Search results

Yeasts thrive in higher temps when under pressure? I want to get a better understanding of why the same rules don't apply for fermentation and bottle conditioning temps. If there's any articles/literature to refer me to, or if someone can expand on why this is the case, I'm interested in...

Okay thanks, i'll bring them upstairs. Batch #2 is conditioning, with Nottingham yeast (which is 57-70 ideal. Unless I'm mistaken, my current basement temp (60F) is the perfect range for these. Please correct me if I'm doing that wrong.

I mean it still tastes like it did in the fermenter. My biggest mistake was leaving too much headspace (only to the bottom of the neck). I've learned a lot since then and my techniques have already improved significantly. If there's any way to salvage these, your 2 cents is appreciated.

Batch #1 is an IPA, it's been in bottle conditioning for 1 month. It showed decent head on the pour, but still tastes like wort. My main concern is temperature... Should bottle conditioning basically be treated as another fermentation (with temp on low end for the yeasts ideal range) Temps in...

I was looking at some photos of swamp coolers, and it leaves me with one concern. If you're putting ice directly touching your fermenter (or close), aren't you temporarily exposing some of the yeast to undesirable low temps? (32+ degrees F) Especially the yeast that is in suspension along the...

The goal was raspberry wheat. If my mash temps/lengths are way off, suggestions would be much appreciated.

All the grains were in a 20 minute protein rest (120-130F) and a 60 minute sacch rest (145-155F)

The fermentation on this batch is very active, kinda surprising. I guess the handfull of raspberries that were added at flameout must have helped.

All grain. I figured it would be low. Just not sure if 30% efficiency means it will taste like regular beer, or significantly "watered down, etc.

Yeah it's fermenting with Nottingham, in a 61 F basement. Will let it sit and hope for the best while expecting the worst.

Well... batch #3 was a disaster. Used a rolling pin and hammer to crush grains. Lesson learned, that will never happen again. 1 lb Pilsner 1 lb red wheat OG 1.022 @ 60F What's the chances of this turning out drinkable? Or is my yeast basically swimming in Bud Light? (Fortunately only a...

Hello, I have a batch fermenting with Nottingham dry ale yeast. The ideal temperature range is 57-70F. Is it preferable to stay in the low range (such as 57-60) or does it have any noticeable impact? Right now my fermenter is at 66F. Will I get better results if It's brought down...

Hello, There doesn't seem to be much in the forum about how to determine the total volume in the bottling bucket. I made newbie mistakes last night when bottling. After not having a full gallon to begin with, and having leftover trub after siphoning, I found myself staring inside the bottling...

I appreciate all the feedback. I'm down to one more question - The yeast packet is 11 grams. How much of that should I add? (It's a 1 gallon batch)

Does my mashing and hops schedule look like a solid starting point? Or would you make any changes? (Times, temperatures, quantities, etc.)

Hello, I'm a brewing newbie still working on my first batch. I just ordered more ingredients from Midwest Supplies for a 1 gallon batch. I'm researching a lot and trying to formulate a recipe in the meantime. I'm aiming for a light-bodied wheat ale, with a subtle raspberry flavor. Please...