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So it's looking like I shouldn't worry TOO much about it sitting with headspace? I plan to add some oak cubes for a period of time, so maybe I'll bullk age until I'm happy with that and then bottle and age it in that for the remainder of the 3-6 months. What exactly does bulk aging add that...

Hey there! I recently brewed up 2 gallons of RIS (1.10 OG) and it's coming up on a month in primary. The recipe I followed suggests racking off of the yeast cake and bulk aging for 3-6 months. My question is, for bulk aging, what can I do about headspace? The smallest containers I have are my 3...

Hey all, I've recently done two 3gal batches of saisons which I then racked onto fruit after a week of fermentation. My question now is: Should I rack off the fruit into another carboy and let the yeast clean-up/ finish fermenting the sugars from the fruit? I have a feeling that there are going...

If it helps, I followed the recipe here fort the "basic traditional mead": https://www.homebrewtalk.com/current-mead-making-techniques.html but scaled it up to 3 gallons, used potassium bicarbonate, and D-47 yeast.

As you may have seen me posting, I recently bottled my first mead after bulk aging for 6 months. Upon tasting, the mead has a strange...somewhat unpleasant acid-like flavor to it. My wife says that it tastes sort of rubber-like to her, that the mead was more "acrid than mellow like expected"...

Thanks for the replies! I'll likely bottle tomorrow and hopefully get this sorted out.

In prep for bottling, I've been cold crashing my mead for around a week. As you can see in the picture, I have around two inches of solids hanging at the bottom of my carboy. I'd prefer not to waste those two inches of mead by racking off of it. Is there any product or technique I can use to get...

Ok, so I have my first 3 gallon batch of mead (just honey water yeast) that has been bulk aging for 6 months. I'm thinking I'm ready to bottle, but I would also like to split up the 3 gallons into different flavor experiments. I have 750ml bottles that I will be using, and ideally I'd like to do...

Thanks! I'll definitely try this next time!

What would be some tips for healthy yeast? This is one area I'm not super familiar with..

I use a hydrometer for grav readings. For priming this 3 gal batch the calculator told me to use 2.06oz corn sugar for the 3 gallons. For sanitizing I use starsan diluted as per instructions on the bottle, spray everything down and let it dry. This particular batch I did not cold crash at all...

Ok just got home, here is the recipe for my most recent batch OG 1.072 FG 1.040. I measured OG when moving cooled wort to fermentor, cocoa powder and lactose were added to the boil. I'm suspecting yeast abuse at this point... 3gal recipe based off of...

My most recent batch started at 1.074 and stopped at 1.041, a sweet stout with lactose. I always take grav readings a few days apart once I suspect fermentation is finished, though I suppose if it weren't finished and I bottled I would be having the opposite issue with bottles. I will...

So I've brewed 5 BIAB 5 gallon batches since starting homebrewing. 4/5 batches have failed to carbonate after batch priming with corn sugar and letting the bottles sit for 2 weeks, up to over a month. I use a carbonation calculator online to see how much sugar to add to the 5 gallons, so I'm...

Checked it today and it's still stuck at 1.030. Right now I'm planning to go to the brew store and grab a new packet of yeast, dissolve some honey in boiled water, add the yeast to that until they seem happy and repitch into my fermenter. Anyone see anything wrong with this plan?

I have been using a hydrometer and it's not touching bottom. I have drained the tub to allow it to warm up and swirled a bit, I'll check gravity again tomorrow afternoon. Thanks for the advice!

So I recently brewed up a batch of CBBaron's Oatmeal Stout. It started bubbling away within hours and went constantly for 2 and a half days. The third day I was getting one bubble every few minutes, then the next, nothing. I did research on here and found that bubbling was a horrible indicator...