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Thanks Revvy! Definately happened over night when I was sleeping and there is a nice white band of yeast at the bottom. I went ahead with the brew day and am currently at 1/2 hour left in the boil

In the past I have always skipped using starters with my smack packs but this batch I thought I'd give it a go. I used 1/2 cup of extract in 800ml of water and got an OG of 1.045. 24 hours later, nothing. Reading over numerous instructions on making a starter, I never saw any of them reminding...

I tried yooper's all grain recipe. I only got 56% efficiency so its pretty light. 5.5%ABV. I read about grain crush and I blame my LHBS. I saw that .8mm is a good crush. Thinking back, the mill at my LHBS looked like it was around 2 or 3 mm crush. :(

During my last brew, a small fly maybe a gnat got into my boil. I saw it swirling around but couldnt find it afterwards. It probably boiled for about 30 minutes. Right now, fermentation is starting to slow down and the fly is floating at the top. Is there any chance of infection or did the boil...

haha thanks... I guess doing some research pays off...

any ideas on an amount of nutrients to add? should it all be at once in the beginning or add little bits throughout the fermentation?

why several times?

Tomorrow is my first solo all grain brewday! Also my first time using liquid yeast. Its an english ale smackpack. I think its Wyeast 1028... can I make a starter using honey rather than DME since I dont have any? Or do smackpacks even need starters? my OG is planning on being 1.067. The...

I didnt mash the extract. I added it at the beginning of the boil, waited for the hotbreak and started my timer. As for raising the temp, I did bring it up to 75 for 2 days and still nothing and the washed yeast cake that it was sitting on didnt work either:confused:. I'm going to try...

awesome! would using Nottingham or more windsor yeast work? Its really the only thing available around here... although there are some scottish ale smackpacks too...

soooo does anyone know if using yeast nutrients are a good idea for my problem? and how I would go about using them?

it was the "honest oatmeal stout" 3 lb Light Dry Extract 2.5 lb Pale Malt (6 Row) 1.2 lb Flaked Oats (toasted) 1 lb Roasted Barley 1 lb Caramel/Crystal Malt - 80L 0.5 lb Chocolate Malt 1 oz Sterling leaf [7.00 %] 45 mins 1 oz Goldings leaf [4.10 %] 30 mins mashed at a steady...

So Ive got an oatmeal stout partial mash thats stuck at 1.024 and its supposed to be down to about 1.014. Ive tasted it and Its super tasty, probably my best brew yet and I was thinking about entering it in the local fair homebrew competition but its got a stuck fermentation!. I racked to a...

yep, just sanitize the caps and yer good to go. the plastic ring can stay on the bottle. I think thats just for storebought drinks as a safety measure so you can see it hasn't been opened yet.

I see. Now that you mention it, (as I drink a homebrew) I can taste them tannins in comparison to one that isnt squeezed. No squeezing for Me!

when picking up my last batch of grains for a PM a couple days ago, the clerk and I got into talking about how tiring it is to hold the grain bag and let it all drip out and I told him that squeezing it makes it quicker. He was like "no no never do that!" but he didnt know why. Is it a bad...

maybe did you use bleach to sanitize? Ive heard that gives bubblegum flavors if it isnt rinsed thoroughly.

is there a calculator somebody can hook me up with to calculate how much the OG will drop after a certain amount of top up water is added? I looked around but no luck. I dont know what it would be called.

thats correct

you would want to boil the extract to make a wort before you add it, and you can add boiled and cooled water with sugar in it but using just sugar would make it taste a little less like beer. Although unlike some opinions, I find a balance of corn sugar and malt to boost ABV works with GREAT...