Search results

Does Chimay Grande Reserved tend to age well? I have two bottles that are roughly 7 years old. They were not really cellered properly so that aspect is questionable as they were just stored in a wine rack in a kitchen.

Boiling the wort will drive off all of the O2, won't it?

Caramel

I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil it down to about a half gallon, chill and add it to the beer sitting in the fermenter. I need to know...

It's a distillers yeast. It will take anything down to 1.000 or less especially if the SG is 1.065.

I used WLP099, High Gravity yeast. I thought I got the San Diego Super Yeast but picked up the High Gravity by accident. By the time I realized on brew day it was too late.

Lactose is also an option also. I'm sort of at the point where I wan't to turn it into a barley wine. It's already at 9% at .998 and it's has a bit of an alcohol bite to it. I was thinking the darker malts would cover that up nicely.

I'm going to be doing a post fermentation boil of some malts to add to a beer that turned out too dry. I was going to steep some crystal malt in about a gallon of water for 30min. Then boil it down to about a half gallon, chill and add it to the beer sitting in the fermenter. I need to know...

Heat it to 140*F?

Beer has been fermenting for 10 days. It's still in the fermenter. Fermentation started at 64*F.

14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 lbs 8.0 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1.0 oz Centennial [10.3%] - Boil 60 min Hops 0.5 oz Centennial [10.3%] - Boil 45 min Hops 1.0 oz...

Even if the ethanol taste goes away there will be no sugar. I need to back sweeten it somehow without the damn yeast eating it all.

Yes. Im sure it´s 1.000. It's the WLP099 (high gravity yeast) that did it. It's a distillers yeast. The homebrew shop was out of the san Diego super yeast so I just grabbed the 099 for some reason.

Isn't there something I can add to the beer to kill the yeast? I could always heat it up to about 140 and then add my specialty grains.

I brewed an IPA with wlp099 high gravity yeast last week with an OG of 1.064. I just pulled a reading and it's down to 1.000. I mashed at 158 hoping to create some unfermentable sugars but this was not the case. The taste is straight alcohol at 8.5%. What can I do to make this beer drinkable...

Well, I brewed an IPA two weeks ago and I pitched the vial of wlp099. OG was 1.064. I took a reading today and it's down to 1.000 (8.5% abv). I took a sample and wow, it's straight ethanol. Undrinkable at this point. Do I have to dump this batch or can I do something to save it? I need to...

I was cooling my yeast starter down in an ice bath, grabbed what I thought was my StarSan bottle and sprayed down the probe of the thermometer. After setting my flask on the stir plate I looked down and I noticed the bottle was HydrOxy Pro, not StarSan. I can't imagine that more than 3-4 drops...

I doubt they'll let me return it. I can grab some WLP007 or just 001. I would hate for the WLP099 to go to waste. What can I do with it? Maybe a small batch of something really strong?

I just got back from my LHBS with ingredients for an imperial IPA. They didn't have any of the San Diego Super Yeast so I got WLP099 (high gravity) yeast. My anticipated SG is going to be around 1.088, FG around 1.010. After doing some research on the forum it seems that this stuff can go down...

It's all grain. The original mash temp was 150. Upping it to 156-158 should solve my problem?