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That's a good thought. If I worked out the volumes right, I could use some light DME and make the "malt/hop tea" the primer for bottling. Dual purpose. Daenja: I read the first few posts... seems interesting, and a good idea for replacing lost volume on the boil. I'm not sure how you'd ever...

Thanks! Part of what I love about brewing is the experimentation (read:crapshoot) hand in hand with attempts at predictability. French press.... sounds interesting. I should like to hear more.

OK, so I did a quick search and didn't come up with anything, but maybe I'm not asking the right questions. So I did an IPA that turned out fantastic, but when bottling, I drew off a couple of bombers separate from the rest of the batch and did a little experiment... I took an ounce of...

Did you ever find a stopper to fit? If so, what size? This is an old thread, so how did the brew end up working out anyway? Did it taste like onions? or basement mold? or Sasquatch?

Sweet. Thanks all!

Yeah, I was thinking it was probably yeast. It's my third batch...I just have never seen it before. What makes you say "it looks done?" The OG was 1.75 and it's only been 1 week in the primary and 1 in the secondary. It certainly TASTED done'ish... but could use a little more body. Besides...

So I'm in week 1 in the secondary after only a week in the primary and I've got some stuff floating. (the clumpy stuff next to the dry-hop muslin) It SEEMS like it could be yeast, but I'm not sure if yeast sediment floats ever ( You know, since it's sediment ) I'm thinking I may have moved to...

thanks nanofreak. yeah ajf, somehow I missed those instructions on the package. I figured more sugar, more food for the yeast! Not so it seems. Live and learn! Does anyone know biologically why yest work that way? BTW Update: We're about 24 hours from pitch time and I've got a steady stream...

Thanks for the tips. nanofreak, are you saying that the airlock should not be my indicator that fermentation is taking place?

So this is only my third batch, and the first two I used standard muntons gold dry yeast. One on an IPA and one on a stout and both kicked it in the a$$ quickly on the ferm. I had machine gun action out the airlock in 5 hours. I brewed a batch last night of Imperial IPA... OG 1.075 and...

was researching molasses additions to stout and came across this. how did it turn out? Any changes you'd recommend? Thanks. -C

Thanks for all the help gang. It's a good thing I kept reading... I was already firing up the mini-fuge and busting out the rock salt after the first few posts. I'm just glad no one recommended the homeopathic method of DME removal and tell me add pure lead. ...I highly doubt that would...

ok, So this is my second brew. First one turned out great, no problem. This time, I'm doing a stout. Extract recipe from Midwest Supplies. Along with the kit, I'd ordered some other odds and ends for my NEXT brew.. that included a package of light DME. So in my haste to brew the stout...