Recent content by clementverdier

Thanks a lot everybody for your help! I greatly appreciate it, and I learned quite a lot of things (first of which, my recipe was not optimal from the beginning). I'll try another type of beer for my next batch, to see how this one turns out in the end, and if it's really good, and worth buying...

I didn't take a FG reading on my first batch as I didn't have my refractometer then :/ but the bubbler had stopped bubbling for 1.5 weeks, so I assumed it was ok. I didn't use any fining, as I thought it was mostly yeast in the trub. But that's something I'll keep in mind for next time!

Yeah, i guess it's not a single cause messing with me :'( How long would you leave it in the fermenter? And should I still put it in the fridge?

Oh, and as I assume there will not be a better solution than yours (appart from a magic fairy that can change the laws of brewing =D), I'll just change my recipe, because if I understand you right, changing the fermenter won't change the amount of sediment, it will just make it easier to get rid...

Thanks a lot for these info! I do believe you, that cinnamon will, at least partly dissolve in water, that's where the taste comes from =D If it was trub, wouldn't it sediment faster? It took 4 days (during which the bubbler was bubbling) for the sediment layer to appear. Or are the yeasts just...

Nope, i didn't filter it, as I assumed the only thing left was hop, coffee and wort. I used the BIAB bag for the malt, emptied it and cleaned it after the mash step, and put cinnamon in it for the boiling part

Sorry I appeared rude :/ It wasn't my intention :/ I was just converting the metrics too imperial, since it appears that most people here use imperial ^^' I thought you said that I had equal amounts of [malt] and [cinnamon + coffee], but now I get it. I do haveroughly the same amount f base malt...

It's only 5g of ground coffee, the cinnamon was removed prior to fermentation (it was in my BIAB bag) And I have ~1lb of crystal, which is nowhere near my 0.8 oz of coffee + 06 oz of cinnamon (which was removed) Also, I've now converted my recipe to imperial units =D

I can only speak for the first batch, as the second one is still fermenting (but it seems to be taking the same path). Fermentation lasted 5 days (no bubbling in the bubbler) but I left it for 2 full weeks in total at ~17-22°C. Then 2 days in a fridge a 4°C before putting in a bottle Yeah, it...

I mean the thick layer of yeast at the bottom. Yep, I tried to put it in a fridge for 2 days for the first batch, as I knew it would help, but it only lowered the layer by 2 cm... (still better than without the fridge tho)

HAHA yeah I know ^^' Soooo, in theory, the calculated OG (from the recipe alone) should be 1.141, but I got to 1.111 (81%, which seems fair). However, I don't have a hydrometer, but a refractometer (less fragile and less destructive I think) and the brix reading was 27.2° (which I converted...

Yep, that was a 11.5g pack. I thought about this, but I also read everywhere that over-pitching yeast was almost impossible... Next time I brew, I'll try with 4 times less yeast then :/

That's for sure! However, I don't need consistency, as long as it has alcohol and it tastes good, i'm in !

Hi all! I'm a French guy, studying biology in Scotland right now, and that might move around the world to find a Ph.D. at some point ^^ I love drinking beer, and a couple years ago, my father gave me a brewing kit as a gift, and he really enjoyed it (Yes, he). He's now brewing 35L batches on a...

[EDIT] I assume this is the wrong topic? Should I post it in fermentation and yeast instead? Hi guys! I'm having quite a hard time figuring out what's wrong with my beer... I'm making a cinnamon imperial stout (technical info at the end of post). I've tried it twice, and both times, my...