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help me please here is the down and dirty belgian quad all grain og 1.082 now 1.039 after 2 months primary and 1 month in secondary no change in 3 weeks, should i repitch with a new trappist starter? or something else?

i have a bock that didnt seem to ferment completely out, its a little to sweet and not crisp enough. I recently heard a podcast about starting sours with a batch similar to this, its already carbed and kegged. has any one tried pitching yeast to this again and aging it? thinking something simple...

I have a counter pressure filler but it does not have a pressure release valve. It was professionally made but it needs the pressure released from the bottle stopper not a valve. My question in that i filled a case of cider from a keg and the carbonation was right in the keg but low in the...

I checked at 24. Barely any carb. Then at 36 they overflowed.

i have been playing with ciders but cant seem to get the carbonation right. I ferment out the cider down to .98 and once to 1.000. i back sweeten and then bottle. the ciders really over carb. overflow both times. i let them sit once for a week (just like beer), and then tried 48 hours and then...

I didn't know that yeast needed to be so warm. I thought I was warm at 70. Thanks guys, added a carboy heater and will wait and see.

Ive been keeping it 70-72. I didnt want to go too high and worry about off flavors. I like the funk but dont want to much skunk!

brewed an all grain saison with an OG 1.064 on 3/14 grav was 1.064 used the wyeast saison smack pack. 1L starter and fermentation started in about 6 hours. got a good 3-4 in krausen but now on 3/19 my gravity is only down to 1.041. Think im stuck or is this just a really slow ferment. Tasted...

do i need both or just potassium sorbate. im making a mead its 3 months in right now

here is an update. I think the belgian is ok. i kegged it yesterday. It tasted good. we will see after it carbonates. This has been the batch from hell. had problems transfering between kegs. it was the first time i have done it. The beer has earned the name three strikes trippel... one...

can i get down below 1.00. i thought that was the SG of water? Its in bulk now in a secondary. should i add 1lb of honey to sweeten now or wait until before i bottle. sorry so many questions this is my first mead

also thinking about this can i backsweeten now with lets say 2 lbs of honey and go for a sweeter mead? or should i wait until after the secondary?

i used 9 lbs honey not 6. i guess i need to proof my posts better. ok sorry here is the exact recipe. 9 lbs honey 1/4 oz irish moss heated till thin and cooled added 1/2 oz acid blend 1 oz yeast nutrient 1 package EC1118 champagne yeast 1 package 71B-1122 wine yeast. Primary for 1...

?this is my first mead. 6 lbs honey, irish moss, 1 tbs acid, 1 tbsp yeast nutrient. I did a 3 gallon batch. it fernmented great. Now its not sweet. i transfered to secondary and added the oak chips. are meads normally sweet after primary ferment? do you always back sweeten?

i filled it then turned the gas off. i didnt want to carbonate it yet just seal so it could settle in a "secondary", i was going to leave it there for a month or so then force carb it. I have heard abou tthis keg gel lately is this something im supposed to be using along with new O rings?

I recently transfered a belgian trippel into a corny keg after 3 1/2 weeks in primary. i didnt have a carboy free so i transfered to a corny keg. This was a new idea to do one transfer as a secondary and not expose the beer to O2 when going from secondary to serving keg. The problem is that i...

I coud use this carboy cleaner because I almost lost a limb this weekend with my drill powered carboy brush accident. Rule number 1 "Beer and powertools make a dangerous "yet highly entertaining story" combination"

because your product will make my beer better and my life easier. the two goals of every homebrewer

i added 1 tsp potassium sorbate to 3 gallons cider to stop the yeast and then added 1/2 pound of honey and a cup of brown sugar that i had made a simple syrup from. does this sound like enough? are these normal amounts ?

here is the down and dirty. 1st cider. Recipe 3 gallon store pasturized juice 3 lbs brown sugar chanpagne yeast. 1 month primary 3 month sec kegged 1 month now its very tart, not infected but tart. tastes like wine. can i "backsweeten" or is this batch lost. I kinda started...