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Quick question before I bottle another batch this weekend.. When u say to boil the sugar, how much water did u add to the sugar?

Thanks a ton. What I found weird was that my first batch turned out just fine. The difference though was that this batch had a much higher starting gravity, so I was worried that it was either the yeast or that I had to take extra steps given the higher alcohol content.

Stupid auto correct. Meant to put "btw" at the end there.

I made a batch of White House beer with a slight twist..added another lb of honey after one week.. And some beers carbonated beautifully while others were kind of flat. I added the priming sugar while siphoning the beer into the bottling bucket like with my first batch.. Do u guys think that I...

Sulfur! Of course! I should know that given that I've sprayed my fruit trees with sulfur in the past. I should recognize that stench anywhere! Lol

In primary for a little over two weeks and then in secondary for the same amount of time. Bottled and left for yet another two weeks before tasting. OG was 1.065 and FG was 1.012 or so. I mentioned the yeast strain above. I've already taken them out and plan on putting them back in the fridge...

I got the kit from northernbrewer web site, so I would imagine that they have the strain available

Thanks guys. I mix the priming sugar while siphoning the beer to the bottling bucket. I had no problems doing it that way in the past.

I sampled a beer on Saturday and it was just fine. Now, I sample another one today and its barely carbonated! I already moved all the bottles to the fridge this morning because I figured they were done.. So my question is.. Should I take them out of the cold and bring them back to room...

It's the Saison de Noel extract recipe from Norther Brewer. The yeast is Wyeast French Saison.

I have a feeling that this is nothing to worry about, but figured I'd ask here anyway.. Is this cause for alarm?

Just wanted to let I guys know that my version came out great. The only big difference was that I added another lb of honey after one week. The beer tastes a little sweet, but very good and quite strong! Great stuff!

thanks for the responses guys. there doesnt seem to be consensus on anything with this great hobby! lol

Bump.. Anyone??

Quick question.. Has anyone on here ever done a side by side comparison? ie: two batches of the same exact recipe, one stays in primary while the other goes to secondary and bottled at the same time? I'm curious as to how this line of thinking came to fruition

*seal the lid

I thought the same thing when I read that. A rule of thumb is that o2 is your friend up until you deal the lid on the fermenter. You should aerate the wort prior to adding the yeast and from that point on, o2 is the enemy.

Had a feeling. Any OG above 1.055 needs two vials of yeast or at least a starter. Aside from that, I don't really have answers to your questions. Sry, I'm still a newb

Final seems a little high. How much yeast did you pitch?

Just an update. The brew is currently in the secondary. A couple of things went wrong and I ended up pitching about 3.25 vials of yeast into the batch. The FG was just above 1.010 while the OG was about 1.074. In about a month, I'm going to bottle 2 gallons and transfer the rest to a 3 gallon...