Search Results

First, go to your living room. Trust me.... Flip over your easy chair and shake it all around. Trust me... Flip over your couch. Don't eat the crusty old cheetos that fall out. Trust me, I am not …

Despite your instructions moving the beer while it was at 1.020 was probably the problem. The yeast had stalled out for some reason. Perhaps under pitching or non healthy yeast to start with. Or th …

I thought I read on another forum the exact same problem with this product. I think I remember its a finish that is put on the metal during fabrication. I'd call blichmann directly to straighten it o …

The best advice I can give is to still wait it out. 6 days isn't all that long for a brew where you only pitched a Wyeast pack and not a larger starter of yeast. I ferment normally for 14 days. If y …

A number that big strictly sounds like mixing errors to me. Stratification of warm wort and cold top off water happens a lot. You need to shake vigorously anyway to get some aeration into the fermen …

A rich nutty flavor comes from a combination of a little roast/toasted malt and some biscuity strong malty notes. You get roasted/toasted from things like toasted malt, pale chocolate or chocolate ma …

Optimal temperature ranges vary slightly yeast to yeast. So a check with the yeast supplier will help with that data. But for most Ale yeast getting below 60F is probably too low. Maybe you still g …

No need to filter. Just rack carefully from underneath them with the time comes. Many people dry hop with pellets withou bags.

The second round of yeast will just add a yeasty flavor to the beer if it doesn't flocculate out much. But the change in flavor will be negligible. Depending on the temperature you were fermenting a …

Its one of the following: Incomplete fermentation leaving residual sugar in the bottle. Too much priming sugar. Which would also be amplified as a problem if #1 is the case. You inadvertently picke …

I would suspect also that the little bit of fat from the cocoa powder may be coating some of the yeast and making them more bouyant. Also creating aggregates that trap gas like White labs said. Anot …

It depends on how strong the sanitizer was. You diluted it when you added it to the "frothed" airlock. I would have made it up a little stronger than normal maybe 2X stronger. I think though its be …

You may have oxygenated the beer some when you opened it up to fix the seal, then shook the keg. The shaking thoroughly mixed the beer with the O2 you introduced. And the shaking pulled the CO2 out …

Really, fine bubbles is usually what people are after. Are you hoping larger bubbles will cure a different problem like head formation or retention? This type of information might get you an answer …

My anser may be a bit late, but the best way to handle a stuck ferment is to up the temp and rouse the yeast. First step would be to get the fermentor someplace warmer and try and get the beer to 72F …