Recent content by bsm4u

Sorry for the typo, suggested fermentation temp is 64-70* F.

Green and yellow package is probably Muntons Dry. Suggested fermentation temp is between 74-70* F.

Beer has been in bottles for almost two weeks now. Could not help myself, when home for lunch today I stuck one in the fridge so I could sample and check progress. Had nice hiss when popped cap and good two to three inches of thick head from pour. Aroma and flavor both seem a bit weaker than I...

fub, Thanks for sharing your progress its been fun to hear about another version going on at the same time. It is interesting that we are pretty much at the same point but its looked completely different getting here. Please continue to share your progress. Also you mentioned the next two kits...

Well took a hydrometer reading tonight and looks good at about 1.011. Sample looks, smells and tastes about what I expected. Will leave in the primary for another week and bottle. Time to start thinking about the next batch.

fub4r3d, Thanks for the update. Still trying to decide if my fermentation is dead or if I have a leak somewhere. Could you post gravity reading when you take it so I can compare. Thanks again!!

I think I'll pop open the bucket on Sunday and take a hydrometer reading just to see how it's coming along.

I didn't actually crack the lid, just meant I opened it just a little. I am guessing the lid is not sealing 100% even though its snapped down tight.

Yep burning sensation that was sharp and strong. Hey thanks everyone for all the replies!!!

One other thing I'm curios about. When I popped open the lid and took a wiff, it had an initial sweet smell followed by a sharp somewhat burning sensation. I assume the latter was probably the CO2? What say you experienced brewers.

Thanks for the reply. I don't think I've read about splitting the malt before. What's the idea behind that?

I did rehydrate the yeast before pitching. It worries me hearing how active yours is. Can you tell me if you took a reading what the OG was?

Temp has been consistent at 68-70 deg. There is a ring from the krausen about an inch or two high so there has been activity at some point. Thanks for the input.

I made my first batch on Sunday and 48 hrs later there isn't much happening. It was an Irish Red Ale from Midwest that used LME and Muntons dry yeast. A couple issues that worry me: after receiving the kit it was 3-4 days before I read that I was supposed to refrigerate the yeast (guess I...