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I bottled 4.5 gallons of a honey wheat using enough priming sugar for a 5 gallon batch on 11/11/11. I opened one up on the 21 and it is very foamy but there is definitely CO2 in the beer because it was bubbling from everywhere in the glass below the big white head. I'm learning on here that...

That's pretty cool but if I use a spigot to transfer wort from kettle to carboy, will it loose aeration?

This might be a dumb question but you put that in a drill, correct?

I just finished building one! It's silently stirring nearly a half-gallon of water in a clear growler right next to me now. It's awesome. I'm not the greatest DIY'er but had little trouble with the instructions; just be sure to read them all the way through after you acquire all your parts...

I've heard of that strategy before; once I get a little aquarium pump, I'll begin to do this at least with my higher gravity beers. How do you add more oxygen?

I only shook it a couple times yesterday and now I've got fermentation. It's in a bucket so I can't see how tall the krautsen is and it's only a 3.5 gallon batch so there's a lot of headspace in there so the airlock bubbles erratically. But it is bubbling, quite a bit at times. It will be left...

I can't say that I wasn't a tad offended; but it was very funny. Nice work AnOldUR :) I shook it up when I woke up this morning (cooked last night), I'll shake it some more and let you know how it goes. Watch out for those senior moments...

Zing is right. I feel so "junior"...

Under what conditions can fermentation take 24 to 72 hours to show visible signs? I made a 3 gallon batch of some brown ale (Palmer's grain bill) last night in my new 10-gallon cooler system. I directly pitched 1 cup of 4th generation 1084 sludge that I had been harvesting from, well, 3...

Under what conditions can fermentation take 24 to 72 hours to show visible signs? I made a 3 gallon batch of some brown ale (Palmer's grain bill) last night in my new 10-gallon cooler system. I directly pitched 1 cup of 4th generation 1084 sludge that I had been harvesting from, well, 3...

I would be very happy to win. Thank you!

I have an airlock on it. And the Apt 12 is, I guess, essentially a quad. Belgian Strong Ale; whatever you wanna call it... It is getting kind of cloudy, and a deeper reddish hue, compared to the remaining wort I have leftover.

If there are any viable yeast, how long will it take before they start starting? That is, until it will be obvious that they're alive and reproducing and forming some krautzen?

I did not check the yeasts' viability. How does one do so? I drank the beer from two of the bottles and poured out the sediment layer into a small cup, covered it with plastic, and left that in the fridge for about 3 weeks, without adding started wort to it. I made starter wort thursday; then...

Hey, I attempted to harvest yeast from 3 bottles of St. Bernardous Apt 12. I had the sediment layer from 2 bottles in the back of the fridge for about 3 weeks, and the sediment layer from the 3rd was obtained on "pitching" day (1/7/11). The night before, 1/6/11, I made 4 liters of 1.030...

I'm doing an Irish red ale and on transfer day (from primary bucket fermenter to secondary carboy), when we pulled the airlock out and smelled in the hole, our nostril hairs were burned a bit; it had a strong ammonia or vinegar smell to it. I'm pretty sure it still has quite a bit of active...

I really appreciate all the replies! I pitched one smack pack, 100 billion ...

Hey y'all, Another one for ya: What's a "standard" lag time for a lager yeast? Specifically Wyeast 2001, Urquell Lager. It's been 24 hours at 56 degrees with no bubbling yet. The smack pack didn't fully expand over the course of about 4 hours, could this have something to do with it...

Thanks for the replies, guys. Yes, I did mean 6 grams of dry yeast. I used a pound (16 oz.) of orange blossom honey in the boil for 60 minutes and a half pound of steeped CaraPils Malt; other than that, just my hops. It hasn't done anything overnight, like PorterIDontKnowHer says would...

Thanks for your reply pkleer. I've decided to add another 6 oz. package of dry yeast to try and bring the gravity and the sweetness down to where I wanted it in the first place: a very dry, hoppy IPA. Based on your response and my research, I've determined that the yeast is in fact done...