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I'm not saying it's impossible. However, the capper has only 60 bottles through it. I just got finished capping and conditioning a cider and all have carbed up perfectly, same for the other brews before this batch. But, I would think that some would be capped right and some not, however, so...

My apologies I should have clarified that. It's been 4 weeks from bottling day, and they are resting at room temp ~70°. Furthermore, the ABV is only 4.8% so nowhere near Big Beer levels.

Hey y'all, I have a 3 gal batch of Irish Red bottle conditioning currently. I am 4 weeks into it and my carb levels are barely overy flat. This is the first time I used the Domino Dots, using 1 per bottle and 2 per bomber. Both sizes are at the same level of carb. I have ruled out my caps...

I was only able to get through halfway (will continue it later tonight), but VERY interesting read so far! So you would suggest brewing the beer without the honey, and instead, since I bottle, use it as my priming sugar instead (batch priming of course).

Please correct me if I am wrong, but I thought dryness was associated with attenuation. Wouldn't this be a case where a low-medium attenuation yeast would be warrented?

Well it is a honey ale so I am looking for the flavor and aroma of the honey. However, what you said about the extra sugar could stress the yeast. How should I handle this? Add the honey towards the end of active fermentation? Add it all together and add 2 packs of yeast? I usually just...

Hey everyone, I am in the process of creating a recipe for a honey ale. My question is, when is the correct time to add the honey? If there are multiple answers of acceptable times, what aspects do they contribute/counteract? Thanks for the advice!

If you're still offering, here's a newbie in the deep south of Meridian, MS! I would love to give them a go. Just let me know, Thanks!

Falcons 52 Thanks for doing this!

I'm in! Thanks for the chance.

This wasn't a kit, that's just who I got my grain from.

Sorry, no I have not. I'll check in that. I juse saw a bag at LHBS and though that would help my strainer from clogging. Thanks for the advice, now have to study the new method.

How so yall sparge? Just put whole bag in strainer and ruN water over it? That's where my problem happened with this last bach, sparging.

I've seen them, but they looked like for 5+ gal set ups. I'm only doing 2gal right now. I guess I have to find one small enough for my pots.

That makes sense. I will have to run it through my NutiBullet, and not tie my bag so tight. Either that, or mash with loose grain and use the bag as a fine strainer. I can't do that again, this batch tastes like a hoppy Michalob Ultra (aka water)

Stir? I'm not understanding how you "stir." I got the bag to use like having loose grain, and doing everything the same, but keeping it contained from clogging up my strainer.

It was a muslin bag, and I did tie it up into a ball. During the strike I squeezed it to ensure it got thoroughly soaked but I'm thinking it wasn't straining through the grain during the sparge. Made it look like it was going into the grain but flowing around the ball. Does that sound...

The grain came from NorthernBrewer and I had them crush it for me. It looked well crushed, out of husks.

No, I did the reading at 60deg

My recipe was AG. It's as follows: Yield: 2gal Strike: 1.2gal (152-155deg) Sparge: 2.25. (170deg) 2lb pale brewers 2row UK 11oz pale 6row 10oz Caramel malt 60L 1oz Roasted barley Mixed together put in muslin bag 60 minute boil .3oz East Kent goldings (60min) .2oz East Kent...