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I added a pack of fresh yeast along with the priming sugar at bottling. 1 month later, the beer is too much carbonated, resulting into gushing. I don't see any sign of infection, off flavors or lack of body. The head is huge and very long lasting because of this. I lose approx. 1/4 of the bottle...

oooh this is a total of everyone.. I was scared! so my up to date contribution is : 34,247.5 + 35 = 34,282.5

Are you guys really brewing 32k gallons in one year?? What do you do with all this volume?? Can you sell your own product in the USA? Here in Canada/Qc we can't (by law) sell what we brew. I thought brewing 50 gallons a year was an averaged quantity but.. you guys kick asses! cheers!

I added 10g (1/3 of an ounce) for every gallon =1.66oz for 5gal , of ground coffee (was not fresh, was from a standard grocery store can), 5 minutes from the end of the boil.. never noticed any grain in my bottles, didn't cold crash either, taste is just fine!

My point is that if I use a different strain when bottling and that strain has a better attenuation (i.e. is able to "eat" more maltotriose) than the strain used to ferment the wort, I think this extra maltotriose conversion, on top of the priming sugar conversion, will result of an...

Hi! I brewed my holiday/winter ale few weeks ago. I'm now close to bottling and I would like to add re-hydrated dry yeast to my bottling bucket to be 100% sure it will carbonate by Christmas. This beer is close to 10% abv and I'm scared about remaining viable yeast in the secondary right now...

Taking notes/numbers and correctly configure profiles into beer software. It is now easier to predict numbers such as mash/global efficiency, OG/FG, boiloff, volumes, then to calculate on the fly adjustments!

alright!

I've done 10 all grain so far and I got 2 batches with slight metal taste (still drinkable, nobody but me noticed this off flavor). I was first thinking it was a roast flavor but it is really metallic. Those 2 batches are a bit similar : I only used dark grains on those batches; I racked to...

I made a Witbier few months ago and decided to split the batch into 2 batches, 50% Wit and 50% Raspberry Wit. After some readings, here is what I've done : 1. I Bottled 50% of the batch as usual (the Wit) 2. I Mashed ~20oz (600g) of frozen raspberries and put them into a sanitized cotton...

Thank you for your clear answers! The only possible solution is now that the estimated numbers are wrong because they are calculated from my equipment profile numbers, which are probably wrong too.. so I need to fine tune them. Happy holidays, cheers!:drunk:

So, if I understand well, if I would transfer everything to the fermentor, I would have a total volume of 6 gallons (liquid+trub) of 1.089. Does the yeast "eat" sugars "hidden" into the solids? Then, any solid would be a part of the yeast cake to finally ends with my 4.9 gallons of solid. Is...

The pre-boil gravity should be right because the wort was transfered twice before I took the reading. But, the OG sample was taken before it was dumped into the fermentor. Maybe I should dump before and take the sample after, to mix everything?

I corrected all the readings to 60F, as specified by the hydrometer specifications. My boiling kettle is actually the same setup as my mash & lauter tun, which is a 8.5 gal SS kettle, equipped with a 12-in bazooka filter & valve. I basically mash, dump the wort into a 2nd container, clean the...

Hi, I brewed my 4th all grain batch yesterday. Using beersmith for all my previous batches, my equipment profiles are getting very close to reality. All the batches I made so far were giving me a mash & brewhouse efficiency of 65% & 57%. This time, I decided to try malt conditioning and crush...

I bottled the beer 2 weeks ago and tasted it last week-end. The carbonation is not fully done yet but it tastes very good to me. I would just probably getting better every week.

I bottle the beer 3 weeks ago. I tasted one after the first week of carbonation and it was OK, a little sweet and bitter. I tasted an other after 2 weeks and I noticed a shy change bitterness. 3 weeks later, there is a significant change on taste and head retention. It looks like it is getting...

The activity completely stopped 3 days later and I left the beer sit for 4 more days. The gravity is now 1.020. The taste is the same but the alcohol feeling is much better. According to the ratio of specialty grain I used, it is probably done. BUT, just in case, I racked the entire batch in...

Hi! As my 3rd batch until I started homebrewing, I designed a APA, using: 2-row (76%) munich malt (16%) caramel 40 (8%) Galena hop (13% AA, bitterness) (60min boil) Cascades hop (aroma 15min) Safbrew S-33 --> I used this yeast to restart a stuck fermentation batch According to...

I finally decided to do nothing and let it there... nothing happened since yesterday (October 20th) --> 17 days after the mistake . There is now a 1/4" of light foam on the top of the beer and there is a bubble every 5-10 seconds. Sounds good to me!