Search results

Brewing an IPA tomorrow morning, and my last three batches were WAY too sweet. My FGs all ended up much higher than they were supposed to, and they stuck. My question is whether any harm can come from pitching both the Wyeast 1056 smack-pack and the dry Safale 05. I have both in the house...

Thanks everyone for the help - truly appreciate it. Kegging will commence tomorrow morning with copius dry hopping!

I brewed the Northern Brewer three hearted ale (IPA) in October. Three weeks in primary and it's been hanging out in the secondary since then. Maybe after three weeks in the secondary I noticed a white/yellow film beginning to develop at the top. It's still there, and I'm hesitant to keg...

thanks much - i appreciate the help:mug:

should i avoid stirring up the bottom?

it was extract: 4 pds light dry malt extract 4 pds pale liquid malt extract 8 oz crystal malt 4 oz aromatic malt 1 oz roasted barley 1.3 oz cascade (60 min) .5 oz fuggles (20 min) .5 oz cluster (20 min) .7 oz cascade (1 min) .5 oz fuggles (1 min) do i have any other options at...

should I have used a starter with the second pitch? i used a starter with the initial 1098, but i just tossed the dry yeast in on the second go.

No bubbling at all

I brewed an IPA (harpoon clone) on 11/2. OG was 1.063, and estimated FG was 1.013 (Wyeast 1098 British Ale). After 7 days, it was down to 1.021, and after 10 days it was down to 1.020. After two weeks it was still at 1.020. It smelled real sweet, and I wanted to get it down to 1.013...

The Beersmith program...Pros, cons? Worth getting? I downloaded the free 20 day trial, and it seems like it would be great. But I wondered what your thoughts were. Thanks

To answer the previous question, I used the standard amount of priming sugar that came with the NB extract kit, and I stored the bottles at 68. As an update, I just cracked another one tonight to test it, and it's exactly the same. Very little carb, no head. Any more thoughts?

I brewed this weizen on 2/9, went to a secondary on 2/23, bottled it on 3/7 and I've got little to no carbonation in the bottles. I'm very frustrated, as the beer is delicious, but just very very flat. I primed it in the bottling bucket, and about two weeks after bottling I tested a couple...

Alright, so I just kegged my first brew (an American IPA) and I have a couple questions/observations: - Wow, lots of foam!!! How do I mellow that out? - Wow, lots of hops and crud still in suspension that made it into the first pour. Any way to avoid that? Should I shorten up the dip...

I have a big tripel in my secondary, and it's been there for about 2 months. My question is whether this a beer that should be bottled, in order to continue aging, or whether I should keg it. Any thoughts would be appreciated :mug:

I'm looking at the Northern Brewer kits, and trying to decide between the Kolsch and the Honey Kolsch. Any thoughts on these, and which to brew? Anyone try either of them? Thanks much:mug:

My first batch was the BB irish stout - I just finished the last bottle a couple weeks ago, and man o man!...I really wish I had just waited to crack my first bottle at about the time I actually opened the last one, because each bottle got progressively better with time!

Is there anything wrong with using the priming sugar AND dropping a carb tab in each bottle? I feel like my last two batches were undercarb'd...for the record, by "last two" that also means my first two batches Thanks very much

So, I have all of my bottles in the dishwasher and plan on using that to sanitize. The thought is to fill the bottles as I remove each one from the washer. This is my second batch, so I'm new obviously. Any thoughts on this method? Adequate sanitizing? Thanks very much folks!

The Beersmith program...Pros, cons? Worth getting? I downloaded the free 20 day trial, and it seems like it would be great. But I wondered what your thoughts were. Thanks