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we jumped the gun on bottling but oh well. fermented out to .990. back sweetened and primed. waiting to pasteurize. very exciting!

so about a week and a half ago i whipped it up and its done fermenting. Its still going to sit a while yet so I was wondering if i back sweeten and prime it will I need to pasteurize it? EDIT: nevermind. saaw above posts.

so I got sanitizer and took a grav reading. 1.00. sure enough its done. thanks all.

okay will do. thanks everyone

after a week?

I'm out of sanitizer so I don't dare break out my hydrometer. When I look into my fermenter there is no sign of active fermentation. No little bubbles no suspended yeast no airlock activity (I know airlock is not an accurate display of fermentation).

I was making edworts apfelwein with the montrachet yeast. I had no activity for the first 6 hours then after that it took off for about three days. now, 4 days after that, it doesn't even have the little bubbles around the rim that edworts did and the airlock is not moving whatsoever. I've...

thanks. I will. it was pasteurized just to let you all know Primary: Apfelwein bottled: consumed: hoppy matrimony IPA

just put my first batch in the fermenter... but I changed some things. I used store brand all natural "cider" instead of juice and I added 1 lb of local wildflower honey (simmered it into half of a gallon of the cider). used the Montrachet. think it'll come out alright? Primary: Arcadia IPA clone

how did this turn out?

yeast Primary: Arcadia IPA clone

5Gallons of Arcadia IPA clone from homebrewing.org. for my wedding Primary: Arcadia IPA clone

it was very good. grapefruit was there... but took the backseat a little. could have been more pronounced.

8846 +5 gal Arcadia IPA Clone 8851

Much appreciated. Definitely will have to give it a shot sometime. When I do, I'll let you know how it turned out

Wow. That sounds like it will be pretty great.:rockin:

Thanks! Yeah, I got the arcadia ipa clone from homebrewing.org with the liquid yeast and made a starter. I figured it would be pretty active but wow. fermenting at a solid 61-64. I think I will set up blowoffs for ales from now on too. by the way dobe12, hows that black rye w/black pepper? OT...

and sorry if this is in the wrong topic.

Hi All, First time poster and I just wanted to say thanks! If I hadn't been frequently browsing the forums I would have had a huge mess in my garage (and its my first batch). I came home from work last night to a bunch of krausen in my airlock and pressure building on my lid. So I rigged a...