Search results

Centennial blond that has been fermenting for 1 week, glass carboy, used starsan on everything religiously . US-05 yeast . Noticed a few white spots, is this an infection or yeast rafts?

Thanks for the assistance everyone ! Took a bottle out and chilled it and popped er open. The results : a totally mediocre beer. But really I look at this like a success - did I miss my final gravity and basically brew a 2.5 % session beer ? Yes yes I did . Can I taste the galaxy dry hops ? No...

I hear ya regarding sanitation, we have been very careful - used star San at every step

Okay update : day 26 have checked on the beer and dry hopped with a 1oz galaxy hops . Gravity seems to have possibly come down one point in the last couple weeks . Will bottle in 3 days and then condition for 2 weeks . Tastes a bit tart, a bit apple-y but not horrendous — I’m hoping time...

It’s possible for sure , given the gravity change I figure i should give it time anyways .. I hope the flavour settles

Checked the gravity, seems to be 1.018 now, no it still tastes like green apples. Have adjusted the temperature up a bit now to 71 degrees as the heater seems to be moving things along. The Nottingham is apparently good to 72 so I'm going to hold it here and hope to god this acetaldehyde flavour...

Beer has been now up to 70 degrees since Saturday , the airlock is still bubbling — every 2-3 minutes , it’s been over 2 weeks !

Update now 2 weeks in , SG remains at 1020. The fermentrap heater and temperature controller arrived and are currently bringing the beer up to 70F . Will let it do its things for a week . Also the green apple taste is potent so the beer is full of acetaldehyde, hopefully the warmer temps get...

Thanks ! He’s a duck toller - I have ordered a fermenter wrap heater and an inkbird temperature controller. Working on acquiring a beer fridge I can keep fermentations in and control the temp. Will bring this current beer up to 18 Celsius for a few days and hopefully finish the fermentation off...

Thanks for the advice -- so hard to not be inpatient ! Will keep you updated

So I transferred from the primary into the secondary carboy at the end of week one, hoping to improve the final clarity of the beer. I realize this step is probably not useful and potentially harmful, but we did it. As this is my second ever brew I realized I forgot to check the original...

Anyone have any experience with galaxy hops? they seem more fruity and less piney--will likely dry hope with these or possibly cascade or citra

Hmmmm so today would be around day 4 if i was to transfer it. Can it be dry hopped in the carboy? What does that process look like? By 25-50 g of pellets and put them in a stocking? Or is it done a few days before bottling?

Here's the amber on day 4 , less foam, assume the vigorous fermentation is slowing down. Anything I should be on the lookout for? Is the temp too low ? Should I move them somewhere warmer. Or just chill and be happy

Here is what the Amber looked like after 24 hours. Haven't opened the fermenter storing the IPA to take a look

Have gone with Nottingham, have 5 gallon Australian IPA going (Coopers kit +1.3 kg of liquid malt extract) and a 2 gallon Amber Ale (Coopers kit plus 500g of dry malt extract). Both pitched with Nottingham that was rehydrated first. They're in my basement, which is generally fairly cool 14-17...

Brilliant , just get different yeast haha that seems like such a great and cheap idea . Will grab some Nottingham , you guys are legends. Will save the coopers yeast for the summer

Hey guys thanks for the input -The yeast packet just says "brewing yeast" 7g. The best information on the yeast I can find online that it's best 68 f-75 farenheit (or around 18-22) https://www.homebrewing.org/Coopers-15-gram-Yeast_p_5247.html I will look into the firmwrap and the ITC

Hey it’s the yeast that comes with the Coopers IPA can

Hey Folks , Giving my home brew a second chance- My first coopers kit I tried and the beer tasted like green apples ( this may be acetaldehyde? ). Despite the the hydrometer reading consistently for 2 days and letting the beer ferment for 14 days at around 18 degrees celcius. Anyways, I...