Search results

Hello, I have a 1.075 OG Saison stuck ~1.025. It's been 3 weeks at high-temps, ~80-85F since pitching. I want to throw in some american ale yeast to dry it out. Question: Is it absolutely necessary to move the temp down to 70F or does really matter? I suspect the answer is "yes," but I'm...

My daughter is in charge of the labels. The last batch (a stone levitation ale clone) was officially named "girl's club rules" with a custom decorated label on each bottle.

Just finished the last bottle of my 3 Gallon all grain batch from this recipe. Summary thoughts: -- The recipe is a winner. Definitely worth trying. My wife actually preferred mine to the original in a side by side blind tasting. -- I found it hard to match the desired original gravity of the...

Thanks for the help everyone. I ended up doing the repitch, more likely just being a busybody than anything else. A little bit more airlock activity today, keeping my fingers crossed. Got it out of the wine chiller, weather here in Singapore has been cooperating too (rainy season starting). Here...

Ten days. Vigorous ferment the first few days then puttered out to no activity during the last few days. I have it in a wine cooler with an effective temp range of 63-67F. I suspect this was too low and the source of the problem.

JRO238, thanks for your reply. FG is supposed to be 1.01. It's of kit from a Belgian Company called Brewferm (the "Grand Cru" kit). I put in a healthy dose of Belgian candi sugar as per the instructions. 10 days in primary, temp about 68F. From the sample I can tell it has potential (nice...

OG 1.75, now I am stuck right fore the finish line and thinking of a small re-pitch with some leftover dry yeast. I transferred to a seconary already (which may have been unwise). Have read that very hard to get gravity down in secondary carboy. Hydrometer says 1.2 but it tastes very sweet. Any...