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I transferred to a better bottle fermenter the other day and had an issue when the funnel was resting on the opening of the BB. Having limited space for air to escape from around the funnel, the wort kinda bubbled due to the pressure and some went over the side. Fixed that by having my brew...

I'm a newer brewer (and apparently a rhymer) myself, and with all my batches I've used US-05. Each batch, while sometimes taking longer to get started, always had vigorous fermentation. I have never re-hydrated the US-05, just pitched it in and shook like hell.

give it time https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/ What about the boil did you not feel so good about? Did you aerate the wort once it was in the fermenter? Was the wort cooled down to pitching temps before you tossed in the...

leaving it in the fermenter longer is kinda like throwing a party at your house and having the guests help clean up afterwards. Sure, you can kick them out once the party is over, but everything will be better if they stay and help clean up their mess. Brew on :rockin:

My BBS Chestnut Brown (first batch I ever made) looked the same way after I transferred the wort to the fermenter.

I'd be inclined to put another screen on top in case it gets gusty :tank:

Its half way through the boil right now. Since I didnt have any particular style in mind and am a huge fan of experimentation... Used all the grain (it was already mixed at the time of purchase) and all DME at boil. -1.25oz Spaltz, .25oz Cascade @ 60 min -.5oz Spaltz, .5oz Cascade @30...

Safale US-05

Honestly, not really sure whats even possible with these ingredients. I do like hoppy beer, though. I was planning on steeping for 30-35mins @ ~152ish and adding the DME at start of the boil for a deeper color/ flavor. I am totally open to suggestions, as the guy at the LBHS didnt...

Hi all- Quick question about the hops/ ingredients my parental units got me from the LHBS for my birthday. 6lb Briess Bavarian Wheat DME 1/2 lb Smoked Malt 1/2 lb brown malt 1lb Crystal 60L 2oz Spaltz 2oz Cascade The only question I have is with the hops...anyone have a suggested...

Yup. All normal! Same thing happened when I brewed my first Brooklyn kit. Its hops/fine particulate on the bottom, then the lighter stuff on top of that is some of the yeast that dropped from suspension ("yeast cake"). When I cool my wort, I have the boil pot leaning on a bowl turned...

Two weeks ago I brewed a porter and started with the airlock in place. After I saw the fermentation kick up, the krausen started to form like crazy and I got worried about a blowout so I put the blow-off tube in place. Good thing I did as a TON of gunk ended up in the blow-off bowl. Both...

I started with the Chestnut Brown from Brooklyn Brew Shop. Other than making sure you have all the equipment you are going to need, I suggest... ...read the instructions, read them again, re-read them, then write down the steps for easier reference rather than having to sift through the PDF...

Ok. Now I'm being made to look like an ass for saying I don't agree with the belittling attitudes. I NEVER said anything against yopper or revy. Again, I SAID I AGREE WITH WHAT WAS SAID. RE-READ THAT LAST STATEMENT!!!!! And again if you need to. Sorry to "scold" someone that calls someone an...

Exactly my point bob. You listened and it helped your brewing. He didn't listen so his brew process is not likely to get better until through his experience he learns. If he choses not to listen, beating him down isn't going to help. Yes bob, I did read the whole thread....and there is quite...

"You're either a know-nothing ingrate or a troll. I can't decide." ...because this is a good thing to say (trolling as well!!!) and a positive way to help a new brewer, even if they are hesitant to listen to time-tested advice. I value the opinions of the senior brewers here, but a lot...

Bottling a 1 gal batch tonight and I'm trying to figure out the amount of priming sugar to use. After some searching, I have found suggestions of 1.5 tablespoons of table sugar for priming a 1 gal batch. Good/bad/ugly? ...other suggestions?

I'm a noob myself, but I believe your next step should be RDWAHAHB. If it caramelizes, it caramelizes....its done and over with and nothing can really change it now. No such thing as an imperfect beer, well, besides it getting infected. A beer that doesnt turn out the way you want is a...

Yeah, that's what I was thinking, rather than risk the could-be-gone-or-infected yeast remaining in the package. Certainly have more than enough mason jars from moom and dad always sending me off with canned jam etc. The cake in the fermenter right now (1gal) that the beer is sitting on is 1/2...

Using a 1-gallon jug for fermenting, I have enough yeast left for 2 more batches. The safale us-05 package was folded shut and put in the fridge. It will also be longer than 7 days before I brew another batch. Should I just throw out this yeast remaining in the packet that doesn't fit the...