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Ill be doing starters from now on

After doing a gravity reading to confirm that no fermentation had taken place I repitched with Safale us-05 dry ale yeast around 12pm and left the fermentation bucket out of the cooler. After I returned home at 7pm the airlock was bubbling nicely so I have put it back into the cooler to bring it...

Thank u. I am patiently waiting untill tomorrow at 66 degrees. Then I'm repitching. Only reason is this is for my wedding on May 3rd and its too close to comfort especially with bottle conditioning :)

Thanks for the informative reply! Im worried that if I let it warm I may jeprodise the flavor as this is such a light and tasty beer that any off esters will come through pretty noticablely. I should probably just leave the house for the day so I cant do anything to it and see how it is tonight lol

I just cooked up a batch of Cream Al. Cooled Wort to about 60 then pitched California Ale Yeast WLP001. It is now 17 - 18 hours later and no fermentation signs at all. I did a couple things a little different this time and was wondering if I messed something up. 1 - I took the yeast container...

I found one and used it. Thanks for all your help.

Got the approval from the old lady.....now if I only had some corn sugar......can you use regular granulated household sugar to bottle with?

Doesnt taste horrible, almost watery though like a "light" beer. Maybe a tad off. I'll have to have my other half sample. I dry hopped the last batch so I might be compareing it in my mind to that. (Yeah I know people don't dry hop Belgium's but they should, it was pretty good!)

Wyeast snap pack, smells like warm beer, maybe a little off since I already expect it to. I haven't taken a sample yet but will shortly and let you know.

Brewed a Belgium Wheat and being out of town the beer was at 80 degrees throught the time in the secondary? What can I do? It's been 17 days total since pitching yeast in primary on day one. Think it will be ok? I'm thinking not and hoping there is a solution. Maybe repitching and fermenting at...

Thanks!

I am still a novice at best but I want to brew a batch of gluten free either Belgium whet or heffe. No idea how though I do have an issue of Home Brew that over describes it. Kinda like reading a medical journal and barely knowing medicine. It's for my sisters wedding on Sept. 8th. Any help or...

No lactose used. Just repitched.

Here is what I used

My ingredient list is posted earlier in thread if u wanna check it out. Raised temp to 70 for the last few days...still no change

Repitching tonight

2 days at 70 degrees. Reading still the same 1.024

Mines actually holding at 69-70 after heating it up to 70 with a heating pad and with a blanket wrap! Only bubbles when a swirl it .....

Got it up to 70.....not sure that I can keep it there but will do my best.probably drop overnight. I swear if I see a bubble I will fall over!

6lbs dry liquid malt 1lb dark dry malt. .50#roasted barley .50# crystal 77 malt 1oz northern brewer1oz Willamette hopsyeast - safale s-04/English ale