Search results

I brewed a 60min IPA clone 3 weeks ago and pitched only the vial of yeast into the wort. I know now that I should always make a starter and that most vials actually only have about 25% viable yeast. The OG was 1.061 and after 3 weeks, the beer is sitting at 1.020. I tasted the sample and it...

Ya, I didnt know what to think when I read about the fermentation temp on Saq's recipe. He always lets the yeast carry it 82-83F for the esters and has won Westvleteren 12 clone competitions. The samples taste amazing right now...just gotta wait 7 more weeks...

When I pitched the yeast into my quad, the temp was 68F and it shot up in temp almost every hour till it was near 85-86F. I didnt make a starter so I pitched 3 packs of wyeast 3787 and the fermentation went crazy...airlock activity after 4 hours and fermented down in 3 1/2 days! I couldnt...

You could of added more sugars during the fermentation and the yeast would of produced more alcohol but this is usually practiced in higher ABV beers like belgian tripels and quads when you want to hit 10-12% ABV. It also drys the beer out. There's nothing wrong with 4.5% for a stout. Most...

Dont worry about it! I just switched back to using pales after using glass carboys for 1 1/2 years. I'll usually let the beer sit in the primary for 3-4 weeks before kegging of racking off to a secondary for dry hopping. No problems at all!

give it another 24 hours...before adding the 05.

Ya, just make up a blow off like heyblinkin said...I use usually use em for the first 5-6 days and then switch out to a standard airlock. Gotta have em!

2 weeks at 12 psi but I totally like what Beer-lord is on to something...gonna try that with my next batch, cheers!

I meant a secondary fermenter like a carboy. 8 days from fermentation to bottling seems way too early to me. But Im not saying dont do it...just make sure your gravity is stable.

If you're not planning on transferring the stout to a secondary, you should let it sit in the primary for 3-4 weeks...you'll be glad you did.

Some beers just have little to no airlock activity...not sure why this is but there's lots of threads about it. There's nothing to worry about as long as your beer is fermenting. Just keep an eye on the hydrometer. You were mentioning about small chips in the plastic? Maybe you should just...

Im in the same boat as you...I typically brew 10 gal batches and have a 2 keg kegerator. What I've been doing lately is kegging one carboy and bottling the other. That way I'll always have 2 different brews on tap and ability to let them age if needed. But there's always those bews that...

Have you taken a gravity reading yet?

There is a video on youtube where the guy just carefully bends the freezer shelf down and tries not to kink the pipes...I'll post the link if I can find it.

very cool, you should take some pics when you build it and post em. Im sure a bunch of guys would love to see how to make a 4 cft fridge work.

I built mine from a Danby 4.4 all fridge...from what I've read, the 4.4s are just wider and 2 kegs fit side by side nicely. Ive seen videos of guys cutting and reshaping the foam inside to make a 4.0 work and you'll definitely need to modify the freezer if it has one. I'm not trying to...

I think it's personal preference and what works best for you. If it turns out amazing then roll with it. The Trappist monks pitch more healthy yeast before bottling and aging which I would assume adds to the flavour....and Ive heard of some guys aging Chimay Blue for 20+ years in a cold cellar...

I only had 45L and 90L syrup on hand so I chose the lighter one. It's my first Trappist style beer and I didnt want to end up with an 8.5-9% quad. and I dont mind if the flavour changes a little bit...who knows, I may like it better then Westvleteren 12, lol........probably not! Thanks

Hi, I just brewed Saq's "New World" Westvleteren 12 cone a 3 days ago. I didnt account for the boil off rate properly and didnt want to have a half carboy full by the time I was done so I boiled another gallon of water and added it to the boil. My OG ended up being 10 points low so I added...

Thanks, that gives me some hope. Sounds like a tasty mead. What I'm wondering is if people add elderberries to the boil or the secondary? I crushed mine with a rolling pin before adding them to the boil. I sampled the gravity test and it was really good.