Search results

It looks like you should be in the right ballpark. If you are planning on brewing this Friday I assume you will be fermenting your starters at room temp, which is fine, but if you plan to pitch the decanted starter to lager fermentation temperatures it is usually best to let the starter ferment...

In case any of you were wondering, after about 2 months since brew day, the honey alt tastes great! A little sweet, with that honey flavor, but not too sweet where you might think twice about having more pints. It is very smooth too, no harsh fusels or other off flavors. Another testament to...

Sure, you can have a taste test pint or two, but you'd have to drive on down to get it~ It has ceased krausen activity and has since been clearing up nicely. Either this weekend or soon after I'll keg it and let yous know how it comes out...I might even run it through the stout faucet, sort of...

Thanks for the responses. Kegtoe, I think your first question was answered above. As for calculating ABV, I am not too worried about actual ABV for this batch, but I did a calculation before brewing using some assumptions, and it should end up around 7%. Thanks kanzimonson for the comment...

First, I have searched and read multiple posts, but I did not find a suitable answer. How long should it take for 3 pounds of honey to ferment when added to the secondary at approximately 62 degrees F? In the primary, 6 pounds of munich malt extract was given a week to ferment before racking...