Search results

I'm hoping someone can provide some insight. As you can see, there's a lot of stuff floating around in there. I racked to a bottling bucket before bottling and I left the usual half inch or so of beer in the bottle when poured. My only idea is maybe it needs to condition longer? I only let it...

I have a black IPA/CDA sitting in primary right now, pitched 1package re-hydrated nottingham ale yeast at 70F, it's been fermenting for a week at 64-68F. SG went from 1.070 to 1.030. I'm expecting higher attenuation...looking for FG of 1.012 - 1.014. Should I just wait or should I add another...

Hi, I'm making a Scottish ale (extract with specialty grains) using Windsor ale yeast. I did re-hydrate it and pitched it at 70 degrees F. Fermented at 68 degrees really quickly (2 days to completely ramp up and die down). I waited 3 days and racked to secondary (I know, I shouldn't have but...

So I recently completed my first brew (an English bitter) and as you all know (and I now know as well) the instructions that come with these kits aren't fantastic. Basically, I have no idea what temperature I pitched the yeast at, probably 80 degrees or so. Also, I let it sit for a day...