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Everything posted by steveabrous
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I was cleaning out the garage this afternoon and found, actually, 2 glass, capped bottles of all grain hefe that I brewed on fathers day 2016. Bottled about August 2016. One full and the 2/3 full last bottle. i didn't take a gravity reading on it. Is it ok to drink?
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I read somewhere that this could be residual CO2 from fermentation and that you see no bubbles during carbonation. Is this true? I don't remember bubles before after bottling. 1 has quite a few, the rest just a few and 1 seems to have the bbules going away. I just want to make sure its not going to explode. I didn't batch prime it this time as I wasn't sure how much beer I was going ot have so I use 1/2 tsp. per 12 o.z bottle, and a little more then 1/2 tsp. for the 16 oz. bottles. Also I moved all the bottles downstairs last night so I'm thinking the move may have caused some of the bubble as I only saw them in two bottles prior.
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Foam forming in bottles after 2 days
steveabrous replied to steveabrous's topic in Basic Brewing Techniques
O.K. I know I'm bad. But I don't own a hydrometer. I just let everything go 2 weeks and assume ferm. is finished. Here's how it went. I did primary ferm for 2 weeks, added fruit 2nd ferm 2 1/2 weeks, racked to third for 2 1/2 weeks. Thats 5 weeks from 2nd ferm. I did notice only the bottles with bits of raspberries in them (floating at the top) are bubbling. And by bubbling I mean bubbles at the top around the neck. The ones with no bits of Rasp. have no bubbles. -
Hi guys, I just brewed a raspberry ale using real raspberries and notty yeast. I bottled it saturday , I couldn't get out all the chunks of raspberries so some bottles have some bits of raspberries. I noticed in the ones that have the bit floating at the top some bubbles. I used 1/2 tsp. corn sugar per 12o.z. bottle for carbonation so I don't think it's over carbed but? i this normal when using real fruit?
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No airlock activity in second fermentation
steveabrous replied to steveabrous's topic in Advanced Recipes
correct I racked to secondary and added raspberries. And, uhm, no I don't have a hydrometer :sweat: -
No airlock activity in second fermentation
steveabrous replied to steveabrous's topic in Advanced Recipes
they were frozen but real -
No airlock activity in second fermentation
steveabrous replied to steveabrous's topic in Advanced Recipes
I added the raspberries and 2 days latter no airlock activity so are you saying the raspberries don't give much for them to tear into? -
No airlock activity in second fermentation
steveabrous replied to steveabrous's topic in Advanced Recipes
Does that mean there will be no second fermentation, and what does that do for priming? I guess that wouldnt be too bad and the respberries will just be flavoring. -
I found a recipe for a Raspberry ale using malt extract and real raspberries. Per instructions I boiled hops and extract, Primary fermentation went extremely well (too well in fact). Anyway the instructions said after 2 weeks pasturize raspberries and do a 2nd Fermentation for another 2 weeks. I did, cooled the Raspberries down to 80 degrees and syphoned in the beer leaving the trub behind. My question is this: It has been almost 48 hrs and I have had absolutely no airlock activity. I have checked and no air leaks. Is it normal to have no airlock activity in a second fermentation? BTW I used Nottingham yeast
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I found a raspberry ale recipe that called for real fruit. Anyway, I have fermented the beer for 2 weeks, the recipe called for real raspberries pasturized for 15 minutes at 160 degrees. the recipe doesn't say but should I let the raspberry slurry cool before I siphone the beer into the carboy with it?
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Yeast out of control. What do I do
steveabrous replied to steveabrous's topic in New Brewers and FAQs
[attachment]yeast party 001.JPG[/attachment] I solved the problem. My 3/8'' tubing did fit my rubber stopper -
Yeast out of control. What do I do
steveabrous replied to steveabrous's topic in New Brewers and FAQs
How wide is that tubing? -
Yeast out of control. What do I do
steveabrous replied to steveabrous's topic in New Brewers and FAQs
Ok I have tubing but the hole in my rubber stopper is too small to stick my rubbing in and the mouth of the Carboy is too wide any suggestions -
Yeast out of control. What do I do
steveabrous replied to steveabrous's topic in New Brewers and FAQs
How long does the party last? It started spilling over at about 1 -
Yeast out of control. What do I do
steveabrous replied to steveabrous's topic in New Brewers and FAQs
you mean use a wash cloth in sanitizer? right -
Long story short. my yeast is getting over active in my carboy. its been 24 hrs since I pitched with nottingham yeast and I removed the airlock and stopper and covered it with a sanitized plastic container. It is foaming over a little. Should I take a sanitized wash cloth and wipe away the foam, or take a sanitized spoon and dig out some foam, or just pitch the whole thing?
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I used 4 and a half lbs., plus 1 lbs of rice solids. going to add raspberries after primary. I'm sorry I got my terms mixed up I was just rehydrating. It is starting to foam. No off smell. I'm brewing a raspberry ale
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City water. don't know about chrorine but there is a little floride in the water. I usually use dry yeast and pitch it dry. I also always top off with lots of tap water in my wort then pitch dry so I have been pitching in the same water for 2 years.
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Didn't read the instructions on making a yeast starter for nottingham dry yeast. It says to pitch in boiled sterlized water 86-95 degrees. I just put 4 oz of tap water out of the faucet and pitched the yeast. Is it ruined?
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temp has been constant 65 degrees. primary for 6 days, secondary for 3 weeks, 10 days after priming. I know it is still young.
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I have some priming sugar I bought in May of last year. I keep it in a ziplock bag and in a sealed container. The last two batches have had an after taste. I'm wondering if it's the sugar. Since before priming the beer tastes good.
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O.k. I brewed a Kolch three weeks ago this coming Monday. I racked it after 6 days( i know too soon). It kept fermenting. in fact there is a nice yeast cake at the bottom of my Carboy and now the beer is very clear. I don't think I will have time to bottle this weekend so I'm thinking of letting it ride till next weekend. The room temp has consistantly been 60-63 degrees the whole time. Is that too long to wait to bottle, or be on the yeast cake?
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confused! Beer tasted worse a week later
steveabrous replied to steveabrous's topic in Advanced Recipes
O.K. so you know. drank 2 that have been in the fridge from last week. still tasted bad to me. I moved the whole lot downstair to a cool room. Drank one it tasted a lot better. -
confused! Beer tasted worse a week later
steveabrous replied to steveabrous's topic in Advanced Recipes
closet is room temp. they've been there 4 weeks. Honestly I had some other beer the night before and they tested the same. I wonder if I had a taste thing going on -
I brewed a hefe 6 weeks ago used wyeast 3638 hefe yeast. Forgot the irish moss. 1/2 german pils and 1/2 german wheat allgrain biab. Boiled for 70 minutes. It has been siting in my closet since bottling 4 weeks ago. A week ago (at 5 weeks, 3 weeks since bottling) I put some in the fridge and tried them. They were awsome. this weekend (a week later) I put a few more in the fridge and I could barely finish three. It tasted real malty to me. I thought the taste of beer always improves over time and not get worse?