What's fermenting now?

[stoney]

I just dumped a carboy that didn't ferment fully. 1% is not work bottling. Bummer

[pnj]

why didn't you re-pitch?

[BikeGeek]

Brewed up 5 gallons of gratzer (aka grodziskie). 9.5P, 100% oak-smoked wheat malt, 35 IBU using Ger. Northern Brewer for bittering and Hal. Tradition for light aroma, kolsch yeast.

This turned out awesome! Straw color with expected wheat haze, mild smoke aroma with hints of fruit and spice. Bready flavor, noticeable oak smoke, but not overpowering. Crisp, dry finish. If you're in to brewing history at all and want to taste something truly unique, this is it. I'm hoping to do this recipe on our 15 bbl system this spring.

[binary visions]

I just dumped a carboy that didn't ferment fully. 1% is not work bottling. Bummer

Fail. Unfermented sugars can always be saved. Rouse yeast, re-pitch, whatever.

Got an IPA on the stovetop right now, I added a bunch of Crystal 80L to give it some depth and dark color, too.

[sstalder5]

Started a hard cider yesterday. There's a first time for everything I guess.. I'm planning on still jugging 3 gallons and bottling the other 2 to carbonate. Anybody else given cider a shot..? I loved the hard ciders they had on tap at bars in NZ so I thought it was worth a try.

Also, the American Pale Ale we did last month turned out great, but there were a few random bottles that didn't carbonate for some reason.. no idea why.

[binary visions]

We've got quite the vigorous fermentation going in there. Almost into the blowoff tube and the CO2 bubbles sound like a machine gun.

[skyst3alth]

Hop Soup


Giving this stuff a try:

[pnj]

6# 2-row
2# Munich
1.5# Crystal 20
.25# Roasted Barley

Columbus/willamette

WLP005

[skyst3alth]

Chocolate Milk Stout

[pnj]

the beer I posted above ^ is stuck at 1.030. I added more yeast and it's still not fermenting. WTF!!! I've never had that happen.

I did brew a stout yesterday and a few days before that I cooked up some kind of amberish beer.

All I have on tap is the whitehouse honey all. I don't really care for it. tastes like honey.

[skyst3alth]

Lots of questions:

Mash temps?
Ferm temps?
Yeast starter?

You could maybe try repitching champagne yeast since it's already got some alcohol in it - might be able to drop it.

[pnj]

temps and techniques are the same as all my other beers.

The yeast was 2 weeks past expiration. I didn't catch it before I pitched it. I did add another packet of dry yeast and brought the temps up but it doesn't seem to have changed anything.

I'm not too worried about it. If I have to dump it, no big deal.

[skyst3alth]

Keggin' and brewin'. Just finished up a standard house ale, mashing another stout.

Left to right - Oktoberfest > IPA > Stout. The Oktoberfest and IPA are awesome. The stout not so much, but I kinda knew that going into it. Thus, brewing it again today with a much less aggressive, slightly tweaked solid recipe.

[skyst3alth]

Overfilled my blowoff bucket by ~1/4 gallon by the time I got home. Rippin and tearin

[skyst3alth]

Limoncello