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haha. this is great. people often blame my excessive gas on the fact that im vegan, and i need some meat to clog my system. i have to explain, no no, its the yeast. maybe i should eat less greens and let my beers sit a bit longer thou...

i strain mine with a normal kitchen colender thingy, just to keep all the sediments that settle after chilling it before putting it the fermenter. after that, i strain out the hops, spice chunks, and whatever else in the brew kettle that isnt liquid.

hmmm ill give it a few days then. maybe it'll sick back down.

it was mainly the yeasty color floating on the top that caught my attention, cause it seems to be a settling yeast, due to the build up on the bottom of the carboy. i was askin about a third fermenter cause of getting it away from the floating yeasts. and the lil bits. again, not that much...

Chocolate Stout Northwestern Dark Malt Extract 6.6lbs. British Crystal Malt 1lb. British Chocolate Malt 1lb. British Roast Barely 1lb. Styrian Goldings / Slovenia 2oz. Wyeast Irish Ale Yeast1084 4.25oz. Hershey's Cocoa Special Dark 8oz. OG: 1.067 fermentation lag: 10 hours @ room temp after...

yah, i have started to keep records of ingredients, ogs, fgs, lag times, as much as i can think of starting in the brew after this one. for the over carbonation, i think i just used way to much bottling sugar thou, since it acts like wine. it seems to have a fruity taste thou, im wondering...

yah, i actually have 2 but had just moved into my apartment and didnt use it at the time. think i used american ale wyeast strain for this batch also. with this info, is it safe to say i prolly didnt boil long enough to get the needed sugars from the extract? and steeping the pumpkin prolly...

Hello all, basically my first post here. Names James Brewer, 25. Got into brewing cause well, its in the name. I'm actually researching alot of my family background to see if i actually had a brewer in the family, maybe work on picking up the family talent. my current brews have been so...

think it was 6 pounds of northwestern amber liquid extract, 6pounds of pumpkin extract(looks like what youd use in a pumpkin pie) maybe some honey(1 lb) and a hop and cinnamon. sorry for non spefics, it just came out of bottle conditioning, and i wont even start on about how i used way to...

so for my 6th batch of beer i tryed a pumpkin ale. i dont remember my exact process, but the main problem is its not alcoholic at all. from gravity, it should be about 4% abv, but, my brain and girl friend tell me otherwise. what could this be a from? short boil? not giving the yeast enough...

ok, so this is my first batch of beer, started formenting about 12 hours ago. i took a hydro reading, and... i dunno how to read it. it levels out to the 40, between the 1.00 and the 1.10. does that make it 1.04? im assuming thats good cause the recipe says it should hover around there...