Search results

Thank you Step. Based on these responses I take it that you folks think the initial 1.095/23 readings are accurate. Can I assume that I only read a 1.060 after pouring in 1gal water because the wort just wasn't mixed enough? This would explain why, after aerating, I read a 1.075. It all makes...

I get your conclusion, but would you mind explaining how you arrived at it please?

Hello folks, I brewed Stone's 7th Anniversary Ale yesterday, target OG 1.079. As the wort boiled down I took refractometer readings from the top of the pot, the final one being 23 brix. I cooled the wort to 74 and began to siphon into my carboy, and as I did I took a hydrometer reading of...

Update: I ended up taking it out of the fridge and fermenting at room temp. Then I racked and put it back in the fridge that stayed around 40 for about 3 weeks. Bottled yesterday and it tastes AMAZING!!!! All in all I didn't do this lager like it should have been done but thankfully it worked...

Ok, now a reading 5 days later shows no movement again. Steady low 50s temp. I have krausen at the top. Another repitch, this time with a big starter? Move to higher temps to get it started? What to do!?

Good news - 3 days after repitching the dry yeast packet fermentation started and I took a 1.050 reading. Slowly but surely, I have fermentation. Thanks for the guidance.

Got it, I'll use my swirl stick. Hopefully I'll post back with some good news in a few days!

Thanks helibrewer. I think I'll try the dry packet since I already have it on hand. Question - when you say rouse the yeast, can this be done by simply swirling the carboy? Also, does one top off dead space with CO2? I assume I would need special equipment for this that I don't have.

Hey folks, Last week I brewed my first lager - Papazian's Rocky Raccoon Honey Ginger Lager. Brewing went smoothly, it's an easy extract/honey based recipe. My OG was 1.058. At the time I hadn't read about the higher pitch rates necessary for lagers, so I pitched a Wyeast N American Lager...

I was able to keep my mash in the low 150s for the entire hour, and the recipe calls for 153.

The thing that I find hard to believe is that the bad hop flavor, that I'm pretty sure occurred because of my Nugget addition, will dissipate with time. I've tasted it twice over a week and a half period and the bad hop taste stayed the same. I recognize that the overwhelming consensus is wait...

I'm still mulling over adding another gallon of wort to even out the taste and then refermenting. Is this just a terrible idea or could it be done? I would scale down my grain bill to 1gal, possibly add a small amount of sweet flavored hops, and get it fermenting. Once it's krausening I'd add it...

Thanks to everyone for all quick and constructive advice. I have much to learn....

flabyboy - It's been in the primary for 2 weeks. And yes, next time I'm going to stick to the recipe, plan better, and master the fundamentals. Any thoughts on pitching more yeast?

My IBUs are 37. I used .5oz Kent Goldings(15min), .5oz Nugget(15min), and 1oz Willamette (1hr). I do realize the error with my hop selection and proportions, I changed my mind and rushed the decision during the brewing process. Bad planning. I definitely recognize that certain ingredients are...

My first all grain attempt was Denny Conn's vanilla oak bourbon porter. My first concern is that it's finishing gravity is around 1.026 after staring at 1.065. My second concern is that it doesn't taste that great, and I'm pretty sure it's because I deviated from the recipe when adding hops. The...