Search results

Thanks! Appreciate the info.

I added 1 lb of Lactose to a 5 gallon batch of Porter. I'd read that this would account for up to 0.007 of additional gravity. When calculating the true ABV, should I subtract 0.007 from the actual hydrometer reading? For example, if my OG hydrometer reading was 1.067 and my FG is 1.029...

Northern Brewer has great kits and a super wide selection. I've also used breworganic.com. Tasty brew kits that are 100% organic and a pretty good section under those parameters.

Even if just 10% survived, they'll start multiplying like crazy. I'm may take up to three days, but they'll catch on. I think you'd only have to be worried if your room temp was over 85 degrees for the week. If it's 70-ish, you'll be fine. What you did is just the opposite of a yeast...

I've read a lot of the past threads on this topic and the consensus seems to be "just leave it alone" or add some dry yeast. But I'd like to know your thoughts on my specific situation. I'm brewing a Bourbon Vanilla Cream Porter (basically NB's Bourbon Barrel Porter with the vanilla beans...

I brewed this same beer on Sunday! It started fermenting like crazy after just five hours with no starter at 64 F (It's at 60 F now). I used the WL029 yeast. I also always have to tweak the kits a little, so I added an absolutely delicious lemon rooibos tea to it at the end of the boil...

I've heard that it's okay for the temperature to elevate after primary fermentation has completed, but I'm curious if there's a general optimal range. I'm currently brewing a Kolsch that's at 60-62 F during primary fermentation. I've heard that after the first week to ten days, it's okay to...

Unfortunately, ambient was 70 F. Hopefully, it's still drinkable. The third week of bottling ends this Sunday, so I'll check it out then. I've since corrected the temperature issue for my next batch with a carboy fermometer and swamp cooler water bath.

I made a batch of Kolsch today. I'm using White Labs 029 German Ale/Kolsch yeast. The optimal fermentation temp is 65 - 69 F, but my local homebrew shop told me to keep the fermenter on the low end of that 60 - 65. My fermenter is at 64 currently. After I already pitched the yeast, I read...

I realize this is silly, but I didn't want to be dipping in the fermenters too many times to check gravity for fear of accidental contamination. A few homebrewing friends told me that if the bubbling is less than once every minute, it's done. Thanks for the insights, guys. I'll now be...

No bombs yet (fingers crossed). Thankfully, being in Southern California temperature is not a problem. In the primary it was around 70 F the entire time. Right now, the bottles are at a consistent 72.

I transferred it to the secondary based on time. The fermenter was only bubbling once every minute and a half at that point. I always thought that honey didn't truly ferment, kinda like lactose. I tasted it upon bottling and it tasted great, but I've read all over the place that 1.025 is...

Am I in trouble or is this fine? I recently tried an IPA extract kit. Original Gravity should be between 1.058 - 1.062 with final at 1.010 - 1.016. Alcohol content 6.2%. However, I added about 10 oz of honey which technically may raise everything. My actual OG was 1.072 and my FG 1.025...