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I'm very late to this thread/party, but wanted to chime in that s 04 managed to get a barleywine of mine up to 11%. OG 1.098 down to 1.022 in about 3 weeks (only took a final, not sure how long it really took). I pitched onto a big yeast cake from a 1.065ish beer. Now the beer is in bottles...

Thanks for the input, I'll give it a shot. It's about 80 ibu so that should stand up fine against residual sweetness I hope.

Hi erryone -- I just brewed a big wheat/barley wine :cross:, and being ever so clever I pitched it onto a S-04 yeast cake. Then I realized I am not clever and the OG was too high, so S-04 was probably going to call it quits before full attenuation. Also S-04 might leave too much sweetness since...

Sounds like the yeast went dormant. Instead of transferring back to fermenter I'd just pitch some yeast into the keg and let it work in there at room temperature. A starter would probably be overkill. Burp occasionally to get rid of pressure, or attach an airlock. Then you can cold crash again...

Thanks everyone. Sounds like I'm worried about nothing. msa8967 cool to see you're in Iowa. I just recently moved from des Moines back to Utah. Man i miss all the great beer there. I'd punch a hobo for a toppling goliath or a hopburst about now.

I stopped by Big Lots because I heard they have Oxy Free for cheap. They seemed to be out, but I picked up Seventh Generation Natural Oxy Stain Remover on sale for cheap. It appears to have similar ingredients to the other brands, but I wanted to ask if anyone has used this specific brand for...

That's how I've done it. Toast in the oven and then add to secondary for a few days then pull back out. Supposedly the coconut will tend to get gross tasting if left in for too long. The flavor does diminish over time, so it's probably best consumed in the first weeks weeks after "dry...

Sorry for necroposting -- I ran into this exact problem a while back, never did figure out exactly the cause. Presumably a slow-going infection. It happened to two beers that were (obviously) isolated from one another. I dipped a sterilized carafe into each one to grab a hydrometer...

You can drag the grain, hops, yeast, etc. from the left pane over to the recipe area and skip the ingredient selection window altogether, too.

Stone IPA or Stone Ruinatation.

hoarder porch

Thanks! Exactly what I needed to know.

Thanks for the replies guys. I don't fear the foam normally but since I plan to bottle today and drink tomorrow I wasn't sure if this would make my awesome kolsch and ipa taste like moldy shoes.

I'm wondering what you wise forum folks think is the best method of sanitation for bottling some pre-carbonated beer for the upcoming weekend? My options are starsan, iodophor, and a good hot rinse. If we don't drink all the homebrew this weekend (yeah right), then I might have some bottles...

I have had good luck with making jalapeno beers! Both times I used a recipe for a hoppy pale ale with a fruity aroma. Columbus and cascade as an aroma/dry hop seemed to complement the pepperfied beer very well. The first time around I chopped a few jalapenos finely then put them in enough...