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My uncle stoped brewing after pulling a long worm out of a batch of applejack; so it could ba possible..

Thanks man. I did use the HBT search function and looked through five pages on the inter-web before posting though. All I could find were Hennipins!

Does anyone know of an extract Ommegang abbey clone recipe?

I imagine a blow off hose would have helped. Are some types of beer more prone to violent fermentation?

I made a Chimay clone last night and was concerned that the yeast would have a hard time in its high gravity (1.95) climate. Well, its safe to say the yeast has taken hold, as within a day the airlock has shot off and the ale pales lid has half-way come off, due to violent krausen. I made a...

I used 1\2 of an ale cake to ferment this beer. Sorry but I don't remember more than that is was a California ale yeast. I wouldn't think the yeast would respond to racking sugar, as its already pretty sweet. To taste at least. FG has not changed in 4-5 days.

I made a scotch ale a few weeks ago and would like to bottle it. I'm guessing it doesn't need any priming sugar because of the large amount of unfermented sugars present. I was told I need to pitch a different strain of yeast to finish up the fermentation. grain\extract scotch ale started on...

The OG was 1.070 (I added some grain to the recipe), and temp has been between 68-72. Active fermentation within 10hrs. Looks like its secondary time.

I have a Wit that's been in the primary for two weeks now, and I was hoping to bottle it soon. I went to get a SG today and found this beer still had a few inches of krausen. I shouldn't even consider getting a SG until the krausen has died down, right? Doesn't its presence indicate active...

SG was 1.10, so its the biggest thing I have brewed. I sort of followed a mostly grain recipe substituting extract due to size limitations. the original called for aging at 35 degrees for 3 1\2 months, so I figured I would give it a try. I racked a pale ale I had using half of that cake for the...

I made a scotch ale the other day and I was wondering about aging it. I plan to rack it to a glass carboy and let it sit in a basement fridge, air locked for 3-4 months. I know I will have to re-pitch yeast to prime once its done, but are there any other considerations I should be aware of? Thanks

Hey gang, new to the form. I am looking to brew a scotch ale, and I found a recipe that calls for Wyeast 1728 Scot ale yeast. The recipe states: primary, 5 days 62-70. f secondary 12 days 62. f tertiary 40 days 34.f What I do have to offer is a range of 65-70.f. Can I get away with this...

I imagined transferring all that crud into the primary would effect flavor. I know that could be a good thing as well..

Hey guys, new to the form. I have a few batches of partial mashes under my belt now. I had a difficult time straining wort into my primary fermenter the other day. I don't know if it was because my grain bag was compromised, or if it was the large amount of hop pellets I used, but I used two...