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Gintaras I have never been able to detect any off flavor/ill effects from pitching champagne yeast. Near as I can tell its fairly neutral and can handle high alcohol environments, which makes it a good "finisher " Sent from my DROID PRO using Home Brew Talk...please excuse spelling and grammar

Hopsalot, at the LHBS I frequent this is one of the lessons they teach brewers brewers who use adjuncts such as fruits, vegetables, juice and so on. They give great advice, I have lots of faith in them. It would be great to get input from other brewers. Sent from my DROID PRO using Home Brew...

Im pretty sure you have some wild yeast...the white layer on the top is called a pelicle (Pel-is -el) and is exactly what you look for when brewing Lambic beers. I would try it, just to see how it is and then throw out everything it came in contact with! Sent from my DROID PRO using Home Brew...

I think part of the issue may be hydrometers measure sugar in a liquid, but it can't differentiate between fermentable and non fermentable sugars, which would give you a higher final gravity reading. If it would make you feel better (and what I often do for big beers) is to add a package of...

I second binkman. You may want to shake up your fermenter to get the yeast on the bottom back into suspension. A good healthy shaking a few times a day should help you out, in addition to nutrients. In any event, when it kicks back up let it be. If it doesn't And you decide to bottle it...

I have always enjoyed my cherry oatmeal stout. I really dig the deep cherry flavor! If you don't have cherries try adding cherry essence at bottling, or maybe raspberry, black currant or chocolate essence. Your LHBS should have these!

One tried and true strain for dry hopping is Cascade. I like the citrus notes! Chinook is another great aroma hop. It is kind of a waste of a high alpha hop, but OT may be well worth it!

I bet that works really well. What I did was put the gas into the outpost so it bubbles from the bottom up, which is kind of like shaking it. I left the gas on, and let it sit in the lager box for a few days. In the end,we will both have carbonated beer because if you trap gas in a sealed...

Also I would not be concerned with the stuff that settled to the bottom. If I had to guess its probably settled out from the grains and hops...

I would not disturb your fermenter especially after its happily bubbling along. Different yeast strains will behave differently, and factors such as sugar content and temperature will play apart in their behavior also. If you normally have blow off and this time you don't I would attribute that...

It did go into the boil, but I hadn't considered the tannin factor...

Im not all grain or a partial mash brewer. But I do think treating my grains as such is helpful to my brew,so after I soak them I sparge them. While I was brewing an IPA yesterday,I realized I had some left over sparge water as I neared the end of may boil. I used it to replace what I had lost...

Thanks!

I have a question about force carbonating beer. After doing some more reading i found I have more questions. What I've been doing is this: Transferred from secondary into keg I add some c o 2 to displace oxygen, usually about 10 psi. I keep it cool usually in the thirties forties For the...

So I have started kegging and I love it so much!! I have some questions about force carbonation. I have read other posts and am still confused. My process: I rack from secondary into my keg. I put 10 psi to displace o2. When its cold (in the 30s) I put another 15 psi in,and move the keg to the...

The Three Needs is also worth a shout out. They are creative! Also, not too far away the Three Penny Tap Room in our states capital is very much worth the drive. I think its a half hour to fourty five minutes. On the way, stop at The Alchemist (open after 4) in Waterbury. They have an award...

Well, I wasn't sure which grain bill to apply so my logic went something like this: Use pale extract to allow more roasty flavors of grain to come out. Instead of chocolate, I think I used dehusk carafa (a smoother version of chocolate), some 6 row for the enzymes, some wheat, some roasted...

So,Im pretty sure its stuck! I used the new Wyeast W. Yorkshire, and foolishly didn't check the temperature range (70-74). I can't keep my house at this temp on a consistent basis. I noticed it was very sluggish and gave it a few more days before I took a reading. My OG was 1062 (at 60 f). My...

Also for vanilla, I have 2 beans split up sitting in vodka. I plan on adding the homemade extract at bottling. The only issue with this is, you have no real way pf knowing the potency of your solution(that is to say, if you added too much or too little vanilla to you vodka) until its time to...

Yes... that sounds sort of like what I did. I put 2 vanilla beans (split open) into the mash, left them in for the boil and just transferred them to the fermenter, along with the half pound of awesome cacao powder.Some small oversights: 1. You cannot strain wort that has cacao in it (I abandon...