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  1. Aidkb97


    Hi I’m doing my first homebrew and I’m on day 3 of fermentation, just wondered if some more experienced homebrewers could take a look at the images and help me confirm no bacteria’s gotten into it. Also my current temperatures at about 17.6c and is this a bit too warm for fermentation and will...
  2. C

    Krausen at top of carboy

    Hello, this is my first time at home brewing and after about day 6 I noticed that (I think) that there is krausen at the top of my carboy and it looks like it’s blocking the mouth of it. I’ve seen that you don’t want this to drop into the beer when racking so I was wondering if I should do...
  3. Sassqash

    Brew belt

    I just returned from Europe and have 3 brew belts, can I simply change the plug to use it in 110v
  4. L

    Attenuation Clarification

    Hello all!, Can someone clarify to me Attenuation yeast count and FG. I just did a Saison with 1.046 OG. I pitched a pack of Wyeast 3726 and one pack of 3724. Wyeast says they will do 80% attenuation. My FG was 1.002, which comes in at 98% apparent attenuation. Is this due to the cell count...
  5. R

    Secondary w/ Bugs & Fruit - Sour Help

    Hey guys & gals, I've got a Belgian Dark Strong ripping away in primary right now that I have intentions on souring using WLP655 and over 5lbs of blueberries & 3.5 lbs of raspberries. My first sour attempt and I don't want to ef this up. My thought was to sanitize an ale pail, mash my fruits...
  6. V

    4 day lag, repitch or keep going?

    I am not new to lagers ;) I usually get active fermentation in my 6.5 gal lager batches within 24 hours of pitching yeast (starter or harvested) at most. This time the lag was 4 days! Fast Ferment Test had similar 48 hours lag at room temp! So I bought fresh yeast (same as original, WLP 830)...