Search results

Checked today,m my gravity has started droppinga gain. THANK GOODNESS. it's down to 1.058, from 1.070 a few days ago. looks like things are on track for a full fermentation!

I am certainly a begginer, but I lear best from failure, and didn't expect this to turn out perfect or anything, so the alcohol alone is worth it! I think it was more about my not properly oxygenating the beer up front, but I added another batch of trappist high gravity and am going to let it...

Found out at my LHBS that distillers yeast kills all the flavors I've added!! So I am not doing that. I got another new batch of 7 day old Trappist high gravity, and I have cold crashed the secondary I made by transferring the beer off the old yeast/trub cake. I had made several 1000ml starters...

Yeah.... I think I'm gonna re-pitch some other strain, like just distillers yeast. sad day.

Awwwwww. well... so, I had a sad day today, and now I am writing in angst, and frustration. I opened the beer up to take abv measurements, and there was a bad smell going on.... and then I realized something. I just hit 12.5 ABV last week, and maybe the american II was drying off... so I...

isulate the lines with expamnding spray foam where possible. you can build a box out of paper or cardboard as a form and get it full of foam pretty easy

OK!!!! so... Uh. I went and did some brewing today, and then, since I was in the mood I went to check on the beer again. So, it turns out, that when I was worried earlier about not having dissolved all the demarara sugar that was in large grain form... I was on the right track. Today, it...

the flavor wodul ahve been fully extracted already, no need to keep those. If the package is sealed from the facotry (airtight) you can use without steaming, though I bet that doesn't hurt at all.

sort of, mostly my LHBS doesn't carry wlp099, I wanted to use that. Also, I have used trappist high gravity before, it's a good yeast, I like how it tastses when added to california or american ale, just never tried something THIS big before. I might add champagne yeast later, but for now, I am...

slowly yes, by my calculations it's 15% away from finished at about 15%, I added some DAP, and areated. it's 4 weeks into fermenting. I had added 5 pounds of sugar out of the intended 6. I could keep going, but I don't think it's a good idea. then again, I coudl rack to secondary off the yeast...

I am drinking DFH 120 minute right now, so, obviously my spelling and grammmer is off. *drunk*, and I only have 32 posts. man. what will I be up to by the time I have 200 posts.

I am curious about your number pennisim; I calculated mine to be about 1.100 og, but I checked and it was 1.112, dunnoo.... but my real question is "Did you measure the final gravity with a hydrometer? I have a reading of 1.060 right now, at a month, kept the level below 1.065, stopped once it...

I hope I was pulli g numbers out of my ass, 1.038 IS terrifyingly sweet. I on e messed up a dunkleweizen that ended at 1.028, I hated it. to reiterate, my OG was 1.000, I think, maybe higher, then American II (1272) until gravity was at 1.050, I think (scientist my ass.... I'm trying to be an...

In the end it restarted pretty quickly, I just added the high gravity yeast, and some sugar, but forgot that I hadn't checked the gravity when it stalled.... it was fine in the end, I haven't finished primary, let alone the several months of secondary, but.... this should be some awesome beer.

I am targeting 18.3% alcohol by finish at 1.038 with American II, and Trappist high gravity yeasts (trappist added after 1.100 wort got down to 1.055, sugar started the next day, I brewed this 12/9/11, and I've been adding sugar for something around 10 days) I like this recipe, but after...

I have been adding corn sugan in the morning, demerara at night, 4 ounces each, and it's staying at at 1.050. I'm up to 1 pound each of corn sugar and demerara over the 4 days since it hit 1.055. I seem to have guessed appropriately. My krausen has re-formed, I had stirred air into the mix...

125 gallons as 5 gallon batches. I HAVE to do bigger batches. and plus JP171's 50, that brings the total to 45,575 gallons brewed this year.

I just got to my 5th addition, 4 oz at a time, alternating between dextrose and demarrara sugar, one addition every 12 hours. so far... it's hovering at 1.055-1.047, I started additions at 1.055, also added some various hops, will add WAY more in secondary

nice. that sounds great!

those taps will dispense at about 25psi, so pull your preassure relief, and then make it 5 psi.