Search results

1016 after 3 weeks for me. 1020 is probably not a terrible fg for this beer. 1024 seems a bit high yet. Check again in 1 week. One of my favs so far and of everyone that's tried it. Plan on 3 weeks in the bottle until it's darn good.

I generally make simple extract kits. I don't use a secondary fetmenter because I don't usually need to dry hop or age extensively. 3 or 4 weeks primary is enough. However, im now making a stout that was 1070 og. It specifically calls for 4 weeks secondary. Is this a reason to actually do...

Lol. A few months back I asked the same question here. I thought my beer was messed up. Smelled like chemicals. Glad to hear lots of people do this.

You certainly didn't make a weak beer. Your final grav may get down below 1.020. You would have a 7 plus ABV. Just rough estimates.

1.072 and 1.030. I use Rooftopbrew website and enter those numbers in their ABV calculator. You probably haven't reached final gravity yet though as its only fermented a week.

Is there a need to sterilize the strawberries first or do u just toss em in there?

Lol. Ur not the first. No point in worrying about it now. Sit back and wait...it may turn out just fine.

I would stop using dish soap to clean ur bottles.

I agree. Timeframes, temperature and sanitation should be your focus. Don't over scrutinize the other things. No, u didn't ruin you beer and quite possibly didn't effect it at all.

As an extract brewer, I dump it all in. I don't use secondary but I primary for 3 or 4 weeks, siphon carefully and bottle. Maybe I've just been lucky but my beers have all been clear. Maybe it's different with all grain?

My dad thinks they spread it on crackers? I now believe he's dead wrong about thr yeast cake but maybe there's some other by-product he's thinking of? Regardless, I've eaten my first and last scoop of yeast cake.

Nope. It was his beer. He tried it too. I made sure he went first. We had a good laugh but it was very bitter to put it lightly.

Tried a finger full of yeast cake today after racking. My dad always claimed it's a delicacy in Europe. They can keep that crap in Europe because it was disgusting. Just an fyi.

Try a more concise question. I was going to try to help but I got lost. I'm not even sure what the question was.

Go ahead and transfer.

Swmbo wouldn't allow my beer equipment anywhere near a nice, carpeted floor.

Picture 1 has more beer in it. Not sure it matters though.

Top of meniscus or base of meniscus, that is the question. I'm sure there is a scientifically correct method. But for now, just read it the same way each time for consistency. To me, it looks like it dropped slightly on the second reading.

It seems that ideal ferment temps for average ale yeasts are lower/mid 60's. All info says to caronate at 70 degrees. I've heard that a warmer than 70 is fine too. I don't know what the upper limit would be, without exploding bottles.

I let mine at room temp for 4 weeks before storing them in my cellar which is 62 or 64 degrees. Carbing will slow under 70 degrees but not stop completely. As for the cold garage, I'm not sure.