1
vote
1answer
128 views

When brewing water Kefir my wire bail stopper blew off

I am trying to salvage my one fermenting bottle and wondered if anyone knows how to get the dern top/bail stopper back on the bottle. When I went to open my water kefir it shot liquid everywhere and ...
0
votes
2answers
130 views

Safe to bottle IPA with higher FG than expected?

The expected FG from my receipt was supposed to be 1014, but it has been stable at 1020 for about 3 weeks now. The wort has been on the fermentation tank for about 4 weeks, it reached 1020 after 1 ...
1
vote
1answer
87 views

Federweisser bottling

Can you bottle Federweisser at the point where you want to drink it and have it not keep fermenting? I have heard that the bottles may explode if you just bottle it normally.
6
votes
1answer
319 views

Is this a bottle bomb waiting to happen?

Planning a strong & sweet Belgian style ale, I expected OG to be as high as 1.096. Because of my extremely amateur setup, I used two pots instead of one big one for the boil (between them both I ...
1
vote
3answers
949 views

Stopping fermentation and then bottling

I've tried making a few beers that I think have TOO much alcohol. I'd like to stop the fermentation before all of the sugars have fermented, and I'm wondering what the best way is to do that. I've ...
1
vote
2answers
467 views

Am I bottling too quick?

Leaving aside the risk the fermentation is not completed and possible bottle bombing. I have made some amber or brown ales, about 1.040 1.050 OG. After a week I bottle it and start drinking after ...
1
vote
2answers
815 views

Secondary Fermentation, Yeast still active?

A little background on the brew: For my latest batch, I followed this recipe from hopville. I made a few alterations: I used a different strain of wyeast (London Ale III), I also used oak chips ...
4
votes
3answers
204 views

Referment after Adding Priming Sugar

So I accidentally grabbed the wrong fermenting carboy today, this one started fermenting 3 days ago, but already has a gravity of 1.010 (it got a little warm up to 78F). Before we noticed it was the ...
3
votes
1answer
746 views

Is my lager done fermenting? More yeast?

I put my lager in the primary fermenter roughly 30 days ago. The original gravity was around 1.060 and 5 days ago when I took a reading it was at about 1.013. Today it's at 1.012 - so it doesn't ...
4
votes
1answer
1k views

What “problems” can I have if I bottle just one week fermented beer?

last Saturday (11/09/2010) I brewed a Blonde Ale and pitched US-05 yeast. Today there are only few bubles in airlock, so I think since Blonde Ale is a simple style I could bottle in next Sunday ...
7
votes
2answers
1k views

Dry hopping without secondary fermentation

I have so far only done bottom-fermented beers without transferring into a second vessel for secondary fermentation. If I wanted to do some dry hopping with this technique, when is the best time to ...
3
votes
5answers
2k views

Using champagne yeast

I would like to make an IPA that is very bubbly and dry like a champagne. I'm assuming to get it really bubbly I would just bottle with champagne yeast, but to achieve the dryness would I also ferment ...
6
votes
2answers
406 views

Is my yeast dead?

I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...