Search results

This. As your first brew, you'll be blown away at how much different /better it will taste when finished conditioning. My hefeweizen was actually pretty carbed after 1 week.

That OG cannot be correct. Bubbling is not a measurement of fermentation. Secondary is not necessary but can be done. A week or 3 is fine if u must do it at all.

Ive never measured but I now believe I've been using way too much. Never had a problem though.

I'm not sure but I think Hefeweizen is supposed to be "yeasty", and bottling before the yeast cake gets very compacted is the way to achieve that.

Is it possible to put a few drops of olive oil (or something similar) on top of the vodka or sanitizer in the airlock. That would prevent the liquid from evaporating? Just asking, never tried it.

It was primaried for 3 weeks and secondary for 1 week to dry hop. Saf.05 yeast. Thanks fellas.

I recently brewed my first IPA. I noticed after pouring a bottle, that there's barely any sediment on the bottom of the bottle which is unlike all my previous brews. Its absolutely not a problem as the beer is good and its less work to clean the bottles. I was just curious, is that typical of...

Sounds like you did everything correctly. I think it just needs more time.+1 on making sure your glass is clean and soap free.

If there's some carbonation, even a little, you probably just need more time. I've learned that anywhere from 1 to 5 weeks is to be expected at 70 degrees.

Not a dark beer, but if you're open minded, a Hefeweizen may be a nice beer to try. Northern brewer has a good one. I did 5 gal extract. 10 days primary then bottled. It was good after 1 week in bottles and great at 2 plus weeks. Just a thought.

scrub not scrun

don't use regular dish soap as it coiuld leave a film/residue behind. Use PBW or Oxyclean Free and hot water. Rinse very well and the dry. Starsan should be used directly before you actually use the vessel as it's a sanitizer not a cleaner. Also, don't scrun them with anything that is abrasive...

I made that same beer. I gave it 2 weeks primary and then 1 week seconday and it was a great beer. It was also the first and last time I used a secondary fermenter. I now allow my beers 3 weeks in the primary and then bottle. I only use secondary for dry hopping and adding flavoring. Some people...

Depends on the style of beer but it could certainly be less than ideal. Only one way to find out.

3 weeks is a standard time for good carbonation. But temperature is just as important. 70 degrees F. is ideal. I had a stout (OG 1060) that took 4 weeks to even be close. It sounds like inconsistent carbonation is the problem not lack of carbonation. Add half the priming sugar and rack half the...

I was racking from secondary to bottling bucket. I had an overused oven mit propping up half of the carboy so it was tilted. Somehow, the oven mit slipped and fell....yep, right into the bottling bucket. I grabbed it quickly before it sank too deep. I continued to bottle, pretending as if...

Update: fermented for 3 weeks. Transferred to secondary and dry hopped for an additional week. Bottled and tried one after 8 days. Not fully carbonated but tasted pretty good. Probably won't try another one for at least a week but am pleased so far.

Have one today. It might not be carbed but it'll let your mind rest a bit. And if it doesn't taste good, don't worry.

Absolutely DONT dump it. Most here are gonna ask for much more info, details about your process and recipe details, fermentation temps etch. U need to describe the flavor more too. How long did u ferment, og and fg?

I'll take the blame for the "idiot " comment. But in all fairness I was referring to a person who insists on rinsing a "no rinse" sanitizer. What should I have said?