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Made this up a couple months ago, followed the original recipe exactly. Ended up with an OG of 1.088!, much higher then anticipated. Took over a month to ferment down (I think due to low ferm. temp and possible under pitching), I bottled with a FG of 1.008 putting it at 10.5% ABV :drunk:. I...

I think it was just CO2 coming out of suspension as you stated. The hops probably provided nucleation sites as well as agitated the mixture as they were dropped in.

I'm getting ready to head out and grab the ingredients for this now. I'm pretty excited about it!

Ya, that's probably my best bet.

I have a bucket that I just used for a double IPA, I bottled that 5 days ago and since then I've had the bucket soaking in oxy clean. Anyways, I just rinsed the bucket out and it still reeks of hops, is it a bad idea to use this bucket for a batch of apfelwein?

Was the winning beer even any good? It would be kind of funny if the brewery was stuck brewing a sub-par beer because of their poorly thought out competition.

3lbs it is, thanks Yooper. So I take it the sugar can be added at the end of the boil too?

I know Iv'e read about this but I cant seem to find the thread and I'm ready to start my brew day. I'm brewing a Brewers Best Double IPA kit which includes: 9.9lbs light LME 1lbs Corn Sugar I just want to double check that it would be okay to add half the LME at the beginning of the boil...

Adding salt does make the ice bath colder. Ice/water mixtures stay at a constant 32ºF, when you add the salt it lowers the freezing point of the water as you said. In doing so it allows the ice/water mixture to reach a temperature below 32ºF. This might have been what you were trying to say, my...

Alright. Thanks!

If I brew a 6 gallon batch of this will 1 packet of yeast still be sufficient? Im new to brewing and would rather buy the 6 gallon better bottle becuase I feel it would be a better addition to my limited equipment.

Update; My batch did start to ferment, but stopped just as quickly. On day three the airlock was bubbling about once every 30 seconds and an approximately 1 inch thick layer of krausen formed. On day 4 the airlock activity completely stopped and as of today (day 5) the krausen has gone away. Is...

Alright, ill keep an eye on it. Was I correct to not stir it after I pitched? It seems like I've seen videos that have said to and some that have said not to.

The wort was 75°F when I pitched. Im not around to grab a temp right now but the room I have it in is about 66°F. There's no airlock activity and the layer of foam looks about the same as it did to start.

I brewed a Brewers Best English Brown Ale kit yesterday, after cooling the wort and transferring to the fermentation bucket there was a layer of foam approximately 1/2 inch thick. When I pitched the yeast I sprinkled it over the entire surface of the foam, I didn't stir it after pitching because...