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I made a triple and a saison at the same time then went on a trip after aging in the secondary for a few weeks. Well when I went to bottle I grabbed the triple instead of what I thought was the saison. I let it bottle condition for a month and cracked one to realize it was a uncarbonated triple...

Thanks for the info. I swirled it this morning pretty good. Just got home from work to see about an inch krausen with it steadily bubbling through the airlock. Should I pitch more yeast now that it's going? I'm thinking no but let me know Should I swirl the carboy some more even though...

Thanks for the insight I haven't made a yeast starter before nor have the equipment to do so. It sounds like I should be good if I get another wyeast smack pack and pitch again that should resolve my issue.

Hi all I brewed 2 batches on Monday. An ale and a lager. I had smack packs that I smacked and left in the same area in my kitchen, which was very hot that I didn't realize. The smack pack didn't swell that much compared go the 3787 I was using for an ale. It has been 36 hours after I...

Hey all, I am on my second extract brew and had a question about aging/clarifying the beer in the secondary. Should I keep it at the same temp as I did the primary or keep it cooler so the yeast drops out? Thanks for the help and Cheers :mug:

I am racking my bavarian hefe tonight into 22 oz bottles. This is my first brew and don't want it to be flat as well as don't want any bottle bombs. It is 4 gallons. According to the calculator it looks like right around 5 is what is recommended. Sorry to jump in on your thread yet with It...

The krausen is still large but it wasn't still overflowing when I put the airlock back on. Immediately after putting air lock on there were air bubbles flowing through it so there is still quite the active fermentation. Still good or trash?

I just had the same thing with my hefe. Is it still good after putting another bung and airlock on or is the batch trash?