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I'll take a stab at it. Based on what you described, I'd shoot to maximize the malt character, but to get sufficient hop floral / aroma you will want to dry hop. This won't be very bitter, but would be quite aromatic. The special B will give you color and depth. Hope it helps, let me know...

Agreed, Let it go for a day or two, maybe try shaking it or using another shot of oxygen if it doesn't take off in a day or two. If there isn't any activity in three or four days, re-pitch.

If you have an active Krausen, you may be able to just get yeast off the top of the original beer, and transfer it. That yeast is super healthy and very active, so you need less than if you had grown it up from a starter. However, if your other beer isn't finished, you want to leave it as is...

After tasting... this is some form of belgian yeast. Seems similar in esters to an abbey strain. It does floc well and it doesn't throw a lot of powerful esters, very pleasant.

A co-worker has a farm where he grows feed for his cattle and thought it would be neat if I could make a beer using his grains. This took a lot of work, in that I had to malt the 6 row barley and wheat that he provided. It took a little less time than I had originally thought to get the...

They say they actually ferme t this with a lager strain but then refer me t in the bottle with a top fermenting strain. Theoretically that could be swine yeast or a beer yeast... But I couldn't tell what characters it has from the starter

I've grown up the dregs from some Rince Cochon for the first phase of a lambic I'm brewing. Next ill add some brett, oak cubes and sour cherries after primary is done. I'm fermenting at 64 degrees because the website indicates this it's a top fermenting yeast. Does anyone know if this is a...

The white stuff is not yeast, that looks like mold... so I'd say you have an infection especially if its sour... like sucking on a lemon. Replace all the plastic you use to siphon or ferment after the boil, and make sure you use good cleaning (PBW) and then rinse thoroughly, then sanitize (star...

You can malt the corn the same as barley and get some conversion there. You can also do a cereal mash to break the starches down so they can be worked on by the enzymes from the barley. If you're using more than 20% corn in the grainbill, you're going to need to use at least a higher enzyme...

I would use some grated orange peel to make a orange tea out of your priming liquid. So, boil some water (0.5 cup), kill the flame and put some fresh grated orange peel (1.0 oz) in and put a lid on it for five minutes. Then smell and taste the tea. strain out the peel and add to your bottling...

I would suggest you work on the numbers or you won't learn. You can do it with equations, but software is easier if you know your volumes and efficiencies. I get for 5 gallons, at 70% efficiency: OG of 1.043 FG of 1.014 ABV 3.8% IBU 39 If you want higher abv, around 1.055 add 2.5lb of Marris...

I would use WLP500 from White Labs or 1214 Belgian Abby from Wyeast for this. If you're trying to get the character, proper temps will be needed to ensure the character is correct. I would also suggest that if you're making a low gravity beer to put a little wheat in there to accentuate the...

Its an English yeast, so you can use it very successfully in those styles. Additionally, its great in porters, stouts, or browns. I made a bitter with last week and it fermented out great. It finishes very fast, within three days if you keep the temps in the mid 60s - the ester profile is...

Well, the beer turned out great. It tastes very good with a hint of popcorn in the finish. The 2112 didn't flock as well as I'd hoped but it'll clear with time.

If you did not aireate or oxygenate your wort before pitching the yeast it is common for the beer to stall at around 1.018-1.022. Yeast need oxygen in the lag phase to build their sterols (i.e. get ready to grow). So... that could be part of this if you didn't do a sufficient job of shaking the...

It could be the points per pound per gallon you get from the extract. Some extract is "denser" than what is loaded in the programs.

Are you sure you measured the volume correctly? Boil off rates differ and the standard increments on fermenters aren't right. I use a dowel marked at gallons and halfs.

I've thought about this, and it should be simple, just cube and roast sweet potatoes (I think it would be better to remove the skins to avoid tannins?) then add the sweet potatoes to the mash. You could add it to the boil, but then you'll lose a bunch of wort due to sludge. I've been wanting...

There are folks who just use foil over the top of their carboys so that should work with an airlock that doesn't have water in it.

The high gravity stuff can really make the yeast go crazy. You're lucky it didn't cover the ceiling, but it does seem like you had a strong ferment. Guess your starter worked out ok.