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So brew and wait to pitch. sounds good. I had considered it but never heard of anyone doing that. Makes sense. Thanks everybody. BTW, it's an extract tripel with about 12 lbs of fermentables.

I meant to make a starter last night for a Tripel that I am brewing tomorrow. but I forgot. Is it possible to do a starter tonight and get a decent one in 12-14 hours? Or should I just get another vial of yeast?

LHBS is close and convenient. I have never oredered online. I love the smell of the grains and hops at the shop.

Thanks, David.

After a hiatus - I started brewing again recently. Unfortunately two of my recent batches have been less than great. An IPA that had very low hop bitterness and a stout that tastes a little thin and sweet. Both recipes I have made before with excellent results from recipes at my local...

Anchorage has a great microbrew culture. Midnight Sun likes to make big beers including my current favorite, a Black Double IPA. Also checkout the Snow Goose, Glacier Brewhouse and Moose's Tooth/Bear Tooth - all are restaurants that brew their own. Humpy's doesn't brew their own but always...

I always get Saranac when visiting family back there. Always dependable.

Arctic Brew supply in anchorage sells korny kegs for $60. You might also try craigslist - someone in eagle river was selling them for 50 a piece a few months ago.

Hey all, thanks for the welcomes. Hi jnoffsker - I always want to go to the meetings but I usually forget or don't have time. Now that my kids are getting older I'm definitely going to make more of an effort.

Hello all - I started extract brewing about 4 years ago and had great success. Last summer we put our house on the market and so had to clean, purge and put a lot of stuff in storage. So I took a hiatus from brewing. I'm excited to be back and I've learned a lot of things here. I think my...

In December I was brewing for the first time in almost a year. I kept googling techniques and questions and this site came up a lot. I'm sold!!

Yes - there is a pressure relief valve at the top. All sounds pretty reasonable - I am definitely going to give it a shot. Thanks.

So I might be able to fix this? There might still be enough yeast in there to get more action? Cool. When you say vent the keg, I'm assuming you mean release the CO2 pressure? Could I also throw some hops in there to get some aroma? Thanks for all the help.

It was in the fermentor for 8 days. I kegged it, no bottles. I'm going to use starters all the time in the future. Does that usually solve the problem?

Do you think your fermentation got stuck? 2.5 days is pretty good for the vigerous portion of the fermentation, but my 1.060+ beers usually ferment at a reduced rate for another 3 or 4. This is likely. The foam was pretty much gone after 3 days. I think final gravity was around 1.030 (yes, I...

Thanks for the replies. I wasn't clear in my original post. This was an extract - I used 8 lbs liquid malt extract and 1 lb dried extract. I understand the yeast/sugar relationship - hence my confusion as to why this beer didn't have much of a kick. My primary goal isn't to get drunk - but...

I've been brewing on and off for about 4 years now and I generally find the beers taste great but don't have the alcohol kick I would expect. I recently started drinking an IPA that I extract brewed with 8 lbs pale malt and 1 lb DME plus the steeped grains. I barely get a buzz from three beers...

While steeping grains in a grain bag, the bag generally lies at the bottom of the pot, correct? Isn't there a danger of the bag burning?

All righty - thanks. I've never bothered with secondaries as I lack the patience. this is my first yeasty result so I might start reconsidering. Your points make sense.

I recently force carbonated a barley wine. The carbonation was fine but I am unhappy with the taste - very yeasty. I'm guessing I should just wait a few weeks and hopefully it will settle. If I want to age it longer, should I keep the pressure at serving pressure?