have held. This can't still be fermenting, right? thanks

So its been about a week now, and i've not been able to bottle yet, since i was out of town. Just walked in, and heard a "bubble" sound from the airlock. Haven't heard any activity at all in about 2 weeks!! I've only heard maybe 3-4 bubbles in 20 mins or so, but still. So, is it normal to...

thanks. When you say "cold crash" it, what temp and for about how long? Think Wyeast said to keep it 65-75 degrees. thanks

thanks, i did look at that calculator. my calculations showed ABV to be 6.5% as well. guess ill let it settle for another week or so, then bottle. should i add something to help clarify? thanks

Thanks. didn't notice a lot of sediment, at least floating. the beer wasn't totally clear, but certainly more so than when i started. I think this type of Belgian beer isn't supposed to be so clear though... If i have to leave this in the fermenter an extra week (since ill be out of town)...

Thanks everyone... so i just took a reading and here's what i found. My gravity now appears to be 1.010. Brix is about 2.5% ABV on the hydrometer says 1.0% (this is puzzling) the brew smells great (it's a Belgian IPA, the sample i took smells just as one should) What's the deal...

This is my first batch, so lots of questions, this being one: my brew has been fermenting in the carboy now for 2 weeks today. It's 5 GAL, the recipe said to keep it in the carboy for 7-14 days. The OG was supposed to be 1.049, mine was about 1.060—probably not enough water on my part. So...

Hey thanks! recipe doesn't call for secondary fermentation. Right now it's lighter than the other pic i posted, and much, if not all the krausen has disappeared. It's called "Belgian Mustache pale ale". Guess ill wait till next weekend, then it will have been in the carboy for 2 weeks. Take a...

Thanks. Today it's been 8 days since i pitched the yeast, but only about 5 days of actual activity. This morning I'm not seeing any bubbles at all. Does that mean fermentation is complete? if so, can i leave it in the carboy until next weekend and then bottle it? the recipe doesn't call for...

Just an update to this post. yesterday was incredibly active with the bubbles, about every 5-10 secs. today the bubbles have slowed to about 1x every 25-30 seconds. Just wondering if this is normal, and when to stop fermentation and move to the next step? thanks

Thanks for your help. It was at almost 72 hrs yesterday and I was anticipating coming home to no new progress so I had the new yeast ready to go. Walked in and saw that and was surprised. So how long should it usually take to ferment now? Thanks!

This is before the repitch. And this morning it's bubbling away. I can hear it through the airlock. This is good news, right?

From the beginning: The brew is Belgian Mustache Pale Ale. Its a partial mash brew. Carboy is 6 gal, i probably have about 5 gals OG was supposed to have been 1.049 BUT mine was 1.060 I did do the boil, then added some water, but i don't think i added enough water. Yeast used was...

here's an update... just got home and saw this happening!!

Thanks, now I'm thoroughly confused :) should I sprinkle the yeast? or re-hydrate and pour it in and then shake the carboy?

Im going to re-pitch with the dry yeast. After that, should I swirl the carboy around? as for the OG being 1.60 (higher than it should be), that's probably because i had less than 5 gals in there, right? i.e not enough water?

Thanks. question on re-hydration. Do i need to boil water, so it's sterilized? Then let it cool to 80, and put the yeast in, etc? thanks

Can't get my hands on the same yeast, but my local guy suggested S33 dry yeast, from Fermentus. Said to just re-hydrate it, and then re-pitch. any thoughts on this? thanks