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Thanks

Hopefully that Yeast is us-05 and I do not wind up with a sour cream ale :)

It was the big puffy bubbles that concerned me, I never noticed bubble like that in any of my other brews.

Thanks for the reply, the yeast is US-05

Hello all, This is a batch of Cream Ale that has been fermenting for about 10 days and still has clear bubbles floating in the fermanter. Is this an infection? Thanks, Bill

Where in NJ are you located? I am near Paramus. I'm interested in the Grain mill as well if you still have it. Thanks

Hello, Is the nitro setup still available?

Thank you all for the feedback

Hello, I have a robobrew and want to brew an Imperial Stout. I am looking at a recipe that contains over 20 lbs of grain for a 5.5 gallon batch. Can I substitute some DME in place of some of the grain? I believe that the Robobrew can take about 14lbs of grain. I would be looking to substitute 6...

Still at 1.020, I am beginning to think that my mash temp could have been too high. I used a robobrew and just set the temp. Next brew I will check the mash temp with another thermometer.

I will give that a try, thanks

Hydrometer

yeah 167 was a typo it should have said 67 Grain bill was 10lbs 2 row, 1lb wheat malt, 1lb Munich malt 1lb chocolate malt .5lb roasted barley .5lb oats .25lb Crystal Mashed at 152F Thanks

Hello all, I used Nottingham yeast in a Stout that started with an OG of 1.070 and 9 days into fermentation has been at 1.020 for two days. I raised the temp to 167F for a day but am still at 1.020. So I am at about 70% attenuation. I was under the impression that Notty would attenuate 80%. Do...

Hello, I am making a Great Lakes Christmas Ale clone using A-09 yeast. I have a Fermzilla and had the pressure set to about 7psi. I read in another forum that Ales yeast should not be pressure fermented as it will suppress the esters wanted in an ale.. My OG was 1.065 and after 48 hours it is at...