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I made a starter from a couple different beers that were bottle conditioned (a couple of my own and a couple Paulaner Hefe's) and while the starter seemed to grow, the fermentation looked odd. A big krausen never rose and it looks like this. Opinions? Comments? Suggestions?

How does one go about measuring the amount and effect a dry hop has on the brew? I've read that it adds no bittering, only aroma... and that can translate to sweetness. Is that correct? And how can I measure it the way I would, say, IBU's..?

Tripel Karmeliet at Minneapolis/St.Paul airport... had to buy and drink the whole 750ml. Good thing my gate is close by :)

Anyone had this recently?... just had some and it's pretty darn good...

Stayed at 1.016 for over a week... I am plenty happy with that. So bottling night, dissolved 12 grams of powdered caffeine and 5 ounces of sugar in 1 cup of water and 1 TBSP vanilla extract. Forty-eight 12oz beers with 250mg of caffeine per bottle. It's spicy dangery goodness! :) For the...

Just about two weeks and the gravity is around 1.016... I'd be fairly happy with that, but I don't want to explode bottles. Is that low enough, or should I wait?

I had a pack of Munton's dry yeast, so I sprinkled that on it. We'll see what that does.

Crap. Got back from break... it's been a week, and no real movement in that time. At about 1.025 which is what it was last Wednesday. Should I add some dry yeast to it, or bottle it up?! Taste is good. It's rich, which is what I was going for. But I am afraid of blowing up bottles :(...

Haven't made a cider yet, but want to in the fall. Can I use pasteurized cider from a local apple orchard as long as it doesn't have preservatives in it? Or do I need unpasteurized juice? And what do preservatives in the juice do to the process anyway?! Thanks in advance for the reply

Original gravity was 1.052... I moved her upstairs. Temperature after less than 24 hours is back up to 68F. I swirled her a bit too. I'll check gravity again before I leave for a long Easter break. I won't plan on bottling until afterwards. I'd be fine if it was around 1.020.... but 1.028...

Damn. Took a hydrometer reading last night and it's around 1.028. I think it may have stalled with the cold crash... my basement is around 60 degrees. Is this low enough to bottle?!? Do I pitch more yeast, maybe?! Do I let it sit for a few more weeks?... raise the temp, maybe?... Looking...

HessenHelles, you were drinking that 30 minutes ago! Hurry up son!!

Still in the fermenter... the aroma I'm picking up is sweet and faintly spicy, backed by a strong base of apple! Was not expecting that - might be from the Irish ale yeast?!? Smells great, regardless. I should bottle sometime this coming week.

Brau Brothers Pilz Lager... Very malty, sweet and spicy... still refreshing. Surprisingly good beer for lunch.

Chatoe Rogue First Growth OREgasmic Ale

Ghost River Golden... local Memphis brew as I attempt to eat a 7.5 lbs burger and get my picture on the wall. :cheers:

I was enticed by the Ecuadorian cacao nibs at the brew store... so I added 4oz of those and1oz of Hershey's cocoa powder. After two days, I put in 1 tablespoon of cinnamon. Off to Memphis for 4 days and when I'm back I'll add the cayenne. Broke my hydrometer, so wasn't able to take a gravity...

Nah... just regular ol' Hershey's :D And I'm taking Brewing_Master's advice on the late addition of the cocoa and spices. This sucker is bubbling away!! But your comment about "Mexican Chocolate" reminds me of a cooking demo I worked where a woman was making traditional Brazilian desserts...

Are you asking about the chocolate malt, or the cocoa powder? Cocoa powder was going to just be Hershey's... the malt was Briess. Briess chocolate malt Briess Blackprinz malt Castle de-bittered black Simpson's coffee malt added 4oz of table sugar too, at the end of the boil as my gravity was...

I'm still new, but I would say it depends on how it's fermenting. If you're at your target gravity at 16 days transfer to the secondary and dry hop. Or!... just throw the hops in the primary ;)