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I've had something similar happen with my last Dark Strong Ale. I usually add yeast at bottling on this beer, but last time I didn't... My notes indicate that the beer was in secondary for just over 3 months before bottling. These have been in bottles for over 6 months without any...

Hi SS. I think what's going on here is the yeast cells are being electrostatically attracted to the sides of your fermenter. I have seen this before with a 'less than optimal' fermentation when the yeast lacked nutrients either from underpitching, or pitching lots of unhealthy yeast...

It looks like it's been about a month since you're brew day. Any updates?

So, the short end of a long story is that I dumped it... I let it sit in the carboy for awhile tasting it periodically. After the initial slight drop in terribleness the flavor plateaued at somewhere between an ashtray and burnt cookies... Kissed the sewer. -ZB

looks like dry hops to me.

I believe the key here is to wait until the yeast has had enough time to go through at least one cell division. This will be between 8 to 18 hours depending on yeast vitality, temperature etc. There is little benefit to re-blasting without using pure oxygen as you can't get above the 8 ppm of...

31,067 +3Gal RIS +5Gal Imperial Stout +5Gal American Stout =31,080

27377.5 +1.5 Gallon Belgian Blonde, +2 Gallons Cyser +10 Gallons Belgian Tripel = 27,391 Gallons

Next time when brewing this toss a handful of flour (yup) in the boil kettle. You'll get a nice starch haze that will keep your brew cloudy longer. When the yeast flocs out, it will actually grab some of the hazy proteins and drop them out on the way down as well. This prematurely will clarify...

I would think that incremental adding a smaller portion of the sugars would be beneficial. Here's why: Adding a large amount of sugar at once to a actively fermenting brew will cause a majority of the sugar to drop to the bottom of your fermenter. This dense sugar sludge at the bottom is too...

I did a triple brew a couple weeks ago. 10 gallons of Belgian Dark Strong, 5 gallons of Belgian Dubbel, and 10 gallons of Wit. You guessed it, the BDS and the Dubbel were a parti-guile brew. GillandCo said it right: " I was exhausted and sore the next day..." Was quite fun though. I plan on...

24120.5 + 10.5 gallons of Scottish 75 Shilling. 24131 gallons

Yes, that's what a buddy of mine suggested too. The brew has fermented almost completely now (SG < 1.008). The burnt aroma is almost all gone. Still lingers in the taste. I wonder if dropping to a serving temperature and carbing will further reduce the taste of the burnt wheat. I'll...

So, I brewed a Wit 9 days ago. I used pretty much half pilsner, half unmalted wheat grain bill with a 2% 6-row and 2% acidulated malt in the mix as well. I used the "American Adjunct" Mash regime as described in Radical Brewing that I have used several times with great success with various...

+10 Gallons Belgian Dark Strong Ale +5 Gallons Belgian Double +10 Gallons Belgian Wit 2176 + 25 = 2201

So, this is most likely nucleation due to the hops added. If the hops are moving around do to convection currents of the brew, this could make a prolonged release of CO2. I hadn't thought of this before now, but, the releasing of CO2 due to nucleation could lower the carbonic acid raising...

+10 Hopply Ever After (Rye Double IPA for my sister's wedding) 20206 + 10 = 20216 Gallons

Update:: So, I'm a bit confused now... I carbed the mead in a keg for another 2 months at ~15psi. The mead comes out of the tap _very_ bubbly then proceeds to loose all carbonation in a matter of seconds. After the initial foam dies down, there are no bubbles "nucleating" and falling out of...

smizak, normally, I would totally agree with your response of nucleation as a culprit. However, there are a few things off on this. The time spent in the secondary prior to the apparent "fermentation" was on the order of a few days, not seconds/minutes as you would normally see with a solid...

I have found that bulk aging my high gravity brews tends to have a more mellow and consistent flavor profile than early(er) bottling and conditioning in the bottle. By bulk aging, I mean aging in a single container, either a carboy or keg. This is just what I have experienced. I have done no...