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Hey, I've never had a fermentation take so long to start, used Wyeast British Ale Yeast which should ferment between 65 and 70 no problem... er.. I chilled er down and I guess my basement is colder than normal so it dropped to 61... without a heat belt I moved it upstairs to a warmer room but...

Enter me please :mug:

Bobby M., meant to ask you, this rushed brew is Beirmucher Centennial Blonde which I always brew but use US 2 - row and wait my typical 21 days to put the gas on it... so I read somewhere, probably on that thread that the first time you brewed the Centennial Blonde you used Maris cause that's...

Can you give me the gelatin formula? That sounds like a plan...I have an about to be empty keg :-) Won't the transfer under pressure pull the sediment into the fresh keg though? You mean transfer under pressure by pouring out of the tap right, won't that pull the bottom stuff first? Will I...

Tastes ok, a bit bready, I used safeale -05 for this batch and it mostly floccualted... I siphoned between any floaties and the yeast cake so now it is at 45 with the gas on it... I could rack it back out into a fermenter and let it sit another week and then just rush the carbonation... hmmm...

Ok, I needed to brew a beer by Christmas Eve and I brewed a blonde ale that should be drank young and left myself 23 days... so today, after 9 days I racked from fermenter to corny keg and put the gas on. I typically wait 21 days before I open the fermenter and here the S.-05 was not entirely...

I've never met a pH meter that worked under 500 bucks, the hand held ones are just terrible, I get them for free and I use paper instead.

I've never been pregnant but bottling made me crazy... So much so I started to keg and never looked back. If I want to bring beer somewhere I just use the beergun to fill a few 2 liter bottles and I've got a very small % of my sanity back.

Furrey I'm betting you meant 1.01 and not 1.000... also you really don't have to worry about autolysis an such a small time interval. Many of us including myself have primaried for months w/out autolysis... I typically go 3 weeks primary no secondary unless i"m specifically trying to clear...

It's in my 50 degree keezer... I had it at 15psi, I'll bump it up or turn my keezer down 5 degrees... thanks! :mug:

What about a good carb level for club soda? 2.0? 2.5?

Did you really put 3.5# of total honey in there or am I reading this wrong? 1.0000 is not possible unless you have perfect yeast ;p and if you went from 1.074, an SG way higher than the original recipe but considering all that honey understandable, down to 1.0000 or no sugar left in two weeks...

Anyone know the dif. between club soda and seltzer? Is it the carbonation level? Also what is a good level to carb up a corny keg full of water for selter? Thanks!

I think that depends on what is in the Lager... if you have flaked rice recipes call for a protein rest at 122ish so that means it could be a two step temp process... to answer Vlad... My next Q is, being that I really don't like to open a fermenting fermentor does any have experience with...

Ok, I'm trying to make a Brown Lager and I'm using Wyest 2007. Questions: 1. I want to ultimately ferment at 50F but can I pitch at 72F, and wait for activity before I drop it or will I get activity at 50F to start with? 2. Can I still single stage ferment for 21 days and then gas it up...

Awesome, please let us know how it finishes! :mug:

Ok, lemme throw this in ... so Pasteurization is boiling right? So pasteurized honey is already boiled and we have no problem using that in the cooling or cooled wort right? So if we take unpasteurized honey and boil it, aren't we just pasteurizing it and ending up with the same 'type' of...

Converted the White House Honey Porter recipe to All Grain. They called for 10 HBU's of 'bittering hops' I'm going with East Kent Goldings or Fuggles considering they didn't say anything but the type... feel free to play here just remember to 10 HBU's divide 10 by the alpha acid of your hops...

White House Honey Porter American Amber Ale Type: All Grain Date: 9/14/2012 Batch Size (fermenter): 5.50 gal Brewer: Boil Size: 7.26 gal Asst Brewer: Boil Time: 60 min Equipment: Russ's Equipment End of Boil Volume 6.76 gal Brewhouse Efficiency: 72.00 % Final Bottling Volume: 5.00...

Roger that passed pawn ...