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I bottled a pale ale 11 days ago with 3/4 Cup of Priming Sugar (for 49 bottles worth of beer), and left it in my brew closet at 70º. After work yesterday I was curious as to how it was doing so I took a bottle and put it in the freezer for a little bit, then stuck it in the fridge for an hour or...

Yeah, I've been "coaxing" for about 3 weeks now. I think my efforts would be futile. It does taste pretty good. It is the first time I have ever even had an english mild. It's like a higher class, British version of a BMC beer - really easy to drink, but with flavor. My thermometer is pretty...

Damn. I was afraid that was the case. :(

OK, I know there are a ton of posts about stuck fermentation, but I could not find a suitable answer for my situation. I made an English Mild with an OG of 1.036 (which is what I wanted). I aerated well and sprinkled in a packet of Windsor dry yeast. Started fermentation at 63º and let it rise...

Looking into getting one of these, but the Brew City site is not there or something.????

How did this turn out with the spruce tips dry hopping technique? I am intrigued.

Update: I checked the gravity yesterday and it was still the same as a week before 1.029. This was after gently rousing and warming it up to upper 68-70º. Another brewer told me to try boiling up a teaspoon of yeast nutrient in half Cup of water for 15 mins, then throw that in the beer. Do you...

We aerate really well after chilling in the kettle by stirring/whipping with a spoon, then we run the wort through the kettle faucet into a metal mesh sieve, then into a funnel into the carboy. Afterwards, we shook it for about 5-10 min. It was foamy - trust me. We racked the other beer off...

Even though there are no visible signs of fermentation?

So I brewed an oatmeal stout that turned out to be a lot bigger than anticipated - 1.082. I had previously made a different stout with the Wyeast 1084 Irish Ale, so I just transfered the new beer onto that yeast cake. In retrospective, I don't think it was enough yeast for my 1.082 gravity. I...

Looks fine to me. Although I probably wouldn't use the Willamettes at 60 min. It won't hurt anything, but you're not going to get any flavor out of them, and not much bitterness either (since Willamette is a lower AA%).

Do a search on the forums for Lactose. You can add it in at bottling time if you want to increase sweetness.

I would dry hop it. Maybe for the last 7 days. Cascades are an awesome hop and especially nice as a dry hop. It DOES make a difference. I have had beers that tasted just kinda boring, so I dry hop them and voila! A good beer! Let's put it this way... it will not make your beer worse if you dry hop.

Gives new meaning to the term "Wavy Gravy"! :p

I wonder if the can was dirty when they filled it? I have had the same thing happen to bottles of beer that I didn't clean very well. They would volcano like mad! +1 on opening another can. If it is shady, call Oskar Blues and let them know. They will probably buy you another 6'er.

Nuff said... http://www.ericdsnider.com/images/surviving01.jpg

Yooper, I want your life. So rugged and remote and self sufficient. It is my dream to become Jeremiah Friggin Johnson. Going to watch a Baseball game tonight. Running the dog early tomorrow, immediately followed by some trap shooting/gun training in prep for bird season. Then I have to clean a...

How do I get a free update?

I agree that it can be an eye opener. And best of luck to anyone who can make their dreams come true. Hopefully someday I can do it! I am just saying, that the reality is not as pretty as that. Most people don't get laid off, then go start a brewery and live their days happy and drunk... like I...

Do you think the majority of society falls into the illustrious category? Yes or No