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Hey everyone. So I decided to try doing an heather ale. OG was 1.08 and fermentation stopped at 1.022. I finally ended up pitching more yeast in it and the FG didn't change. After giving it enough time (close to 4 weeks) I was getting a bit of an off taste/aroma to it. Cold crashed it for a few...

200000 BTUs! Holy crap! After a few times you'll get a hang of it and you'll find out that it really doesn't take a whole lot of fire to get it to a hard boil. I usually set mine on lower to avoid the overflow problem. I'd rather take an extra 5 minutes and have it gradually come a boil that is...

Sounds about right. I generally carb everything from 2.1 and up depending on the beer as I like some bubbles in my beer. Did you chill your beer before opening it? That could be a reason why carbonation wasn't very active (even after the yeast has done its job). Take two bottles from the same...

So a little while ago I got 5 pounds of wheat and 5 pounds of 2 row milled into the same bag for a recipe which I have now forgotten and can't find. I also bought an ounce of Hallertau which would have been my primary. I have a bunch of half used hop packages so I probably would have added more...

Update - I dumped it in the garden. I've been on a brewing rampage lately and have more beer than I know what to do with now. I just brewed two more batches on the weekend also and I'm almost at capacity with my empties (I bottle everything) and decided I can't afford the empty bottles on...

Hey guys. I recently picked up a 5 gallon batch of 'bad' beer. This was a beer brewed back in early December and it fermented fine. It's been in the fermenter ever since and my friend never bothered to bottle it....just left it in the closet. He was going to throw it out this week and I...

I use glass for almost all of my brewing - the old 10 gallon demijohns. I have 4 of them and they only cost me $15-$20 each off of craigslist. I have a long cleaning brush so cleaning isn't much of an issue. They are a bit more fragile but I minimize the distance I have to move them when filled...

I agree. I only do secondary if I'm doing a specialty beer where I need to add ingredients for flavor like a raspberry stout or a habanero beer, etc. I don't really see it has a pain though to have to sanitize a second. If you can do it properly for the first you should be able to repeat the...

Hey everyone! So I brewed an early style pilsner similar to Bushwick's, it's extremely clear. I'm just about to transfer it over to the bottling pot I have this evening and had a question... This is the second time I brewed this recipe and while the last batch was delicious it took forever...

Just to close this off. I ended up moving it and used Saran wrap around the lid and it started bubbling shortly after - I like the bubbles. lol Anyhow, checked the gravity a few days later and it was pretty much dead on. Thanks for all the advice.

About 68F. Used Nottingham Ale yeast - Lallemand. Airlock has seen no activity in 3 days.

Hey everyone. So I'm trying to figure out what's going on here. I've been brewing for sometime now with a good 40 ish batches under my belt. I'd say that 90% of the time my beers get to bubbling within hours of pitching the yeast. On a slow start I'll have a slow fermentation for a day or two...

Thanks for the replies. Just posting a follow up. I basically left it alone. The temp was at was about 66 initially. I brought it up to about 70 since I put the extra yeast about a week ago when I got the reading of 1.04. Since my last reading of 1.025 two days ago, it's now at 1.018 and...

Thanks guys for the advice. From what I think I know isn't the Lalvin 1118 yeast tolerant up to about 18%? What I forgot to mention in my post is that the apple wine is pretty carbonated. It's a first for me to have something carbonate while it's fermenting. Basically everything I've brewed...

Hey guys, not sure whether I should have posted this in the wine section or the cider. I was wondering if anyone has any tips to get a stuck fermentation going with apples? Making an apple wine, I started with cider about 5 weeks ago and got an OG of 1.1. It was somewhat steady for a week...

Hi everyone. I've been brewing in bags for the past 5 batches but want to go the false bottom route. I'm looking into making my own and have one or two questions about how they work. I've seen a bunch of false bottoms with the outlet hose/tube going into the false bottom through the top...

Hi everyone! Just a quick question that probably seems so simple and so obvious but I can't seem to find the answer anywhere. I'm upgrading my equipment and have been looking into false bottoms. What size does the false bottom have to be? I would think it would have to be the same size as...

Just to follow up - I find it annoying when threads aren't concluded. I left the beer in the fermenter for 13 days in all. Primed and bottled it and left for a week before we started drinking it. Either way, the beer turned out great and it didn't last more than a week and a half before it...

Thanks for all the advice again! And happy new year to all. I have several other non beer brews going on and forgot I added a yeast energizer to the beer which maybe have been why it was going so strong the first day or so. I've left it as is and haven't opened it. Will most likely leave it...

Is it normal for fermentation to be over so fast with beer? Most of the non beer stuff I brew tends to take a week or so. A day and a bit seems kinda fast, no? And thanks - Already have a recipe planned for the new equipment!