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This is definitely fermenting. You're in good shape. Kind of a commandment here that a lack of airlock activity is not an indicator of fermentation problems, and especially when you've got that much apparent yeast activity (assuming that foam on top is krausen and not just foam from aeration)

Bottled mine after oaking a couple weeks ago. I upped the special B to something like 1# and used dark home made candy syrup and was thrilled with the balance of roasted and fruit. The candi syrup does dry out the beer some, but the darker stuff absolutely adds stone fruit/raisin flavors. As...

For the record, of the beers I've made, or plan to make, would be: 1) Ginger Lemon Wheat - even non beer drinkers love it, then ask me why. 2) MO/fuggle SMaSH - to give them a familiar follow up, but with the baseline flavors so that can be followed up by... 3) Extra Special Bitter - made of...

Homebrewed over 100 gallons of beer to this point, and it's to the point that family and friends wonder what's so special about home brewing. What would your ideal flight of 4 or 5 homebrews be to introduce them into what makes brewing your own beer so special?

Technical theatre professional, currently negotiating a PM gig to go along with my TD gig. Hard to schedule brews around the erratic schedule, so I'm admittedly imprecise about certain aspects of brewing, but I've enjoyed some real success at the high abv range recently, so there's that.

The good news is: I made drinkable beer. I opted to avoid repitching yeast, and still had no problem carbing in bottles. The cherry beer is nice and hides the alcohol well, but I think it was still too clean to cover for the off taste of fermenting the American Ale II at higher than...

I did this for my last brew (Forgot to buy ice, and had enough problems with the process--specifically a really stupid stuck sparge--that I was done with it for the day). Put the lid on as soon as the boil was over, left it overnight, transferred from the kettle to fermenter, pitched the starter...

See, they *are* looking out for you...

Count me in as "some". I know that secondary isn't *necessary* but sometimes I like to check on the process, sometimes I want to use the yeast that's in the bucket, and sometimes I just want to get it off of whatever hopsludge/proteins made it into the fermenter. That said, I almost always...

And this, friends, is why we refresh before posting. I could have just agreed instead of typing the whole thing out...

I realized the batch size once I started plugging in the numbers to see if I could help any more, but thanks for the confirmation. Taking into account that you're just getting started with the AG side of things, and looking at the numbers, if it were my recipe I'd: -skip the caramel, and sub...

How big is your batch? Looks like 5gal? That will affect hop utilization, but the schedule looks pretty good, though it may not give you a ton of bitterness. I won't go into it too far, but there's some debate as to the level of perceived bitterness that FWH gets you. Do some quick research, do...

I agree with lowering the mash temp. It creates more of the easily fermentable sugars because of the enzymatic activity at those temps (a fascinating bit of science to study for the purposes of beer making if you've got the time). If you're aiming for mouthfeel, the wheat should help with that...

There's a bit of a story behind it, but I pitched wyeast 1272 American Ale II when I wanted to pitch wyeast 1762 Belgian Abbey Ale and I've got my beer already well past the 10% tolerance that wyeast lists for 1272 (just over 12%) and I'm wondering if anyone has experience that says that the...

Souring is a really good idea, and I'd still consider it if I wasn't moving in a matter of weeks. I'm of the assumption that ill need to get this bottled before that. Stole a sample of the part that I added the dark grains and hop tea to, and I think I got a pretty kick ass roasty imperial...

I like the solutions. Sounds like the bugs might eat some of the residuals, plus, I love a good sour. I'm kind of in a similar situation with a beer that projected to about 12% that I threw the wrong yeast in... Long story, I ended up splitting the batcha nd experimenting, but I think I'm...

I like the solutions. Sounds like the bugs might eat some of the residuals, plus, I love a good sour. I'm kind of in a similar situation with a beer that projected to about 12% that I threw the wrong yeast in... Long story, I ended up splitting the batcha nd experimenting, but I think I'm...

Welcome from Bowling Green, OH! It's a great time, and you've got a ton of support around you in the Cinci/Dayton area, so have a great time, experiment, and make sure to share! :cheers:

Could use some more info (recipe, yeast used, gravity readings, etc) but to me, it sounds like your yeast may have given up on you, or may have been bad if it's still really sweet (wort sweet, or commercial cider sweet?). Try pitching something with higher tolerance to ferment it drier, then...

I've got something similar going now (lemons not lemongrass) and I've found that freezing and grating the ginger works well. I use the 3068 wyeast because I like the German clove addition, but I'm sorry I didn't see the honey malt addition last week before I brewed. I bet that adds an awesome...