Search results

Hey there fellow homebrewers. My thread may be a bit premature but I recently brewed a Saison using Wyeast 3724. I have read the thread that say it gets stuck at around 1.035/030. I pitched my yeast at a temp of 80* and it has stayed that temperature since. After approximately 1 day of MEDIUM...

I use a plastic bucket for primary, I've found it to be easier to clean a carboy of the residue/scent of dry hops so I tend to rack to a secondary for dry hopping IPA's.

And the white patches are on the surface of the beer - not the carboy itself

Best I can tell it does seem to be small bubbles, but it's even tough for me to tell up close

Hello everyone, I am brewing my second all grain batch. An IPA. I just transferred to the secondary and have these particles. I have had yeast particles before but there seems to be a LOT of them. Am I seeing yeast, could I have oxygenated the beer or is this an infection?

The only thing I can think of is not brushing out the bottles (though they say in cleaning solution) or my bottling spigot/wand have some gunk in them even though those are also cleaned regularly. I may try brushing the bottles and buying a new spigot and bottling wand and see if that helps the...

Ok - well I have gushers... That's why I'm thinking infection. The original question is - if there is an infection or if somehow there was more fermentation going on, will putting the bottles in the fridge help slow the problem or is it too late

Brown - The beer tastes fine, like an extract red IPA should. Doesn't taste funky or have any detectable off flavors. Rockn - I fermented the beer in primary for 2 week at 72F then dry hopped in secondary for 1 week. The OG was 1.062 and the FG was 1.016 which stayed for 3 days. I bottled using...

Hello folks! I bottled a Red IPA two weeks ago and had no issues when initially opening a few bottles (admittedly I opened a few early...) but just today I cracked open a bottle and got a gusher. It wasn't bad, mind you. It only gushed if I let it sit in the bottle, when I poured it into a...

For my bottling process I am using baked beer bottles or sometimes bottles dunked in StarSan. All bottles are cleaned before baking or sanitizing by using B-brite or another cleanser. When it comes time to bottle, I am siphoning the beer to a clean, sanitized bottling bucket. As for priming, I...

Oh goodness - I just realized I said "gallons" in my last paragraph when I meant 0.5 "cups" of priming sugar. So basically I primed 4.5 gallons of beer with 0.5 CUP of priming sugar. And my calculations showed I should be using 0.58 cups Sorry for the confusion!

Hey everyone, this topic is close to one I recently posted about priming but is different. Just this evening I bottled my red IPA and I used a priming calculator and calculated that I would need 0.58 cups of dextrose for it (using northern Brewers priming calculator and the IPA "Desired volumes...

However that is not how I've always done it. Other batches in the past have been sanitized with star San after soaking in cleaning solution

I soak my bottle in the cleaning solution then rinse them well and dry them. After that I use the baking method where the bottles are topped with aluminum foil and baked at 350 degrees for 90 minutes.

The AC unit would unfortunately be a no go right now but hopefully in the next year I'll be in my own house and can have the room/availability for something like that. As to what you and kh54 said about secondary, I may start only using it if I need to add something or dry hop and I tend to...

Yeah temperature control has been a bit of an issue for me. I live on the 4th floor in an apartment and don't have a whole lot of room to have much temperature control equipment

I'll give that a try - for the most part I clean the spigot, it comes off after every use but maybe my cleaning of it has been lackluster. I may also buy a new spring top bottle filler. I have a separate bucket for primary fermentation other than the one with the bottling spigot. For most beers...

I usually clean after use but do not sanitize until I'm ready to use (usually it's both a cleaning and sanitizing directly before use)

kh54s10 - The Irish Red I understand will be sweeter because it will be more malt forward than hop forward, but this is a distinct sweetness that differs from malty sweetness. unionrdr - I think that's what is happening, the priming sugar is causing the issue to come out, so to speak. My local...

Thank you for the reply. I have read other forums that said the priming is not the issue, however the beer tastes excellent before I bottle. My conditioning procedures consist of 2 weeks at 72 degrees and usually 3 or 4 days after that in the fridge. Thank you for the article link - I actually...