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Please read through the comments.. I said it reads 1.0 in WATER I said the fermentation is stuck at 1.040

I'm looking for a clone for Saugatuck Brewery's ESB Amber. Does anyone know of anything. I'm looking for all grain.

1.0

Yeah it still reads 0 in water

The pressed the juice from fresh blueberries. It's been at a steady 66 degrees. I used Camden before pitching the yeast. The original yeast was Lavin 71B, the re pitches we're D47. I use the amount shown in the package for yeast nutrient (1 teaspoon per gallon) at first, and used less every re...

Right on, I totally forgot to mention I have used yeast nutrients every time I pitched or re-pitched the yeast. Thank you though!!

I personally really like to use Isinglass. I usually mix it in at the same time that I throw in the sorbate. Some people like it, some people don't. It usually only takes about 2 weeks to settle.

I have a 6 gallon batch if blueberry wine going right now. The OG was 1.090 and I've been stuck around 1.040 for a few weeks now. After about 3 weeks in the primary I took a hydro reading and decided to re-pitch. About 3 weeks later I had to re-pitch again. It's been about two week and I haven't...

I ended up talking to my buddy who owns our LHBS. He recommended that I use pasture red. I pitched two packets. For my new batch this week I'll probably pitch the K1 or QA23. That is if decide to make a third wine and not a mead out of this next batch.

Hello All, I have two 5 gallon batches I Blueberry wine. For the first batch, I pitched 71B. For the second, I am torn. I have two packets of D47 on hand, but I prefer dry wines. Do you think the D47 will dry it out, or should I try an ex-1118? Thanks!

This was my first caramel cider. Which is why the batch size is so small. It's a simple recipe to scale up. .25 lb Dark Crystal 2.0 oz Special B 1 gal of Orchard fresh pasteurized cider 1 Whirlfloc tablet @15 Ok, so I mashed the cider at 154F for 45 minutes. With this small amount...

Well, it kills me to say, we had to dump our beer. It sounds like a great recipe. Hopefully well try it again sometime.

Ok, so I'm about a week into the primary, and the beer smells very sour. I was very careful with the sanitation process, so I'm not sure what's going on. Does this beer often have a sour smell when it ferments? I also added lactose to the boil which the recipe does not call for. I'm hoping after...

Innis & Gunn's Independence Day 2012. I'm usually not a fan of Scottish Beers. The nose is very deceiving, it has a very sharp off caramel smell, but it leaves a sweet toffee taste on the back of the tounge. Not too bad.

There were two reasons. 1) yes, I needed to free up me primary for my cream ale. 2) the recipe said "dry hop at 7 days/1 week before secondary. I'm new to brewing, so when the recipe calls for a secondary. I figured I'd follow it. Plus I obviously want the beer to be as clear as possible, and...

I've tried that before, only problem I encountered was as you get to the bottom of the kettle, the mountain of trub spans out as the water thins.

Hey guys, hopefully this isn't a double post but my computer messed up. I just racked my IPA into the secondary and lost about 1 gallons to the trub (7oz hops) plus 1 oz dry hop. I wanted to avoid this event, so when I brewed my Vanilla Cream Ale yesterday, I siphoned the wort into the...

So here's my situation. I had an IPA with 7oz of hops. When I racked into the secondary, I lost about a gallon to the trub. So I just brewed a Vanilla Cream Ale yesterday, and my idea was to siphon the wort into the primary and leave the (2 oz) of hops and the remaining (undissolved) lactose...

Awesome man, thanks for all the tips. I was talking to my roommate and apparently his dad has temp controlled chest freezer we can use, that will fit perfectly in the basement as well. Now I'll just need to remember to rack into a bucket, not thinking my glass carboy is gonna do well with that...

Haha it is man, I can walk there from my house in about two minutes. Wednesday is stein night.