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The temperature is within the specs of the yeast and I used wyeast before with no problem. It think this time is that the yeast didn't get activated because all the liquid didn't come out of the inner pouch. I will buy a new pack of yeast and I'll have to wait a couple days anyway.

It was 23-24 Celsius within the range and the temp I always pitch. What made me suspicious was that when I opened the pack, I saw the inner pouch still had some liquid inside...so thats why I though the yeast did not get activated and its just taking a nap inside my wort.

I am doing a batch of Stout and I used a Wyeast yeast pack. I smacked the pack and broke the inside pouch but the yeast pack didn't swell. However since the pack says you don't really need to wait for it to swell (you can pitch it as long as the inner pouch broke) I pitched the yeast to the...

I am going to do a Pumpkin Ale for Thanksgiving. I plan to add the pumpkin during secondary. Is it ok if I put the pumpkin inside a cheese cloth bag in secondary? Would the cloth affect the beer taste? I am just trying to make it easier to remove the residue before bottling. Thanks for the...

Thank you all for the feedback. I'll try to split the extract (50% @60 and 50% @5-10) and see if it works. The wort was dark by all measures. In the hydrometer and in a glass the color looked closer to a Newcastle rather than a Duvel or Triple Karmeliet.

I've done a few brews already mostly with dark beers (they are my favorite!) and decided to try to brew a Blonde Ale. I stepped the grains in 4 liters or water (going for 10 liter at the fermentor) and the color was looking fine. Then I added the 2 kgs of Light DME shortly before the water...

Thanks it was very informative. I did top off with water in the fermenter so thats probably it. I was 0.01 off in both cases.

I've done two brews so far. One a kit and the second one an extract w/ specialty grains. In both brews I followed the instructions and recipes. However both times I came up with a lower OG than what the recipe called for. Am I doing something wrong? Or perhaps I must compensate for something? Or...

I noticed that many extract w/ specialty grain recipes call for Belgian Candi Sugar. Do you place that in the steeping bag with the grains? Dissolve it in the steeping water? Or add it to the wort?

I am ready to start experimenting with some recipes. I noticed that most of the recipes are for 5 gallons. I wanted to try to do 2.5 gallon batches because it will give me more flexibility to experiment given the space I have and the equipment I have. Does anyone have experience running...

Cooling the water seems like a great idea since I've been using bottled water. The tap water here in Belgium is super hard and I can get the bottle water pretty cheap.

I am a total newbie. I brewed a kit for the first time last month and now I am ready to take a step forward by brewing an extract w/ specialty grain batch. I've been searching for a recipe and I noticed that all recipes are usually for 5 gallons. They specify the amount of malt extract, grain...