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...

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?

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...

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...

Hello fellow brewers, I have been having an issue that I combed through the forums to try and figure out myself but I gotta ask. Here's the situation. I have a few brews under my belt now and have been running into a particular flavor. The BEST way I can describe it is "sweet" but "buttery"...

Hey everyone, I was thinking of experimenting with a wheat beer and adding flavors of cinnamon and apple for the fall. I can currently only do extract brewing so I was hoping you could give me feedback on my recipe. (This would be my first recipe I constructed on my own) Fermentables: 4.4lbs...

Hey everyone, I was thinking of experimenting with a wheat beer and adding flavors of cinnamon and apple for the fall. I can currently only do extract brewing so I was hoping you could give me feedback on my recipe. (This would be my first recipe I constructed on my own) Fermentables: 4.4lbs...

So I'm on my 6th batch so far and I brewed a Saison. I'm wondering if the beer is infected - it's been in the secondary for about a week and a half now. I'm not particularly worried, but I didn't see these tiny pieces in the beer before. What do you think?

Afternoon, fellow brewers! I thought I would head back to the threads because you guys have been extremely helpful to me. This weekend I will be brewing a partial mash witbier following a recipe from my local HBS. I've been making slight tweaks here and there to these recipes as I go and...

Good afternoon folks, This past weekend I brewed a White IPA using extract and found that the starting gravity was much lower than anticipated. The target was 1.067 and the actual came in at 1.052. I used extra top off water to bring the total volume to 5.25 gallons and stirred it very well...

Hey everyone, This weekend I will be brewing a White IPA. The recipe calls for 0.5 oz of dried orange peel and 1 oz of coriander to be added to 1 cup of vodka on brew day. That would then be added to the brew on bottling day. I'm new to brewing (3 batches under my belt) and am having trouble...

Hello everyone, I'm new to Home Brew Talk and brewing itself. I am currently brewing my 3rd batch, an IPA, and while the air temperature is at 70 F, the temp in the fermenter says it is at 74 F. Will this be an issue? I am using Wyeast 1056 American Ale and this will be day 2 of fermentation...