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BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Urbs Vetus Obscura Style: Belgian Dark Strong Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 25.79 l Post Boil Volume: 23.75 l Batch Size (fermenter): 20.00 l Bottling Volume: 18.49 l Estimated...

Right, forgot about RDWHAHB. I'll bottle whatever it turns out to be this weekend and then we'll find out. I'll send a pic of the infection, the gusher or the beer when it's done.

Well this was stupid. I was about to dry hop my IPA and measured out the hops into a sanitized bowl. As I was putting the hops into the fermenter, somehow the bowl slipped and fell into my delicious beer. What's worse is that completely reflexively I went in straight after it and pulled it out...

Phew. Yeah, looked yeasty to me as well. Don't remember them seeing them floating around so long before though. I'll check again next week. Thanks!

+5 gallons Belgian Blond +5 gallons Oatmeal Stout +3 gallons Grodziskie +5 gallons IPA --- = 6965

For the first two days of fermentation I got a lot of nice fermentation aromas, but didn't see any airlock activity. That's when I noticed my fermenter wasn't completely sealed. After cursing a bit I closed it properly, and shortly after the airlock started going wild. Now it's day nine so I...

Wanted to ask this as a generic question, but not sure how, so here's my specific case. I acquired some truffles, and of course I went straight to Mosher's Radical Brewing to see if he recommended anything. Of course there's an idea for a truffle beer in there. Decided to do a split batch and...

Thanks for your comments. Hmmm, think I'm getting my styles mixed up. I wanted to make a strong porter but without being hoppy or roasted, which I associate with robust porter. Was intending to hop it with goldings and fuggles and ferment with an English ale yeast at a low-ish temperature...

I ended up using the 3724 and it was indeed pretty difficult. Had to put it in the bathtub a few times to get it warm, kept it wrapped in towels in between and still it was a bit sluggish. Bottled at 1.012 which was a bit higher than I was aiming for and the result was OK, but not great. ...

I'm not too sure about the proportions of the grains, but here's what I've come up with so far: Base: Pale Ale (63.3%) Vienna (13.9%) Brown Malt (8.2%) Crystal: CaraHell 25EBC (4.4%) CaraAroma 150EBC (3.2%) Dark: Pale Chocolate Malt (7%) Aiming for 1.079. I seem to remember...

Swirled it, gave it a few days, and it's still at 1.024. Bottled a couple without any sugar and put in a warm place to see if I get any carbonation. If not I guess it's bottling time...

Brewed this a couple of weeks ago. Came out at 1.052, one week in it was at 1.024, and been stuck there since then. Did the Maris Otter, Biscuit and Cara malt variant, and pitched Danstar Notty. Anyone had this problem? I wonder if maybe my mash temperatures went a bit too high. Would that...

The mash went pretty well, single infusion, 157 for an hour. This was supposed to be an easy, bog standard recipe after a couple of more involved ones. Funny that this would be the one that stalled... Anyway, swirled it, and now relaxing, not worrying and having a homebrew ;) Thanks for your...

No luck there, I am using a hydrometer. The yeast had a best-before date of 09/2015 so I don't think it was that either. It was a 5 gal version of Captain Hooked on Bitters, so nothing special there. Maris otter, biscuit and crystal malt. But now I'm thinking maybe I didn't aerate enough. I...

I'm using Danstar Nottingham for the first time. I made a starter and dumped it into 1.052 wort, and it seemed to take off quite nicely. Airlock activity within a few hours. It started a bit hot, at about 73F, but I managed to cool it down to 65-67 by moving it to the basement and wrapping it in...

Thanks for your replies, bleach it is. Sent from my iPhone using Home Brew

Prepping for brewing this weekend and to my horror this is what I saw at the bottom of my fermenter . Yeech. It seemed to originate in that hole where you can fit a spout, seemed to be particularly full of nasties. So what do I need to do? I've rinsed it with hot water and scrubbed, then filled...

Two weeks in and it's down to 1.016. I added some sugar one week in and that seemed to help it get out of the 20s. Been a bit sluggish but not that bad. I don't have any way of controlling the temps really well, so I give it a warm bath every two days and then keep it wrapped in blankets in...

I'm currently on day 6, will do a gravity reading later on but probably too late to add sugar now if it's stuck... In any case, for next time, may I ask what do you mean by plain sugar and how do you add it in? Just table sugar, dissolved in a bit of boiling water?

I've given it a bath a couple of times to bump up the temps to high 80s, but it keeps dropping back down to 78, but does seem to stabilize there so I guess it's still fermenting. Very slowly though, it went down from 1.052 to 1.036 in 24 hours, but then only down to 1.034 in the 36 hours after...