Recent content by tyke

haven't had anything from surly (aside from the not-so-good collab they just did with de proef), but i did check for fermentation today and the brett is active :D i still plan on dry hopping just as the recipe calls for. should be a fun beer.

whatever. did a gravity reading, no dice. must have gotten a bad vial? i said '**** it' and pitched some brett c. it's obviously going to be a totally different beer now, but i love brett and i don't even care at this point. i'm moderately pissed about it, though.

no krausen when i cehcked before work this afternoon. i've brewed a number of times before, and i've never had a problem with fermentation. i'll try a gravity read when i get home.

3 days and no sign of fermentation :( :( :(

how long for fermentation to begin?

i turned the heat on and put the bucket over it until it was ~72. gave it a good shake. hopefully this wakes the little yeasties up. i planned on dry-hopping tomorrow, so i'll check it before i go hop shopping and see if it's doing anything.

yeah, i understand that. it started off perfectly okay, but then crashed, and there's not really much i think i can do about it. i was just asking if the beer is ruined, or if it will be fine with lots of extra time.

sorry, i stated the wrong yeast for whatever reason. i double checked the remains of the bottle, and it was actually WLP060 (american ale). does this change your opinions?

hi all. brewed last monday (ipa), pitched, everything went fine. checked on it 2 days later and it was obviously fermenting. however, i do not have a temp. controlled environment, and we hit a colder spell since i checked it last wednesday. so, the fermenting temp has dropped from ~68 to ~63...

is there a recommended vessel for the swamp cooler, or just anything with enough depth to hold the ferm bucket and the water?

Oddly enough I just did a saison, and that's where I picked up the off-flavor. Did a DIPA before that, but it was so big it almost entirely hid the banana. I'll try the swamp cooler next time!

so, i have been doing primary fermentation in a closet, ~72 degrees. i have no way to control the temp at this point. i have noticed that fermentation has been occurring more quickly than anticipated (duh, higher temps), but i have been picking up a slightly undesirable overtone of banana in my...

so i bottled today, and all of the leftover hops, yeast, etc are just chilling in the bottom of my bucket. what should i do with all that ****? throw it in the garbage? pretty legit 3 inch layer of things. i assume it's just garbage, but i am new so i don't know if it can be re-used for any sort...

just made a dreadnaught clone and fermented at ~72 (best i could do with my current setup). yeast was WLP013 (london ale). just bottled today, but i tasted a non-conditioned sample yesterday and i didn't get any off-flavors. also, tons of krausen. the yeast was very active from about hours 18-40.

yeah, final G, terminal G, whichever. cool, thanks!