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..?
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?
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...
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.