Search results

Hey jaiger! I'm in Oakley and go as far as San Ramon everyday during the week. I have a dipa on hand now and brewing a kolsch this weekend. I am interested in trading a couple of bottles, they don't have labels and would there be a way to meet in the San Ramon area? I'm only out there for work...

Nice fermentor!

Aroma of fermenting cat crap? Please share! Not being sarcastic either, would like to know

Same as sidcitrus, end of the day clean up! There has been a couple batches where I didn't wash the bottles as I drank them, hand cleaning bottles for an 11 gallon batch bottling day ain't fun! Also people at your work (who you don't like) over hear you brew and are always hinting or asking...

Its hard not to break into the first batch before its done lol. I think mine was half gone after the first week in the bottle. I think your beer just needs to Carb up and condition. Try one at the 2 week mark but if you can wait, give it 3 or 4 weeks to condition. With a little time you would be...

While it is possible to reach FG, the yeast need time to finish and clean up after themselves. Is ambient temp 77 or the fermenting brew? Its only a couple of days in, I would let it be. Have you already taken a gravity reading? This got jumped on lol

I have to try this with a brew!!! You were right about the flavors being enhanced lol, talk about tart! Not to bad after I back sweetened with blue agave nectar. Thanks again!

I called a bottle shop I go to and they haven't received it yet. They told me to check back with them tomorrow. Can't wait!!!

I say go for it, very interested in the results! What yeast did you plan on using? I have heard the same as nate's results with S-23. Interested in the results!

Don't get discouraged so easy! Congrats on the great brew!

Might be ghetto but I sanitized my racking cane, attached the long straight end to my drill and whipped the hell out of my dipa a and wheat wine. Both fermented out fine.

There should be enough yeast but give it some time. I have waited 6 months for a beer carb but it eventually did. After a cold secondary you will have less yeast but you should still have enough to carb but can take a little longer. It sucks to wait but it will happen!

Also I have hit FG at day 3 or 4 but the yeast still need time to clean up after themselves. I don't think you have anything to worry about.

Let the yeast do their thing. Bubbles are not an indicator for active fermentation, it can look like nothing is happening when its doing its thing. Let it do its thing for a couple of weeks before checking the SG.

That label is awesome!

Thanks again for your help! I will set some aside for aging and I like the oak idea.

Thank you majafoo and roadymi! I have 2 of the tap a draft brown jugs partially full in the freezer now. I heard the flavors are enhanced. Right now it has a slight tart with a stronger raisin backbone so I'm really unsure what will happen. Does the final product benefit from a little aging?

I have added blue agave nectar to a hoppy brown ale and an dipa. Both were 10 gallon batches and used 2lbs of agave in each brew. Not sure how to help you with beersmith. It should ferment out and dry the beer out leaving little to no additional taste from the nectar. I have wanted to try it...

I have a wine that I made from blackberries and raisins that I want to try to freeze concentrate some of it. OG was 1.090 and finished at .998. I was reading other threads on eisbock and seems some freeze solid in a bottle, turn upside down and catch the drippings in a jar. Others talked about...

I was thinking champagne yeast or wlp099 super high gravity yeast. I think it's a cool experiment! Good luck!