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Hi all, I recently brewed a Patersbier, brewed with HG Trappist style yeast, and upon completion of fermentation it was racked to my carboy - standard practice every time I brew. However, a white 'film' appeared on the top and now it has white bubbles (these have appeared a week-plus after...

I am brewing a high gravity beer OG 1.113 and I believe the fermentation is super stuck. I brewed it about a month ago and the gravity right now is 1.078 (19 plato). After a couple weeks of trying to get it to ferment more (shaking, adding more yeast...it's Wyeast trappist yeast, btw) I aerated...

Hey all, I brewed a Belgian strong ale back in September which has just now been bottled a couple weeks ago. I'm bottle carbing it and my question was about the super awesome foamy head that I"m hoping it develops. Does this just develop with time and conditioning? For example I brewed a...

I've had a Belgian strong ale conditioning since September (just tasted it last week - it's amazinggggggggg). It's a Scaldis Noel clone. I'm ready to bottle it...it's sitting at about 10.5-11% ABV. Shall I pitch a package of yeast into the bottling bucket w/ the sugar so get it to bottle...

I'm brewing a repeat recipe that I love - it's a Sam Smith Oatmeal stout clone. This time around I'm adding vanilla beans and cocoa nibs. This is the first time that I've brewed and added anything to my brew after racking....too scared of contamination I guess! Anyways - I have a 5...

Hi all, I'm brewing a 5 gallon batch of Scaldis Noel and am using wyeast strain 1388. It fermented down to 1.02 in about 2.5 weeks (took some shaking along the way) at room temp (~60 degrees) before racking it to my carboy. The yeast was clearly not floculating well (I have heard that it...

After my beer had been sitting in the keg for a week or so (freshly carbonated) it started getting a slight metallic taste. I can only assume that this is from the keg (First time using this keg). How do you get around this?

So I have an oatmeal stout that I kegged last week. It took forever to carbonate ( I had it at room temp) @ 30 PSI so I found room in my fridge and stuck it in there. After 2 days it was delicious. My question is...It was recommended to me that I carbonate at 30 PSI for 2ish days..ok...but...

Hello all, I read the forum with the charts on how many volumes CO2 per temp per PSI but it's a little over my head. Volumes of CO2 is not really a tangible idea to me unfortunately so I'm not sure where I'm at... I brewed an oatmeal stout which I kegged 2 days ago. I have a 5 gallon batch...

Been fermenting/conditioning since end of February ....bottling day is coming - should I pitch yeast based on this length of time or is priming sugar still a safe bet? On a side note...wtf is this in my secondary???? Looks like little white bacterial colonies on the side of the glass. They also...

7.5lb maris otter 1lb instant oats (day before I baked @ 375 for an hour - nice and toasty) 0.5lb flaked barley 0.5lb chocolate 0.5lb crystal 60L 0.2lb carapils 0.2lb roasted barley 2oz East kent 60 min. single temp infusion @ ~154 S-04 yeast If you'd like more background of the...

Was thinking about doing a milk stout (actually a chocolate milk oatmeal stout), but had a concern - I actually hadn't tasted a milk stout in years before last night when I bought a couple bottles of Southern Tiers 2X Double Milk Stout. There was a sharp bite right at the end that reminded...

Real quick here's my recipe: 3lb pilsen DME 3lb 2-row 60L 2oz chocolate 2oz Crystal 60 1oz black (patent) 0.8oz Target 10% 60 min 2oz East Kent 5% 15 min Wyeast 1098 Mini-mash @ ~154 90 min 1 week in primary 2 weeks in secondary Bottled with 5oz priming sugar (corn; 5 gal...

This is the last time I pitch dry yeast (S-04). I've done this before where I just sprinkle it on top and let it incubate for about 20 minutes, but this time after I checked it it was nowhere to be seen. It had sunk. First thought was that there was no way I was going to get any fermentation -...

Ok, well whoever would like to hear a good "disaster" story for my first AG brew. I take a lot out of it though as I learned a lot...I think... Here was my recipe: 7.5lb maris otter 1lb instant oats (day before I baked @ 375 for an hour - nice and toasty) 0.5lb flaked barley 0.5lb chocolate...