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Measuring gravity with a hydrometer. The temp of the beer has been consistent at 68-70 since the yeast was originally pitched. I'm not sure what else to do aside from rouse the yeast and/or pitch more. Personally I'm starting to think this is a yeast quality issue. I have liquid yeast...

My apologies, O2. Sometimes my 7th grade knowledge of chemistry just takes over.

I pitched WLP022. The dry yeast I have is Safale US-05. I only considered a starter because the wort/beer is already at 5.2% so I want the yeast to be healthy when they get in there to finish the job.

Gents, I brewed an IPA a week ago and pitched it with two vials of White Labs, one directly into the wort and one in a starter at high krausen. The wort temp was good (65F) and I aerated the wort sufficiently with CO2. OG: 1.076 (1.075 was target). I checked the gravity today after the...

Genius...I love it when a plan comes together.

Gents, I'm really into WLP001 for my pale ale and IPAs lately. I have really enjoyed the taste, outcome and quality of this yeast with a good starter. My next endeavor is an American stout which Id like to be somewhat sweet. WLP002 comes highly recommended for a "sweet stout". I'd like...

Gents, I was thinking about using lactose to sweeten up an American Stout with coffee and vanilla. I've heard mixed reviews on lactose imparting a dairy like flavor into the beer. I don't want the beer to be too "milk stout" like so, I'm thinking about using some maple sugar to sweeten at...

What would you suggest for a mash temp and yeast. As of right now, I planned on using WLP001 x2 vials in a starter and mashing at 154. Would love to hear some advice.

Gents, I'm brewing a vanilla-coffee American stout soon. My plan is to age 3 vanilla beans in secondary for a bit and cold brew the coffee in the cold crash (secondary). What I'm really hoping to achieve is a little sweetness. Anyone have advice? Would really love to use Maple Syrup...

As promised- The results were pretty great. I called a audible on brew day and ended up adding 2lbs of rolled oats for a bit of mouthfeel. I'm glad I did. I think the only thing I would change is adding one hop addition a bit sooner or increasing the earliest addition. Its got a great hoppy...

The temp is at 38-39 (4C); however, the first four days I was at the same pressure but the beer was at room temp (dry hopping). I should have mentioned that- sorry. I cooled it down just a bit and increased the pressure to 0.9 BAR (13 PSI)

Gents, I'm on my 8th day of this beer being in the keg. I'm working with the metric system because I currently live in Germany; however that shouldn't make a difference. I've had the beer pressurized at .725 BAR or roughly 10.5-11PSI (from my calculations) for the last 8 days. I just gave it...

I'm not. I'll give it a go. If I dont need it that would be great.

Well I suppose it "go time" gentlemen. I'll give it a try. On a separate note, my hose is a little short (6 feet). I have some longer hose on order. Any short-term fixes you can recommend?

Gents, I'm new to kegging. In fact my first batch has been in the keg for five days at 10.5 PSI. I'm itching to break into this thing, so I'm wondering what the earliest is I can give it a try. I've read a lot about forced carbonation; however, I like a rather soft mouthfeel for my beers...

I've read that dry hopping at room temp will allow the flavors and aroma of the hops to permeate the beer much more effectively and faster than at colder temps. That being said, I planned to dry hop at room temp (70) for 5-10 days at 3PSI in order to keep the beer from oxygen. After dry...

right, after the 5-10 days dry hopping at room temp it'll go into the fridge and be hit with 10PSI

This method makes sense to me. I think my plan is to dry hop in the keg at average temps (70ish) for 5-10 days with this method and the gas set to approx 3 PSI. After 5-10 days of dry hopping I'm going to bleed the keg, open and remove the hops, then reseal and set the Co2 for serving pressure...

Gents, Just got my first keg system and I'm doing an American IPA with a three-ounce dry hop addition. I've heard of people dry hopping in the keg; however, I'm a little concerned I would clog up the out valve to the tap causing a massive cluster **** and a lot of frustration. Any advice...

I appreciate the response. I plan to mash at 151. My theory was to use the same mixture of hop additions throughout to keep the flavor even, as if I would actually be able to taste it. It makes sense to use just columbus for bittering. There were a few reasons I chose these three...