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alright man, i know how to brew, i've been doing it for two years. the strong ale was an experiment based on something i read in byo called reitterated mashing. so the stuck fermentation is largely due to the wort being to thick (it's very syrupy). i've fermented big beers before with much...

thanks....i will definately keep a close watch on that

ok, to everyone who gave answers/advice, thank you. to those who need clarification. the strong ale is definately stuck, we worked on a project we read about in byo (reiterated mashing), that (supposedly) leads to better tasting (and clearer) beer, and much better mash efficiency. it's a long...

1.is this true? 2.does that include priming sugar? main reason i ask is because i have a strong ale with a stuck fermentation, so when i opened the fermentor to add a little water (the stuff is syrupy!) and some yeast energizer, i put a little in my dark lager to prime it....aparently too...

thanks man. i'll try givin it a swirl tonight. yeah, everything was sanitized, and the yeast was cultured from a very tasty batch....so (hopefully) it should be fine....i will definately take your advice and make a yeast starter and sniff test it before deciding whether or not to pitch

we didn't add any lactose....however there may have been a little in that mr.beer kit....i'll have to look into that. thanks

hot water + sanitizer. soak over night.... rinse in the morning. peel the labels, bust out the bottling equiptment

thanks for the link. yeah the starter was working. the dried packet on the other hand....may have been an issue, we didn't even think to check it.....it may just have been outdated.... i don't know. we'll have to see what happens i guess. last night i added some yeast energizer and gave...

i think we pitched ok. the kit came with a small packet of dried ale yeast, we pitch that, then on top of it made a starter from the slurry at the bottom of a batch we had just bottled. yeah, it's in a mason jar. yeast washing?? i am intrigued. anyway, thanks for that info

so, my buddy trevor is new to brewing, he is using those little 2 gallon fermentors, and hopped extract kits from Mr. Beer. he recently made one at place....brewed as directed, sanitized his fermentor, added yeast after cooling. he left his fermentor at my house (i usually keep the temp for...

thank you sir

no big deal. thanks buddy

link saved.... thank you!

if you have a 5 gallon brewpot and a grain bag, you could do a stovetop partial mash of up to 8 pounds and then sparge in a cooler or bottling bucket. that's what i did last weekend when i made my partial mash doppel bock

i had this same problem with an imperial stout that i made. probably lost some mash efficiency (due to - most likely - killing off a few enzymes), but it was still a damn tasty beer.

while i agree, i believe Immort Ale is a little to unique to be stuffed in a cattergory. i suppose you could call it a specialty ale. anyway, some barleywine is amazing, some is not, ya have to read up on them before you buy, some are too malty, some are hop bombs.... but those well balanced...

ya know, it seems that i know way less about brewing than i should for someone who has been doing it for 2 years but after reading the info on mr.malty.com and reading up on the activator pack, i realise i was quite incorrect, to pitch an activator pack without a starter, you had better be...

i very much appreciate your answer, however i believe that either i am misunderstanding what you have said, or you have misunderstood my question. i know how to do a yeast starter to ferment my beer. but i mean in regards to using a new "mini-batch" of krausening wort to mix with my...

was it an "Activator XL" pack? if so, you pitched properly, otherwise, a starter is needed.

ok, so i have heard great things about making a small yeast starter/krausen beer, and picthing it into your bottling bucket to get the best possible natural carbonation. my problem is, i am basically a moron when it comes to formulas and equasions, so when i looked at their formula for...