Search results

This is why I'm a novice brewer.. I didn't check gravity before racking to secondary. I'm going to check this evening and then intermittently check following that. BTW, how does adding fruit like this affect FG? If I add heavily concentrated fruit, will it make it a high gravity beer? I was...

Yes, my airlock logic is flawed, because I can't see into the bucket... I ran out of carboys. I'm basing airlock activity only on the fact that usually the huge amount of sugars in the fruit causes massive airlock activity (last time I had a hose/bucket situation). I may have no choice but to...

:(I made a hefeweizen, got great fermentation after only 12 hours. After five days, I racked to secondary. After less than 24 hours in secondary, I added some blueberry extract I made myself. I pasteurized the fruit and cooled it to room temp before adding. I did not take any of the yeast...

I'm bringing up Tom Hargrave / kegkits.com again, because I see Tom is still doing business. I want to address the issue once and for all, and put him out of business, and save others from losing their money. He is a criminal, period. Most importantly, don't listen to him, he's a liar and has...

Good information... thanks for the help. One last question (for this thread), maybe you can help again. I racked my hefeweizen 3 weeks ago, and added 3/4 cup of corn sugar 4 days ago for carbonation. Today, the beer is still near completely flat, and the tank had hardly any pressure. I...

FYI - After arriving home from work yesterday, I checked the carboy and was pleased to see some very active fermentation underway. Judging by the yeast cake that was no present when I left for work, the fermentation began right after I left, putting it right around 48 hours. Thanks all...

I used the WLP802 Czech yeast from WL. I believe the optimum temp for fermentation is 50-55. I was worried going from 70 to 50 would shock the yeast.... however WL states that I should keep the wort at 70 until fermentation begins, so I'm going that route. I'm freakin out because I just...

I should've mentioned the temp, very critical. I have it at room temp, which is 68-70 degrees. I was going to wait until it started, then kick it down to 60 for the duration of the primary. Then rack at 44 degrees for 3-4 weeks. Also, I've never seen so much trub after only a few hours in...

I just did a light pilsner batch, OG was right on target at 1.049. I pitched 48 hours ago, and still no activity. I had a small cake at the top right from the start, and now its gone, and I've seen no swirling activity indicative of fermentation. I pitched with a White Labs actuator, standard...