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I've had this batch of stout aging for about six months. It's in the secondary now and I'm going to rack it this weekend. I'm worried there won't be enough live yeast to carbonate it. Should I be concerned, or just go for it?

Great idea and thanks for putting your work on SF. QT took a couple hours to install on my macbook pro vai ports. Was able to run the make file, but get this when I try to run it. $ ./brewtarget -bash: ./brewtarget: cannot execute binary file I know it's probably not ready for the mac, but...

I started a batch of Apfelwein with some 100% apple juice that wasn't clear. I was wondering if it will clear with time (only been 2 weeks) or if you end up with the same cloudiness as you start with.

I suspect it's C02 or something, but I took a gravity reading of this apfelwein and it read 1.000, ... about every 10 seconds or so it creeps up .002 till it gets above 1.012. Is the original reading right? I don't see that with my beer measurements. The sample tastes slightly carbonated.

i think i was reading in the joy of home brewing that the brown stuff contributes to the fusel alcohols when it drops back in the beer, but you're risking contamination too much if you try to get it out.

i recently made a batch and used champaign yeast. was definitely active for a few days, but there was only a small layer of bubbles on top. in fact, just checked the gravity and sat down to read the forums while i drank the sample :)

Growler - Amber with Glass Handle 2 Liter - Beer Bottling & Racking - High Gravity Something like this would be used to just transport beer from a keg right? .. You wouldn't bottle beer directly to this and let it carbonate.... would you?

well put biermuncher and jonnio. i have a cruiser and a touring bike and would love to add a sport bike to the stable when the time is right :) others i ride with also use their bikes as their main means of transportation and are also riding for fun a couple times per week. sometimes we take...

:) here's a picture i took of my friend a little further down that road. we ended up turning around because there were even bigger snowfields closer to the pass.

I'm too far west! Nice vstrom up there! That number 7 looks fun too :) The Springer The Wing

it was in primary for 2 weeks. it's an IPA and i was transferring it to dry-hop it. maybe next time i'll give it another week, but i thought an IPA was supposed to be bottled by 3-4 weeks.

that explains a lot, thanks.

I just racked an IPA to secondary and lost almost a gallon in the form of muck at the bottom of the primary. Is that normal? This fermentation was incredibly active and required a blow-off tube. I'm wondering if that was the cause.

I have a weizenbock that's been sitting in a secondary for 3 weeks now.. I'm getting ready to bottle it and took a little taste. The alcohol stands out a bit much, although I'm only comparing it to conditioned beers I've drank. Would that be normal at this stage? Or did I probably screw...

about 2 points more of a difference. maybe i need to practice on some sugar water to see if it was just a bad reading. i was pretty careful though.

I understand that after the presence of alcohol, the brix reading is skewed, but from what I've read, the gravity should be the same before fermentation starts. I picked up a refractometer, calibrated it, and then tested before pitching the yeast. I'm also using calibrated numbers for my...

Put my first batch of Apfelwein in the fermenter today following the EdWort's recipe. I used dry champagne yeast. A lot of it is now floating. Is that normal? Starting to see a bubble here and there now, so I'm not too concerned.

I found another method in 'The Joy of Home Brewing'. Multiple ABW by 1.25 to get ABV. Looks like that comes out the same to the tenth. 6.943 vs 6.95625.

I just compared the *131 method to that site I referenced, and it's .5% off still. I wonder what they're doing differently. I've searched for other online calculators and they seem to be coming up with results using *131. Thanks.

My mistake, *105 is for ABW. I don't know the difference between ABW and ABV. Looks like I have something to lookup.