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5 gallons of German Ale 5 gallons Lambic 4528 + 10 = 4538 gallons

This was exactly what I was looking for. Thank you for tossing that bit out there for me. I'll let it go another 6-8 weeks before checking the gravity, again. Cheers.

I've been brewing for almost 10 years. I certainly understand waiting for gravity stabilization prior to bottling in order to prevent bottle bombs. I also understand that these microorganisms need a longer time to consume sugars. It's already been 6 months, not that this is a particularly...

Time for an update. I checked the gravity on the beer today. It's at 1.009. No big difference there. However, there is a pellicle that's formed in the last month. I was planning on bottling this up today or tomorrow. Are there any reasons why I should wait, longer? Do I need to wait and...

It’s in an ambient temp room. The house is usually at 68f but this room never gets above 65 until spring hits. It will have some 68-72F days on it before my next gravity check.

The gravity reading was 1.022 when I racked on top of the blackberries. I am certainly taking precautions against bottle bombs, that's why I'm here. I expected the 3278 to eat through more of the leftover sugars than it has...so far. Of course I'll check the gravity again before I think of...

I decided to take a gravity reading, because I haven't gotten once in almost 6 months. Here is the time line: Nov. 1, 2018 5.5 gallons 1.058 wort goes in to the primary. Nov. 8, 2018, the US-05 has chewed it down to 1.022...a bit higher than expected, but it didn't worry me. I knew that the...

This will not be bottled before the second week of May. School is a priority, right now. As soon as finals are taken care of, I’m going to bottle this. No, I have not been checking the gravity...I didn’t want to open the bucket up every month or so. My bucket tag says the primary went from...

Hi everybody. November 1, 2018 I brewed a 70% Pilsner 30% wheat beer and fermented it out with US-05. Nov. 8, 2018 I tossed this 5.5 gallons on top of 43oz of blackberries and pitched WYEAST 3278. It’s been a slow process, just waiting, since then. Today, I popped the top to sneak a sniff...

I fermented it at 68-70F for 2 weeks. Before I read this thread, I had no idea that the butter flavor could be expected. This is at least giving me the confidence to attempt this yeast, again, with better expectations. And yes, 1084 is the traditional Guiness yeast. It can have a similar...

I recently used Ringwood, for the first time, on a stout I brewed. It definitely has a buttery finish. It's not a bad flavor, just not what I expected in my finished beer. I will probably go back to 1084 or 1762 to ferment with, but I'm glad I used Ringwood.

Entered. I love my SS brewtech 15 gallon pots!

I enjoy the tartness and aroma from my french saison. My wife thoroughly enjoys it, as well, and our friends find it to be an easy drinker. Low'ish ABV at 5% so everybody is usually kept safe within the eyes of the law.

Welcome to the scrum. Congratulations on your first brew.

10,467 gallons +5.5 gallons blackberry sour +5 gallons Swiss lager +5 gallons lawnmower saison +5 gallons Russian Imperial Bourbon Stout = 10,487.5 gallons.

What was the package date of the yeast (viability?)? How long did you leave it on the stir plate? I usually give my starters a 1.040 gravity to start with, and keep them at room temp for 48 hours. Also, is this for a 5 gallon batch or something larger? What kind of beer is this going into...

Sarcasm font is needed.

But he made his own for $33 dollars less. I call that a win. He can buy an entire grain bill and yeast with the money saved.

I'm in.

I took some 3/4" plywood and made a sleeve for my cylinder. I doubled up on the bottom thickness so it would have more weight to keep it upright. Not pretty but it works great.