Search results

What’s the best way to aerate the wort again before pitching the yeast?

Thanks guys. It did spill trying to pop the pack. I guess it doesn’t hurt to buy a new pack and pitch in the morning. May just be the difference between tossing it tomorrow versus a few weeks from now. In the meantime, I’ll have to brew another batch just in case 😉

So, I decided to try liquid yeast for the first time tonight and ran into an issue. Brew went great, chilled the wort down nicely, and was tearing open the yeast pack when I noticed the directions called to pop the “smack pack” before opening. Whoops. Well, trying to pop the pack with the large...

Thanks for all the great feedback. I’ll take all of it into consideration. As an update, I just popped open one of the bottles I let carb for an extra week or so and it’s MUCH better. Cleaner and crisper. Thanks for all the help and encouragement.

So heat the water more during the boil? I keep a thermometer in the water to watch the temp and I stayed around 155. Also, not sure what you mean by fined?

Love the technical terms smidge and skosh. You’re speaking my language. I’ll have to be honest though, I’m not sure what you mean by finings.

Great points and helpful, Joey. Thanks.

The flat/unclean taste is not lack of carbonation but as brewdude said more like lack of taste (mashed potatoes without salt). As I finished the pint, the taste got better, but again, something just tasted off. As for fermentation temp, right now I’m simply monitoring by putting a thermometer...

Thanks for the encouragement. I’m not giving up yet!

Thanks, guys. I let it carb and condition for about 3 weeks for the first 12. Second twelve are still conditioning so maybe there will be a difference.

Thanks. I’m bottling. The taste isn’t terrible, so maybe it’s just not done. I let it ferment for 2.5 weeks. Maybe it needed a few more days. The recipe called for two weeks (unless I read it wrong). Thanks for the feedback. I’ll keep trying.

Hey guys. Just popped open another beer (American red ale) and again, something is just off. It’s not flat, but tastes a little flat. Also the coloring is much more hazy than I’d expect out of a red ale. I’ve attached a picture of the recipe and end product. I’m guessing it’s in the...

Thanks. Will commence bottling.

Yeast was Fermentis Safale US-05 dry ale yeast and mash was around 155-160. Fermentation was around 68.

Sorry. Meant it is at 1.016. Fixed in the original post.

Brewing a red ale and it’s been fermenting just below 70 degrees for a little over 2 weeks and the FG is higher than what the recipe says it should be. OG was 1.050 and currently is at 1.016. Recipe says it should be at 1.011. Thoughts? Do I need to repitch the yeast? Let it sit? There was a...

Sounds like a mini fridge may be in the near future. Any recommendations on what to look for?

Thanks for the replies. Here are two of the recipes I used (can’t find the other). Based on what you’re saying about fermentation temps I suspect that might be it. Any advice on how to keep the temps regulated? Living in Texas and fermenting these in September/October, it was hard to keep room...

And having just read another thread, overcarbonating could be the issue because they do taste dry. Based on a recommended post here, I have been putting 3/4 tsp sugar in 22 oz bottles before bottling and letting sit for 2-3 weeks. Is it as simple as carbing according to instructions (boiling...

I’ve brewed three batches now, and while all three are drinkable, they all have too much of an alcohol taste and don’t taste enough like the malts/hops. I’ve done two stouts and a Christmas/red ale. I suspect I have contaminated them along the way somewhere, but wanted to know if anyone has...