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Hi- I have a pale ale that i bottled last weekend. This week, my apt, which usually sits around 70 F, had a two day stint where it jumped to 83 F. Will this kill the yeast, skunk the beer or have not much effect at all? Thanks.

I didn't crush grains, they came that way. I didn't weigh, them, though...I'm not too concerned. Does anyone take gravity readings during the boil process of a partial mash? Like, would you test gravity before heading into the boil to make sure the grain steeping process was successful?

Partial mash.

I agree with #1, although I aerated the heck out of the mix after adding in water. Super aerated, literally. Maybe there was too much air, and some bubbles were latched on to my hydrometer. Probably going to be ok.

I'm brewing a Belgian strong pale ale, and right before pitching, I'm measuring 1.071, instead of the intended OG 1.082. How did this happen if I followed the recipe exactly? There were two odd things about the recipe. 1) After steeping my grains, the recipe specified that I should bring...

I just pitched two vials of White Labs wlp550 (belgian ale). I was worried about not having a starter also. The yeast had also been out of the fridge for about 28 hours at room temp. I shook both up vigorously and pitched. I saw bubbles in about 5 hours...who knows, maybe i had Super Yeast. They...

1.082 OG Belgian ale i am double pitching yeast (white labs wlp550). Do I really need to make a starter? If I didn't, would the only problem be a slow starting fermentation? thanks

Thanks folks. I'm patient.

nothing to lose, i bought another carboy for this weekend's brew. Just wondered if two weeks was enough...

fermentation for first 12 days was 64-67. Heat wave for two days brought it to 70. Recipe stated 1.014 FG. A couple more weeks? Was planning on checking gravity for a few days in a row to see if gravity holds, but gravity shouldn't hold if fermentation is still occurring, no?

14 days in primary. Wasn't planning on a secondary fermentation. FG reached on an American Pale Ale (1.014) but I'm still seeing a bubble every 45 seconds or so. Bottle? Give it a few more days?

I like Belgian pale ales; usual suspects, Delerium Tremens, La Chouffe, etc. lately i have been sipping on Ricochet Red at a local brewpub, Buffalo Bill's. Highly recommended if you are in the Bay Area, they sell 64oz bottles for $11, and refill for $7, or you can pony up to the bar and be...

The process of making whiskey is very dangerous; I don't think it has much to do with the govt losing tax money.

I've brewed with Oakland tap water. As you may know, the Bay Area has spectacular tasting water from the Sierras. No problems here.

haha, thanks for reality check Revvy. I'm not that concerned... As with most things, what's happening under the hood is pretty basic and not that easy to mess up. "relax, your having a homebrew!"

I compensated .002 points because of temp, so original reading was 1.030. now I'm concerned, because original recipe calls for O.G. 1.052 :(

currently walking away from the beer to ponder other things. Cheers all!

original gravity reading of wort was 1032 @ 77 degrees f before pitching yeast. Is that pretty far off of where it should have been?

is it screwed?

first time brewer. I'm brewing an american pale ale and I am in the in the primary fermentation in a 6.5 g glass carboy, about 14 hours deep. I realized that I may not have enough water in there. I used 2 2.5 gallon spring water jugs, one for the brewing process and the other for...