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I agree. When I first let them set a few weeks, it made a huge difference. That "weird" taste: is it fruity? almost a bubblegum type flavor? My brews have a touch of that too, and it was particularly pronounced when I would drink from the bottle and kick up the yeast sediment on the bottom of...

Thanks for the response: it was exactly what I was looking for. I hauled the primary up from the basement to get a reading/bottle (if I was able) and saw that I still had krausen floating on top! I didn't even bother to take a reading; I'm raising the temp to around 60F (upstairs, with our...

Thanks for the advice. What's the advantage of bringing it to room temp (other than allowing the yeast to consume sugars at their optimal temp)? Will there be any adverse effects on the flavor?

Hey guys: before the holiday week I brewed up a rye beer and put it in primary. Then I left town, and turned the heat down. The house stayed at 50 degrees or so for the last 7 days. I haven't checked the FG yet, but I'm wondering if the temp will have been too cold for the ale yeast I used...

Funny you should ask; I always get my hydrometer readings wrong. The OG was around 1.085 or so, but was supposed to be 1.100 or higher. The recipe called for a FG around 1.035-40, if I remember correctly. I can tell you the beer isn't too sweet. It has a nice bitter coffee flavor with a lot of...

Hey all: It's finally time to bottle my 1st imperial stout. Or so I thought. I checked a sample a few days ago and the reading was 1.056; the reading today was 1.056. Sounds great, bottles are in the dishwasher getting sanitized; sanitizing the bottling bucket, and I've lugged the carboy...

I do most of my shopping at Barry's. He was closed when I was last shopping, so I bought this batch of LME/DME/grain from a guy in center city. I was in a hurry, and didn't even think about crushing the grain at the time. As for my location: I'm in Kensington, just North or Fishtown and South of...

Hey all: another question from the eternal newb... It's brew-day once again, and I have all the materials for a rye beer. The only problem is that I forgot to crack the grains while I was at my LHBS. I think I can crush it with a rolling pin (either the marbel one for pastry or my trusty wood...

Good to know. Thanks everyone!

S3N8: I've read that additional yeast will help with carbonation in "larger" beers (this one started at 1.085 -- and my readings tend to be low). Not to mention that my heater is broken, and I'm worried that the temperatures in my basement may be causing the yeast to settle out: as I said...

Does the racking cane seem like a reasonable substitue? And how about the other question: Additional yeast?

the krausen has settled back, but has left it's mark, and there is a huge cake at the bottom of the carboy. Is there a way to do it without buying more equipment? or some DIY type project? I'm a bit tapped out after the new carboy, and the grains/malt for this bad-boy...

Hey all: I have my imperial stout sitting in my basement in a glass carboy. Its been there a little over 2 weeks, and I'm getting ready to bottle it. I have two questions: 1) how do I know if I need to pitch a second yeast before bottling? does temperature make a difference? I'm in Philly...

Thanks for all the posts. Unfortunately my expirament didn't work out so well. I didn't have a screen and ended up with a more toasted flavor in the malt than a smokey flavor. For the record: pie plates don't work, nor does a modified two layer tin-foil contraption with various holes poked in...

Hey all: It's the last BBQ of the season, and after hearing my local homebrew proprietor talk about smoking grains by hand, I thought I might give it a try prior to throwing the pork shoulder on the BBQ. Then, in the dead of winter, I might be able to put together a smoked porter, or something...

Thanks for the very quick reply; I'm pouring a lot of energy into this one, and it's going to be one of our celebratory brews; I'm glad that it no harms been done thus far...

Been away from the boards for a few days; thanks for the tip... After reading that recipe, I think I may well try it. I'm still extract brewing, so I think this recipe is beyond my current abilities, but if it really only takes 5-6 weeks, I can put it off for a few months; then my only problem...

Hey all: I've just read through most of the "should I transfer to secondary?" and "when should I transfer" posts, and still have a quick question: I transferred my imperial stout to secondary a few days ago (probably a bit early, after having read all those posts about when to actually...

Oy. That article was.... intense. You're right, I don't think I'm up for trying to meticulously recreate the fall flora of Flanders in my kitchen (it's the same reason I don't make sour dough bread). Since I saw some of the "kriek-clone" recipes that might have been ready by April, I thought I...

Hey all: I'm about as new to this as one can get, and already irrevocably hooked. I've just put my 3rd brewing attempt in the fermenter, and have begun planning some "special occasion" brews. My girlfriend loves Belgian Kreik beer. We had an amazing one last March at a local bar here in...