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Yesterday I pitched some rehydrated US05,this morning there were some other bigger bubbles on top but no foam layer. As to maturation time, both my fermenters are plastic, that's why I was worried about oxidation, but so far I didn't notice any off flavours or smells so I'm not worried about...

So you think fermentation is complete? I'll try to pitch some yeast anyway, but how much time would you reccomend me to leave it in the secondary? I was thinking about two weeks or so, and a couple of months bottled... I really have no idea, as it's an experiment and never brewed anything...

So... if I got it right... next time maybe I'd better use a more attenuative yeast? Such a big experiment... my wallet's not so happy though :D

Predicted OG was 1104, and percentages are the following ones: -Dark DME: 74,3 % (6 kg) -Extra light DME: 12,4 % (1 kg, I just used one I had left instead of buying another dark one) So in total 86.7% extracts -Smoked Malt: 1,9 % (0.15 kg) -Black Patent Malt: 6.2 % (0,5 kg) -Chocolate...

I used black patent, smoked german malt, chocolate, roasted barley and 7kg of dry malt extract. The estimated FG by beersmith is aprox. 1023.. Could the yeast have been knocked out by alcohol? should I try to add a us05 starter?

I've seen around that safale 04 arrives at most at 10% (recipe ABV is about 10,4), and safale 05 or us05 arrives at 12%. Definetely, I'm trying to make an starter of us05 and see what happens! I don't want to risk with champagne and create a dry ultra alcoholic smoked stout, I think it could be...

Hi guys, thanks for the replies! Well, there was an active fermentation before the transfer, it was still bubbling , there was foam on top and the temperature was stabler. It surely wasn't just the attenuative one, as it was rather slow (one bubbling every 4-5 minutes).. I prepared the yeast as...

Hi everyone, this is my first thread so please don't be mad if I didn't post it to the correct forum... I'm currently fermenting a Smoked Imperial Stout (extract plus grains) with an OG = 1.100+ (the plus sign is because my densimeter just arrives at 1.100, it really went off scale). This...

Hi guys, I'm new in this forum and I didn't want to start a new thread just for this question, but here it goes: I've made an Imperial Stout (extract plus grains) with an OG of 1100, it fermented for 9 days on the primary and I transferred to a secondary (this saturday). The beer was still...