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With extract, partial boil batches, it is very hard to completely mix wort and top off water. Especially with high gravity worts. This is usually the cause of OG readings that deviate from expected. Unless you forgot some extract or exceeded the volume, your actual OG will be very close to what...

If you fermented around 70F, this will produce about 3 volumes of CO2. That's pretty high, but most amber bottles can take up to 3.25 in my experience. I have not pushed it any higher. Chill these down pretty well, and pour slowly to the side of a tilted glass, as they will create a pretty big head!

Depending on the fermentation temperature, there may still be some CO2 dissolved in your beer from the fermentation process. At lower temps, more CO2 will dissolve into liquids, so this may account for the fizzy sensation. Racking and bottling will release some of this dissolved CO2, hence the...

I believe that raw wheat is used in traditional Lambic making. Part of the reason for the long and convoluted turbid mash schedule is to leave some of the wheat starches unconverted so that they provide food for the microorganisms at different stages of fermentation. It seems like you are...

If I'm not mistaken, Al uses Facebook exclusively. His page can be found here: http://www.facebook.com/pages/East-Coast-Yeast/168646113149281

If you look in the wine making section of most HBS, they should have kieselsol, which is negatively charged silica gel. It is usually used in conjunction with chitosan, a positively charged polymer made from crustacean shells (and thus not veggie) or gelatin (ditto), for fining wine. Irish moss...

I keep away from sponges, especially the green scratchy ones (except for bottle label removal) because sponges are notoriously the most bacteria laden surfaces in the average household. Their extremely porous nature makes them virtually impossible to rid of bacteria. And some sponges...

I would advise waiting at least a week. Then check SG with a hydrometer 2 or 3 days apart to verify that fermentation is complete. This will also give you a chance to taste to see if another week of conditioning might be needed to clean up any off flavors. Don't be too critical, though- remember...

I agree that it depends on the dry yeast. Safale US-05 is a good neutral dry yeast for an IPA with a good pitching rate from the sachet. Depending on the OG of your double IPA, you may need 2 packs. If you're dead set on a liquid yeast, WLP-001 and Wyeast 1056 are about the same Sierra Nevada...

I'd advise to get rid of the sponge. They harbor billions of bacteria.

I always treat my wines pretty carefully to avoid oxidation. They can oxidize pretty rapidly and develop a cardboard flavor even if a bottle is left half full. This is one reason we're careful to minimize head space in the fermenter. I believe apfelwein will also darken if it becomes oxidized.

I would worry about oxidation more than contamination. I would vote for priming tabs for that reason.

I'd definitely put it in a carboy and try to seal it up. Try to transfer as much of the trub as possible (good food for the microorganisms). I'd also taste it, but at 2 or three month intervals, and only if you don't have to break the pellicle that will probably have formed when you return. The...

Just checked the Northern Brewer Instruction sheet for the Oud Bruin de Table and it says bottling day is 1-3 years after brewing day, so I think you're in for the long haul.

It depends on the kit, really. I believe the sour blend is best left undisturbed for at least 5 months. Many will tell you to leave it for a year and forget about it. The yeast strains and various bacteria will all go to work at different time intervals. If you have some food for the bacteria to...

I have to say yes. From what I have read, after sedimentation/flocculation, yeast counts will still be in the millions, even after several months. Think of Gueuze, for example, where one-year old lambic is blended and used to carbonate 2 and 3 year-old lambics. Edit: Brettanomyces are...

Many brewers on this forum leave the fermented beer on the trub (sediment) in the "primary" for at least 3 weeks. This allows the yeast time to clean up some of the byproducts of fermentation that they produce. After this time, you can rack into a "secondary," which is really just a clearing...

I believe you're correct. The pale malt needs to be mashed, but the other grains don't. You could do this partial mash, but I doubt if it's worth it. Or you could substitute .8 lbs or even 1 lb of light DME for the pound of pale malt and steep the other grains per your normal schedule. I...

I have read numerous threads on here about the Wy3724 strain and how long it takes to get it to fully attenuate. I have used the 3711 several times and usually have very high attenuation at 7-10 days. That being siad, I gradually allow my fermentation temperature to climb to 78-80F. For the...

8:30 AM on Debbie's birthday and we're drinking in the Cantillon Cantina!