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Sweet thanks! Just makin sure.

Do i still not touch it? or ad more yeast to get it goin?

This is what the beer looks like now. No Krousen on the top of the beer at all now. Not really any activity either.

Just making sure my beer is still doing what it is suppose to do. The airlock is bubbling every 5 seconds. There is a thin layer of krausen but only about 1/4 of an inch high. At what point do I rouse my beer?

Haha I wish I could read it but it is totally ambushed by the krausen. I can extract some and take a reading (I have two hydrometers.) Or I can just test it in a week.

sorry for the double post new to the forum and didn't see the second page tab.

What does it mean that my starting OG was 1.094 if that is correct, when it was suppose to be 1.124 OG. Also can I make up for this in another way? how will this affect my beer? Also I attached a picture of what it looks like now. It only has about an inch of krussen on the top, but as you...

So does that mean that this beer wont turn out how it is suppose to? because it was suppose to have a starting OG of 1.124. What will this do to the final product in terms of taste and alcohol content.

Ok mine read 22.5 so right below the 20 so that s good. I attached a picture of what it looks like right now. There is only about an inch of krossen on the top, but as you can see from the picture it use to be overflowing into the blow off. I just don't want it to stop fermenting to quickly...

I found it online on BrewToad. https://www.brewtoad.com/recipes/creme-brulee-imperial-milk-stout-1 It has been 33 hours. Should I still add Oxygen? And how do I add it. I have never had to do this before and have no Idea. This is only my 8'th batch of beer. The FG is suppose to be 1.032...

What do you mean by add more Oxygen? This is what I used to make the beer as well as a yeast starter which I did by using one cup of DME with 1300ML of water and then putting on a stir plate for 36 hours. Then I would pour off the starter wort and add another 1300ML to the yeast cake. I did that...

I have made this beer and put it in a primary with a blow off tube and it has been 36 hours. I is still bubbling but the Krussen has gone down and doesn't look like it is threatening to over flow anymore. The blow off was violent and some wort got into the blow off contatiner which I think is...

Thanks guys Im gunna give it a shot! Just got all my supplies. Doing a two step starter yeast in a 2000ML flask with a stir plate. Thanks for all the help guys really appreciate it.

Amazing thank you! If I pitch it in two batches do I need to use two packs of yeast. Or how do I pitch it twice what is the method behind this? Pour the first one out then do the same thing again? And how long can I leave the starter in the Carnot before I transfer in the main wort? Thanks!

Thanks for all the input this really helps me better understand the process. This will only be my 7'th time brewing so maybe the ABV is to high for me to try and tackle this right away. A couple more questions in regards to if I do try to tackle this. For my starter yeast do I just use DME and...

I have been informed that I need to make a starter Yeast for the beer I am trying to make(ingredients listed below). I have read a bunch of different things on starters and am a little confused. How much starter should I make for a beer that is suppose to be 12.1% ABV. Also should I use a stir...