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I am brewing a pub ale today and the recipe calls for invert sugar. I got 1lbs of cane sugar. Inverting is a logistical issue for me, I do not want to leave the mash or boil alone for 30 minutes to do this. So two questions: 1) Does it make much of a difference if I just add the cane sugar...

Thanks Gavin! I will obviously make an appropriate starter next time around. I will probably just see how this tastes and decide if it is worth kegging. I had a question about one of your previous posts. You say you pitch at 48 and then go to 50 for fermentation. What temps do you keep you...

So I kept the beer at 54 for a few more days, took a gravity reading and it had not moved anymore so I let it warm up to room temp last Friday (5 days ago), for d-rest. I started to get some activity again. Kraussen has not changed since, I still have the occasional bubble in airlock...

Thanks Guys, so if I am using these calculators correctly, starting with 13.32 Brix, current gravity at 9.7 Brix, the adjusted value is at 1.024, which is much more in line with what I was expecting. I will give it a few more days, then start d-rest.

I should add I tested with sample being around 52 degress with the refractometer...did not let it warm to room temp first

Gravity taken with refractometer and I still have quite a bit of kraussen, it has fallen some, maybe 25% of the initial total at most. So interpreting what you said, I just let it ride. Out of curiosity, why the difference in approach from one gravity reading tool to another?

I am fermenting in 2 6.5 gal carboys so I could take one out of the freezer I guess. My current brewing plans (and lagering capacity) will not allow for making this again until the entire first batch is done. I will absolutely make an appropriate starter next time but I want to salvage this...

What would you raise it to? 50-55 is what WL recommends and I am already at 54. Should I go above? And then stay there until d-rest? @tennessean_87 I am aware that I messed up the size. Question is, will this work with time or do I need to intervene?

Hi guys, brewed my first lager 10 days ago, everything seemed to go well. Yeast is White Labs Pilsner, OG was 1.054 as per recipe. I pitched at 70, cooled to 52 and left it there until yesterday (9 days in), when I increased to 54. I made a starter but that was most likely not big enough, one...

Thanks, does that probe work with all their thermometers?

Thanks, I need something with a longer probe though...I just want to run the probe outside the freezer and plug in the thermometer when I want to check temps...

Hi Guys, I am looking for recommendations for thermometers with long probes (=> 3 feet) that I can attach to the outside of my plastic fermenters. Ideally I could use the same thermometer with several probes since I am fermenting in different places (freezer vs ambient) but if I have to buy two...

Thanks guys! Since I am making 2 5 gal batches and do not keg them at the same time I may still have a clear second batch (I have to get it out of primary to free up). But at least for the first batch I will go straight to keg after 2 weeks or so...then turn keg now and then. For the second...

I am currently thinking about building the exact same thing...strut from lowes and the fittings from strutchannelfittings.com...this is concerning...I got my idea based on this post: http://snakeriverbrewers.org/index.php?topic=5328.0 Let us know what happens after the next brew

All, I recently brewed my first german Hefeweizen...very basic recipe (10 gal) with 10lb wheat, 10lb pilsner with Wyeast 3068. I had it in primary for 2 weeks and secondary for 2 weeks as well. I kegged from there. The taste was great, the beer was mostly clear however. I am brewing...

Thanks, that makes sense. I will save the harvesting for the next one...maybe an IPA with sierra nevada yeast!

Hi guys, I want to make a Hefeweizen soon and was thinking it would be neat to harvest yeast from a german bottle, Weihenstephaner ideally but am open to others. After some reading it appears that while fermentation uses ale yeast strains breweries actually add lager yeast for bottle...

Thanks. This is great information. I will def let is sit longer...1.5lb per gallon of beer will be tricky, that adds almost a gallon of volume, which my secondary will struggle with holding. Maybe I just add it to primary...

Hey guys I made 10 gallons worth of beer, currently in primary. For secondary I want to add fruit (grapefruit for 1 half, lemon ginger for the other). My plan is to mix the beer with fresh squeezed fruit juice for 3 or 4 days in secondary, then bottle. The first question is, how much...

To conclude this thread, after several weeks in secondary and another 3 in bottle the beer is fine...really good actually.