Search results

Lucky!!!!!!!!!!!

I'm brewing a batch of light american ale using the said yeast, and there is a thick layer of yeast on top of the brew that won't settle. This is the 3rd week of fermentation, and it has reached target gravity. Anyone have any suggestions as to how I should handle this?

oaked eh? sounds yummy. How much oak, and what form did you use? I'm dry hopping a batch of brew right now, and its about 4 days in. This oaking business sounds like a good idea :)

I read about this in the Home Brewer's Answer Book by Ashton Lewis - it says that this trub leaves a film on the surface of yeast cells. I guess I also am a bit concerned about making sure this trub gets separated and removed because some of my first batches had an off flavor. I figured it came...

I am under the impression that hot and/or cold break material, if left in the wort during the entire fermentation, can possibly bind to yeast cells during fermentation, thereby possibly causing inadequate nutrient uptake for the cells, as well as a sluggish fermentation. I am also under the...

roughneck... "Not everything that counts can be counted, and not everything that can be counted counts" - Albert Einstein

my first experimental recipe

getting ready to be cleaned and filled with brew

my third batch of brew. - Northern's cream ale.

I was just curious, I haven't had many lager questions, and any have been answered nicely. It just makes sense to me that there would be, thats all. :)

dont think anything is wrong, just want to have the best fermentation possible... guess i'm just curious about the two different doings, and which is best : ) thanks!

cool, thanks.

Ah! Yes indeed! Clarification... I don't mind beer and trub, of a sort. I certainly and easily can handle the trub at the bottom of my frermentors, post fermentation, and am rather glad it is there. : ) Here is a bit more detail of the matter: I have only used pellet hops, and strain them out of...

I'm speaking of pre-fermentation. - separating the trub out of the wort before pitching the yeast. thanks thanks thanks!

is it unadvisable to rouse (swirl the fermenting liquid in my carboy) my brew? i think i remember hearing something about it helping the yeast, but need a second, or fiftieth opinion.

so is it unreasonable to ask that there be a forum specifically devoted to lager, and one for just ale? ... just a suggestion.

Any suggestions on the easiest way to do this... THANKS! hee hee, trub rhymes are fun : ) Beer is GOOD.

the aeration is stirring the yeast up nicely - there is no sediment at all. And I have kept the growler covered from light except to take the picture. here's the picture - http://i15.photobucket.com/albums/a399/nuthin_original/P1030605.jpg