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Hey everyone, this sunday will be week 6 in primary. I am wondering if when i bottle will i need to re-yeast for carbonation due to the probable stress the fermentation put on them and time in..

Fermentation is still going, judging by activity in the airlock and layer of krausen still. The plan is definitely to let it sit until at least 4 weeks or longer depending on the visual activity. The site i used initially said i would get 10.5% (Michigan brew supply) they have a recipe...

Could i add yeast starter to the primary right now to help aid them? Canned wort to be exact .

Noted.

I have brewed 3 kits and did 2 beers of my own, that first one was fine and got good reviews but this one seems to have been quite the leap of faith. The big problem here was me utilizing a very basic kit on a very complex beer for my experience level. But there is always next beer...

Yeah not doing secondary, primary 4 weeks then bottle and wait. i would be content with 10% beer but i didnt know about pitching multiple yeasts

The kits procedures are what got me here in the first place. The ingredients i researched/ winged it but the way i did this was based off of the ipa recipe kit i already had, but yeah i do agree and had intended on gaining experience through kits and reading with the occasional experiments.

I used dry Belgian ale yeast which is 85%-100% attenuation. I picked it specifically because of that and the fact it can handle alcohol at 16%. I used one vial of it. I would have to find the vial to give an ezact measurement but also I have fast pitch wort 4 pk can that i bought for my wife to...

Dry Belgian ale yeast from yeast bay.

So when should i take an fg reading at my desired fermentation time and then if it seems way to high do you think it would be okay to use a little dry champagne yeast to kick things back into gear? Or once its done its done?

Ill take note, a lot of these things are left out of the little beer kit recipe/directions and ive been asing my process off of those. The vial of yeast said to warm to temp then shake to resuspend. I had to get some extra water in there to get everything out. I have a bottle neck fermenter...

I topped off to 5 gallons. I didn't do a starter culture or anything but the wort was cooled down properly, it definitely took off, if you read above i had a minor explosion and it looks and sounds like its going strong still. One mistake i think i made but not sure if it matters... is after i...

All i did for steeping was put the grains in the bag then turn the heat on and set a timer for 20 minutes so i dont think i went above the 160 range and if i did it wasnt for an extended amount of time. To put it in perspective it still took about 25 minutes to bring it to a boil after the...

We're at a week so far into primary still strong activity i just put the airlock on and had to switch back to the blowoff tube because it was pushing all the sanitizer out of the airlock. Its dry hopped and ready to sit some more. I planned on a 2 week primary, but since ita a big beer should i...

Should be good now, she said it was foaming from the airlock hole and rubber stopper so it must have clogged , will i need to put airlock on oce it settles or can i keep blow off tube on it?

My wife called me this morning while im here at work saying that foam is blowing off everywhere somehow, but that the rubber stopper and airlock is still on, any quick ideas? Im thinking of using one of the tubes to run off i to santizd water

Reverse was the wrong way to put it, i found a formula using fg and attenuation but the more i think of that process it can still only give an estimate so yeah i just have to do it the way im supposed to

I always have an issue with getting og properly never knew what my abv was in the end. And i did notice a drastic color change from fermentor to pint glass with my lager. It was very dark then became clear i just put ao much stuff in this one o thought it was going to be way too dark and heavy...

[ Well i didnt understand that until after and i had started my fermentation when i read to get the og from the diluted wort. So im weary of trying to disturb the fermentation now that ots really going and figured id do the reverse formula to get the og

I steeped vienna golden pils and csramel 20l for 20 mins The (2.5gallon) boiled 12 pounds (4cans) of maris otter light malt extract Added galaxy and Pacific jade hops at 60 mins 1oz each Calypso 2oz at 30 min Then belgian candi syrup and .5oz mt hood hops at 10 mins Dry hopping with german...