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Yeah it was full volume no sparge. When you say that yeast won’t ferment the sugars, is there a yeast strain that will?

I’d love to say I was more careful and took the temperature before and after introducing the grain, independent of my kettle thermometer. I haven’t brewed in about six months and figured I was doing a simple batch so I got lazy with the process. It’s starting to seem to me that I’m at my final...

Ok thanks. If it comes down to repitching any tips? Sprinkle, rehydrate or is a starter necessary? I don’t have any dme on hand to make a starter.

I should’ve clarified, 165 was my strike temp. Still too high?

Stuck fermentation: Hey all, I brewed a galaxy SMASH pale ale on 04/07/19 and think I might have a stuck fermentation. Some basic facts for context: 11 lbs of 2row, 7.5 Gallons of water, BIAB, mashed at 165 deg F for about 90 mins. 60 min boil used only galaxy hops and after cooling I wound up...

I used a PET big mouth bubbler with a spigot I went right from the primary to bottling after a 2 day cold crash. All Trub was below the spigot so everything I bottled was crystal clear.

With oxidation wouldn’t the beer have off flavors? What I’m experiencing are jut muted flavors. Maybe the cold and carbonation are masking the flavor?

Hey I just got back into brewing after taking a couple of years off but I don’t remember this happening. I brewed two batches; one was a cream ale with sugar cookies and the other was the Lawson’s double sunshine. I really enjoyed both beers...at bottling. After carbing up for two weeks I put...

I calculated it to about 33%. So even adding around 8 oz I doubt it would raise the abv of the beer by much. but are you saying that since the simple syrup in the limoncello is mixed with high abv vodka then that sugar wouldn't be fermented?

Not to sound redundant but Basically the limoncello I made is equal parts water, sugar, and everclear; which dilutes the everclear to about 33%. So If I added 1 cup of limoncello to 5 gallons of fermented beer in the secondary would the extra sugar ferment out? What if I added to the bottling...

Say you were adding limoncello to a beer, for example a pale ale or ipa or any tincture; would you add pre or post fermentation? And if it were a sugary liquor would that negatively affect the beer if those sugars aren't fermented or possibly affect the carbonation level in a bottle conditioned...

The main issue im having is deciding when to add the limoncello; either pre or post fermentation. The mikeller/ hill farmstead collaboration adds lactose; and so does the recipe you shared (which I guess is a clone?) If I added it after fermentation is already have some sweetness from the simple...

Maybe I'll add sage to the limoncello to sanitize it, and help infuse the flavor. My main issue is deciding when to add the limoncello and what quantity. Also that ipa recipe is helpful thanks!

Interesting, and you're right I could see that workings well! How much would you use? And do you think I'm in the right ballpark for the limoncello addition?

Ballast point makes a grapefruit version of their sculpin IPA and its out of this world, not sure how they do it though its probably with grapefruit peel. I believe Abita and Shaflay add grapefruit juice as well as peel to their grapefruit ipas.

I was trying to think of a new pale ale to brew (i'd be brewing with malt extracts) for the upcoming summer and remembered that a few months ago I made limoncello from lemons I picked fresh from a lemon tree on my cousin's property in AZ. After steeping the lemon peel in everclear for 1 month, I...

Planning on brewing the extract version (partial mash) of this soon. What is the advantage to adding the Pb powder and cocoa powder after fermentation rather than into the fermenter or at flameout? Wouldn't it then be harder to mix and risk oxidation when stirring?

Sounds awesome, I'm going to attempt it as well. Been a few months since any one asked so I will again, does anyone have a 5 gallon extract conversion for this? Also is there any reason not to add the pb2 and cocoa powder at flameout? I'm a bit of an amateur so please forgive me if this is an...

I know its been asked here before, and I know it was released like 5 years ago, in Scotland, but I recently got the urge to find a bottle. I assume I will have to order online, and I found a couple European sites that seem to offer it, but many don't ship to the US. I live on Long Island, any...

Ok thanks for the advice, but what would cause the old yeast to stop fermenting? Do you think it still was fermenting just excruciatingly slowly? Should I pitch 2 packets the next time I brew a lager to be safe?