Search results

Ok, great, thanks much. I'll go ahead and pitch a bit of champagne yeast at bottling and hope for the best!

Partial mash. Target FG is 1.012 per Jamil's recipe. Seems fine to me. I was mistaken in my earlier post thinking it was much drier than the recipe, it's actually quite close.

Thanks for all the responses everyone, I've been away for a while. Finally made it over to the house to check the gravity, though I'm sure it's finished after sitting for over 2 years... Ok, so FG is 1.013, a bit more dry than the JZ recipe but I did miss the OG by a few points. Tasted it...

All right, I'll get on the gravity reading... I knew that was coming, forgot to take it yesterday when I was over there.

A couple years ago I brewed JZ's Flanders Brown Ale/Oud Bruin and, as it goes, life happened. The beer was left sitting in my parents' basement in secondary (after pitching bugs) for a very long time. I have my own place and periodically stop by for an airlock top-up, but sometimes months went...

Baroness.

After the item is added to your ingredients list, double click it. This will open the info for the item, then go to Use In and change to Secondary. EDIT: Whoops I don't have Beersmith2. That's the old one. Nevermind.

That head looks great to me. It looks like the start of some lacing too.

EDIT: It's possible the S-05 is just starting now... Also, maybe take another gravity reading in a couple days to see if anything happened. How do you store your yeast?

Southern Tier 2X IPA Southern Tier Imperial Black Ale Southern Tier Unearthly Alesmith X Harpoon Leviathan Samuel Adams Boston Lager Sam's Summer Ale

It's difficult to have sterile wort at pitching time. In fact, very difficult. The point of sanitizer is to eliminate as much bacteria/wild yeast as possible, but it doesn't kill them all. What's left over is soon pushed out by a larger, healthier yeast population (provided you pitch...

Excess clarity? Haha, just kidding. Irish Moss won't change the flavor, at least not that much; I bet it'll be fine. Your beer should be super clear!

I've done it once or twice; certainly nothing to make a habit of. If you don't feel well enough to work, you're sick IMO. Of course, it really depends on your work ethic...

A couple of my IPA's developed a grassiness after only 7 - 10 days @ 63 - 68 degrees. I cut back my drop hop time to 5 days and I'm happier with the results. I've never gone longer than 10 days...

Thanks. That's what I figured; just wanted to hear it from someone else.

We're having the floors refinished this weekend and just about everything is moved out that needs to be. Then there's my beer... I have a carboy full of Oud Bruin that's been sitting upstairs nestled in a quiet nook since March and it still has a ways to go. There's a nice surface crust...

+1

I have an Oud Bruin that's been sitting since March. It still has a long way to go...

You could just use a blowoff tube on the 5 gal. and say "screw it" to whatever is lost. Not all fermentations are so insanely vigorous that you lose a ton of beer. What kind of yeast are you using? BTW, I think what Erroneous was getting at is adding all the ingredients to the recipe...

I also agree that if read from the same spot each time it really shouldn't matter. The difference would be noticeable when comparing notes with another brewer though. The more I think about this, the more it makes sense that brewing hydrometers might be calibrated differently because it's...