Search results

I gave it another week and a half and still no carbonization. I am going to try adding yeast according to your instructions tonight. My only concern stems from my thoughts about the fermentation stage. Since things seemed unusual during fermentation, and a bit weak in my limited experience, is...

Thank you!

A very practical approach; I appreciate it! I don't think capping is a problem. From what everyone has said, it sounds to me like a yeast issue. I'll admit, adding yeast to each bottle sounds treacherous—between letting air in, and possible bottle bombs. However, I don't know that I have many...

One thing I hadn't mentioned is that I used 1/2 tablet of Whirlfloc at 5 min. before flameout, than added Clariferm prior to adding yeast. Every beer I have brewed up to this point has used Clariferm successfully, but I have never added the Whirlfloc before. Oddly enough, the beer is pretty...

The beer has been in a dark pantry between 72-74f for the entire 3 weeks. I bottle using a bottling wand, so the airspace is very consistent, at about an inch.

I had written a previous thread about the fermentation of this batch. If helpful , it is here: https://www.homebrewtalk.com/threads/filtering-hops-during-transfer-from-fermenter-to-bottling-bucket.727007/

Or did it have a nice vigorous initial fermentation, then followed by 4 weeks of continuing to bubble lightly? This ^^

My poor memory - it is a kit by Brewers Best. I do not have the OG/FG measurements handy, but the ABV was about 5.2%. The target for the kit was a bit higher. I am using crown caps on 12 oz. bottles. About once a batch I will have an uncarbonated bottle due to a failure to seal, but I really...

Thanks, VikeMan, for responding. This was a 5 gal. batch. The dry yeast in the recipe kit was labeled San Diego from Apex Cultures. Since it was a kit, I have no idea how fresh it might have been. I used the one packet provided. I have no way of knowing which bottles came from which end of the...

This is my 5th batch. It is an extract recipe kit from More Beer (grapefruit IPA). Fermentation was weird. It bubbled lightly for four weeks, well past the time the recipe called for, and not like previous beers I have done. I added the prescribed corn sugar prior to bottling. It is now 3 weeks...

This is a grapefruit IPA recipe kit from Brewers Best. The yeast was named San Diego, from Apex Cultures. The dry hop addition was two ounces of Chinook.

I dry hopped once before, but it fell nicely and didn't get in the way.

I am only on my 5th batch of beer, strictly extract pre-made kits so far. My latest batch is nearing the end of its fermentation (2 weeks on Sunday). I have two questions. 1. I saw fermentation bubbles within a few hours. With my previous batches, this activity goes for 3-4 days, then quits...

InkBird is killing it! I have at least half a dozen ways I would use this...

Does anyone want to try to describe the taste of a saison “funk” for me?

Thanks for the responses. My description of spoiled cabbage is probably not accurate. When I tasted it, I wasn’t thinking of how to describe it, I was just trying to get it out of my mouth. I know there was a metallic taste. I am trying to learn how to determine when things go wrong and what the...

The kit was from Northern Brewer. The yeast was Fermentis Safale BE-134 (dry). They gave a fermentation temp range of 64-82. Fermentation was 3 weeks, as specified in the instructions. ABV calculates to 7.33, apparent attenuation is 91%.

It was an extract kit with steeping grains. I used bottled, filtered “spring water” bought at the grocery store. Fermentation was three weeks at a constant 76 degrees. The flavor is really hard to describe. There was a metallic sharpness to it, a little bit of a spoiled cabbage taste… not like...

My second brew ever was a recipe kit for gingersnap saison. Today was bottling day. I tasted the beer from my hydrometer and it was pretty nasty. I have been very diligent about cleaning and sterilizing and following directions. There isn’t anything to do now except wait and see, but I was...

I just found my original instructions and I was wrong—they did give a temp range of 64-82. So, I guess it should be fine. The yeast was Fermentis Safale BE-134 (dry).