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Brown porter 22,647.5 + 5 = 22,652.5

22,647.5 + 5 = 22,652.5

Did you move them around just a bit to get the yeast to ferment the remaining sugars? Or at the very least get a few points lower. :mug:

BigFloyd that is what I did. I had made a starter for my previous beer and it worked great and I didn't have DME so I decided to try this and guess what it didn't work lol.

Alright I had taken out two bottles and forgot to mark them as one of the first poured beers and the last poured beers i marked two down but now the other two. I aerated the heck out of the last few beers when bottling so I figured that is what happened I drank an aerated beer. I am now drinking...

Any thoughts to what could have caused this slightly off flavor on the finish. I made an irish red ale and when I drink it is slightly hoppier than other reds and the finish is just off like and akaline or chlorine like flavor. Any help is appreciated I know this beer is done and...

Thanks for the input I will do that next time around

I went to my friends who luckily for me had Safale .05. So I pitched and within half an hour it was already bubbling up nicely. I was mistaken earlier I think I posted that I was using Safale .05 when it was Safale .04. But after reading on the .05 yeast the flavors should be very similar.

Yeah nothing is happening. I called a friend who has safale .04 i was using .05. I figure I rather save the beer than care what flavors will be imparted by a different yeast.

Thank you 2thGuy for the feedback.

So do you think that lag time between will affect the beer?

I set my yeast in a pot to try the re-hydrating versus starter and i put the pot on the stove on low and left for 5 minutes i would say and it was a bit hot. I quickly removed covered and let it cool then pitched it. Now its been about 17 hours since being pitched and no sign of fermentation...

Irish Red 5 gallon Brown Porter 5 gallon last night so far 10 gallons Running Total: 16902 :rockin:

@beaston it was not sarcasm. I am being genuine. I'm learning a lot.

My mistake the sparged grains was to be brought to 170f. After which I added the extract and brought to a boil. I did not explain myself correctly. On the 12th of March I took a reading of my sg. My OG was 1.040 on the 12th it was 1.010 on the dot and I tried it it was far better than the wort...

Forums are so great. You guys are definitely teaching me a lot. I am going to be a great brewer thanks to you guys.

Oh and thanks for the advice.

Ok I'm going to try this out and see what happens. I will post my results. What do you think of digital thermometers?

I added the extract to the sparged grains correctly and brought it to the correct temp stated which was 170 degrees f. Later i added the extract and the temp remained around 170f. The batch reached 230 degrees and it was then beginning to boil. I held it at boil for an hour adding hops at the...

Looks great 50's style