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That’s what I fear. I had at least 600 Billion Trappist yeast cells, and staggered the sugars by going complex the simple. I was hoping this would keep them going. I have a packet of us-05 I could use, not conditioning yeast, but also not one that adds much flavor.

I brewed a 12% Tripel 3 months ago, had it in the primary for 2 weeks, then 4 weeks in a secondary. I bottled with enough priming sugar for 2.7 volumes. I have now opened one after 3 weeks, and 1 after 6 weeks, and same result, absolutely no carbonation. Any advice on a fix for this...

Did you try to do a 2nd fill to see if the bleed came through after the first run?

I’m mostly making 10 gallon all grain batches now, so my 10 gallon igloo mash tun is getting to small for 6%+abv beers. I got a great deal ($10) on this brand new Coleman Xtreme 70 qt Cooler to make a new Tun. Only concern is that it has an orange Polyethylene inside. Should I be concerned...

I’m mostly making 10 gallon all grain batches now, so my 10 gallon igloo mash tun is getting to small for 6%+abv beers. I got a great deal ($10) on this brand new Coleman Xtreme 70 qt Cooler to make a new Tun. Only concern is that it has an orange Polyethylene inside. Should I be concerned...

I think I may have figured out my problem....looks like I got a bad reading on the pre boil OG. To correct for the loss, I added 2.5lbs of extract to the batch, but ended with an OG of 1.062...much higher than I wanted. I normally take my sample with a wine thief, but actually took a sample...

I didnt do anything with the flaked rice differently, as the half pound was just supposed to help with sparge. Admittedly, I dont measure my waters quality or PH, just use tap and hope for the best usually. My fly sparge is a round copper setup that is slightly smaller than the 10 gallon...

I use a hydrometer to measure my gravity readings. I could never tell if I was supposed to adjust my preboil gravity for temp or not...here is the tool I use. https://www.brewersfriend.com/allgrain-ogfg/ Digital thermometer, stick it right in the mash. I did a 90 min mash this go around...

Hey everyone, I made the switch to allgrain brewing a few months ago, and just brewed my 4th batch on it. It is a 5 gallon igloo HLT, 10 gallon Igloo Mash tun with false bottom, and then either my kettle or keggle. My first batch was a stout, which I got 50% efficiency on. I figured I fly...

I measured the OG with a refractometer and a hydrometer. The SG was measured with just a refractometer. I worry about that as well. Like I said, the cold pack was warm by the time I got it, and it arrived during a heat wave. Started the starter on a Friday, and it wasn’t until Monday...

Brewed my favorite IPA into an IPL 2 weeks ago. I subbed in Omega Lager 1 yeast (arrived on a hot Monday, which also means it sat all day Sunday with USPS with the cold pack warm), made a 1L starter (took 60-72 hours to actually start which was odd). Wort came out at 17 Brix (1.070) for an OG...

I was using the northern brewer calculator. India Pale Lager was not an option, so Bavarian Helles was the best I could think of, but the IPL is much higher in abv. Just seems strange that it would be significantly less Priming Sugar for a lager vs an ale, where a lager theoretically would...

So a follow up question. I was using a priming Sugar calculator for when I bottle in 4 weeks, and since IPL isn’t an option, I went Bavarian Helles which recommended less than half a cup of corn Sugar. Seems awfully light? Should I be using more priming Sugar? Also, should I add a little...

So to provide an update.....Beer came out delicious. Definitely has a different taste from a traditional Saison and does give a little spice to the flavor. If I made this batch again, I would probably cut it down to 1oz though to really dull the ginger taste and still get the spice.

Well, the idea was not for a ginger Saison, but for a Saison with a little spice. Saw quite a few Saison recipes with ginger and decided to give it try. Hoping fermentation really kills off some of this bold flavor.

So I made my first Saison tonight, and in an effort to add a little character, I added some Irish moss to the boil, and then some Brewers Best Natural Ginger to the fermenter. It said to add 4 ounces for a 5 gallon batch, but I only added 2 ounces because I didn’t want an overwhelming ginger...

Thanks to everyone for the advice. I only made one kit before making my own recipes, so good to know on the Mash only grains. I’ve used some in the past, but usually for color. I’ll definitely use the pitch rate calculator. I’ll also research that yeast strain for d-rest. As far as dropping...

Hey guys, after about 10 ales under my belt, I want to give a lager a go in time for the spring. I have a dedicated mini fridge that fits my bucket and carboy, so should have temperature control figured out. I need a little help on the process, as I have seen multiple bits of advice on...

Checked the gravity this Thursday and it was down to 1.009, so obviously had fermentation. I'll give it another week for 2 total and bottle. Never seen such a minimal krauesen crust...but this is easily the lowest abv beer I have made.

I tried the flashlight trick. There is definitely a thin crust of kraeusen around the edge, but easily the smallest I have seen. Then again, the lowest OG I have ever worked with before was 1.055. I will test the gravity again soon and see how we look. As for the name, I just came off...