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Please include me. Thanks Tag

Thanks for the reply. I guess I should say that the beers I like are beers like Young's Double Chocolate Stout and Brooklyn Brewery's Black Chocolate Stout. I've never tried making such a brew as a stout. As to my last question, what can I expect from the alcohol boost and the yeast...

I'm just a rookie at brewing so I need to ask a question or two. Which of these three kits would be a sweeter brew? http://www.austinhomebrew.com/product_info.php?cPath=178_452_638&products_id=12914 http://www.austinhomebrew.com/product_info.php?cPath=178_452_638&products_id=12915...

After about 3 hours I'm only down to about 78 degrees. Is that too fast? There's a lot of stuff about this they didn't tell me about when I hired on here!!! LOL

Well I have it slowed down. I fashioned an insulated shelter outside where it's cold and it has slowed down but it's still pretty warm in the shelter. The blowoff is still going and I'll keep an eye on it so that it doesn't stop. I figure as long as it keeps chugging away I should be OK. I...

Thanks. I'll come in where its warm then!!! LOL Did I do something wrong that caused this or is this just par for the course sometimes? I think this is probably the "freshest" kit I've used if that means anything.

Have I already messed up this batch? I've only done three other batches so I'm still pretty green at this.

My room temp is only 67. How can I cool it down?

Well, my fermenter is showing 85 degrees right now. should I move it outside where it's about 40 for a few hours to try to slow it down? I pitched at about 80 d. Thanks

Just brewed up an AHS Chocolate Stout kit this morning. After 1 1/2 hours it's coming out the lid!!! Never seen fermentation like this before. Will it settle down quickly or can it go like this for days? I rigged up a blowoff tube but the lid is still bulging!!!

Hey guys, Something I just noticed in my log that I failed to mention was that at bottling time, I added a little less than 1/4 pack of yeast. My last batch didn't carb at all and I was a little paranoid, so maybe I just have quick carbonation like Tommish mentioned. Also, the Munton's made was...

Thanks for the quick replies. Is there anything you can do at this point other than chill and drink quick? Can you put it back in the secondary any way and not get too much air in it? Could you pour into the bucket from as low as you can and the, after a few were poured, pour from under the...

But it's just been one week in the bottles? Shouldn't it take three to get to this point? Or am I reading too much again? :) Besides, I can't drink this much this fast. ( Well, yes I could but then again..... )

Bottled my Nut Brown Ale last Wed after 4 weeks in primary. Recipe was 1 can Munton's Nut Brown Ale mix (3.3 lbs.) 2 lbs. dark DME Muntons yeast OG was 1.047 FG was 1.021 for three testings. 3/4 cup of corn sugar for priming Any ways, after just one week in the bottle, it is...

Bottled the Nut Brown Ale today along with a batch of Honey Wheat Ale. The Nut Brown has a good taste but a little too much malt flavor so the next time I will add some hops to it. The Honey Wheat also tasted pretty good. I added about a1/4 pack of yeast to both because my last batch of...

Thanks for the reply. Yea, I let it ferment since 2/21. I only had a strong fermentation for 4 days and then work got in the way. The part of letting it sit that long that amazes me is that the wife hasn't complained about it sitting in the kitchen!!!! I think I'll go ahead and bottle it...

I mixed up a batch of Munton's Nut Brown Ale (3.3 lb. can of extract) with 2 lbs. of Dark DME and only used 5 gals.of water instead of 6 like the can called for. My OG was 1.047. After 4 weeks, my FG is at a stationary 1.021. Am I ready to bottle or do I need it to drop some more? Thanks

OK. Here it is almost 6 weeks after bottling and my Honey Wheat is still dead flat. I tried putting a little extra prime in a few and it didn't do a thing. I think my yeast may be dead. Now I'm ready to bottle another batch and I'm a little paranoid!! Can I repitch a little yeast at bottling...

Thanks for the replies> How about when you start at a higher temperature then drop down to a much lower temp, is there any affect on flavor?

At what temp does fermentation cease with Ale yeast? I know different strains react differently but what is the rule of thumb. I was going strong at 69-70 degrees but slowed, possibly just due to being finished, when the temp dropped to 67- 68 degree's. It is Munton's Ale Yeast but I plan to try...