Search results

The man is just quoting some people...what's nasty about that?

I don't know man...my lungs are producing CO2 at an alarming rate as well...****, they have been for years. I need to be regulated before I bring this planet to its' knees! :rockin:

#432 When you immediately agree to do whatever SWMBO wants anytime she mentions how much "beer stuff" you have.

Tell me about it. I've been living on the edge, breathing that **** out my whole life...I know it's only a matter of time until it catches up to me.

I used 80L

Relax man. I never doubted what you said. I'm new to brewing, and learn something new with each batch. The recipe I used I found online and just worked it from there. If the recipe is flawed, then I'll take that as a lesson learned. If 1.030 is the best that I'm gonna get, then I'll...

The LHBS uses Muntons. I called to see if they had any complaints about high FG numbers, and they blamed it on me hydrating the yeast. lol She said that the only reports she got from stuck fermentations came from people the hydrated dry yeast. She also suggested that I use 5 feet of 1/4"...

Whoa! I've used the same LME for my last three batches, and have had issues with all three fermenting out. I bet the LHBS bought the cheap ish that contains crap I'm not accounting for. They got those 55 gallon black drums just lined up in there... Man the guys there don't know crap...

I called the LHBS and they denied having any of the recall packets available at the time of my purchase. I hope the yeasties from the pale ale cake can do something to help get that FG down to around the 1.020 range. FYI, that cake only got my pale ale down from 1.051 to 1.020 after 20...

I really need to get into making starters. :D

Currently it's at 1.030, and it's been there for over a month. So if steeping grains don't add fermentables, is it possible that 2# was simply too much? Could that be the cause of this?

I'm experiencing my first seemingly stuck fermentation and I've been trying to figure it out. I tried the just "wait, and give it time" trick...I tried the swirl and raise temp trick...I tried the re-pitch a neutral yeast trick...and just recently I tried the rack on top of a fresh cake...

I pitched US-05 last week at 70F, and slowly let the temp rise up to 74F throughout the weekend. I haven't noticed any airlock activity, which leads me to believe that not much is going on in the bucket. What's next? It's been sitting on this cake for 5 weeks... I went to the local...

What to do with beer that's ready to drink? hmm..... DRINK IT!!

Just took a SG reading...1.030...damn! Looks like I'll be making a trip to the LHBS...

Lmao!!!!!!

Craft beer drinkers tend to like the fact that they drink something good, that only THEY know about. It makes them feel special to introduce someone to the brewery, as opposed to saying "Have you ever heard of Sam Adams?" This feeling of it being "my" brewery gets lost when everyone knows...

Thanks for your help man. Hopefully I won't have to take any action, and can just rack to secondary for further aging... :tank:

I moved it Sunday...so tomorrow should be around 72 hours. If I do need to repitch...what process should I follow? Just rehydrate and pour it in? Will there be enough oxygen in the solution for the yeast to breathe? I've tried to search, but can't seem to find the answers...

I've since moved the primary to another location and have warmed it up to 70F. I'm closing in on 4 weeks in primary and want a plan of attack if this thing still hasn't moved... If I pull a SG of 1.030 ? SG between 1.020-1.030 ? SG less than 1.020...I'll be all smiles!!!