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Batch prime both. Like i said the keg carbonated but the bottles. I never use twist caos. Seal was good. For the barley,i used swing caps and seal was good. Both batch aged for 3 months.

Hi Did an Imperial pale ale and a Barley wine a couple of months ago. Bottled a 12 pack and kegged the ImPA and 18 bottles for the barley wine. None of the bottles carbed but the keg did(no force carb here). Any ideas why?:drunk:

Little trouble here, Beersmith gives me -0.11 qt for the mash-out. I'm using a cooler for my steep process. Is 1 qt/lb good or is it for boiler type steeping? If i use light body single step batch sparge and enter your ratio,it tells me that 2 step,(1.88l,14.95l) of 168 f sparge water to be...

Just like Idigg, mines dry hopping and i got 1.093 > 1.012 = 10.8% and the samplke was delicious. had to subtitute Summit for Columbus and Amarillo for centennial. Damn i really wish i had amarillo :(

Second update. After a week, the og went from 1.040 to 1.014. The sample tasted great without any sour taste or bad odor so everything went well.

Hi Guys. Does anyone chill their beer after primary before racking to any other medium and if so,is there enough yeast in it for bottling?

Small update: There's fermentation(YES) The kraussen is a thin bubbly layer on top. The 5l of brown stuff is down to a 1/4". All seems well.:D

If i hadn't pitched the starter in,then i would have took at least 2l,boilled it and dissolve my DME.

Yep. If i was going to screw this beer up then let see what happens.

Well i'm at my 13th batch and still making some stupid mistakes along the way. Brewed a cooper's stout with 160g of cocoa powder to make a chocolate stout. Everything is going great. Pour the Cooper's syrup,mixed it,took a sample,pitched the yeast starter i made. Now it's time to clean up...

So i should check with a hydrometer to see if in fac it did ferment. But usually i would have seen some krauzen stick on the side of the fermenter if indeed the yeast did something right?

Well i did a starter with my washed wlp005 on saturday. Wednesday,nothing. Instead ,my starter has three layers at the bottom. Brown,white and beige. Got any clues what went wrong. I did a 2 cups water:1/2 cup DME.

Well i got a needleless 60ml seringe. Sanitized it. Decanted most of the water then using the seringe tried to remove most of the darkess layer. Swirled the slurry then dumped into starter. Here's hoping that it starts to react.

Anybody got any tricks to pick up the layer of yeast to put in starter?

Ok so if i follow the joy of homebrewing guide. 1quart per pound of grain=17 quarts for the 17.25 lbs of grains 8.5 gal for sparging. Is this what you used when doing this recipe?

Whats the mash profil you use in beersmith? I'm seeing single mash light body profile that hits 148 degrees but it won't fit in my mashtun as it need 10+(have a 9gal). And when looking at the fermentation tab,it says est. ABV 7-8% meas ABV 4.7%(wich is low for the style of beer.

Well i try with my coleman xtreme cooler and got 1/4 cup of water left. Is that whats called deadspace. I'm seeing people go up to about a gallon.

Never leave mason jar lids in water. It will rust even in a little water. Boil it then take them out and close the lids and let them cool on counter overnight.

/Here's the update. After reshaking the jar i have fermentation. Really good one at that. Now here's the question. Is there still contamination in the starter that could affect to next beer?/ New update. WOW. Took 15 hours or so to see a fermentation in my 2 x Brewferm Grand cru. Just got...

Ok it's been more than 15 hours. There was small whitish spots on the surface and the yeast was at the bottom. So i reshaked it to give it more oxygen and see if it can help.