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Newb here reporting for duty!
Great Forum! Thanks in advance for your advise/opinions. I currently have an Imp. IPA with two weeks left to age. Also have a Stout and Triple Hopped Ale in the primary. Still deciding on what to do next.
welcome to the forum... don't hesitate to ask any questions you have, everyone will try to get you the answers you need.
Welcome to the board. Cheers.
Ok so one week into fermentation and our wort went from bubbling like crazy to bubbling every couple of minutes. Also had a nice white head to almost no head. What is there, is a brown. My nephew (26 yrs old and brewing for a couple years) said its normal and that fermentation slows But im looking for more help.
Sounds like your brew is fine and your nephew knows what he's talking about.
The first brews are the most nerve racking. Patience is the key and of course, RDWHAHB.
Well since I'm a Veteran Home Brewer ( VHB) I can offer this advice. That is a lot of beer for a newbie. So I suggest to avoid the little known Homebrew Overload Syndrome (HOS) that you send a six pack of each brew to me. It might be a good idea to send some to other "veterans" also.
It's the least we can do to help those with less experience maintain a balanced brew life.
No need to thank us. that's what we're here for. We're very well know for our Brewing Suggestions (BS)
DC
Wild thanks yeah between me and my buddies it has been a game of second guess. So I am glad to hear that you concur with my nephew. We get to enjoy (hopefully) our brew on the 23rd. So I will post to update.
Deafcone I would send a six pack to ya but postage is just to damn high. 
So Ill just have to post on here how it goes. Its always nice to recieve advice from a VHB.
Bottling the stout today. I just hope I still have some left for St. Patties day!
What kind of stout did you brew? Just put my first milk stout in the primary. I think I have a problem, Wife says I spend to much time in the brew store and on here. Says she forgot what I looked like.
Well it looks like my inexperience with the Wyeast has got the best of me. I checked the FG at 14 days 1.032 so I stirred and checked 3 days later (today 1.032) I bottled today with my fingers crossed that it still might come out ok. The batch started out at 1.060 but the instructions said it should drop below 1.020. What do you guys thing happened and anyone have any predictions on how it might turn out?
417 It is a Williams DME
Osu, it could be one or a combination of a few things. Yeast count, yeast health, oxygen level of the wort, temperature, time in primary fermenter, and even when everything is good, some batches, especially extract batches, just finish high. I'd watch for bottle bombs with a gravity of 1.032 at bottling though. There could be quite a bit of sugars that the yeast decide to start eating in the bottles.
+1 on the possibility for bombs. might want to start opening bottles after a week or so and see if they are becoming overcarbonated. Also I would make sure that they are all in some sort of box or something, just in case one or more explode. The box will help contain the glass.
I don't want to alarm you but you might just want to think about it. Let us know how it goes
ID
I still have this pinned on the yeast. I kept fermentation temp solid at 63-65 and ran my air pump for 3 Min prior to pitching yeast at 70 Deg. I activated the yeast about 20 hours prior to brewing batch. The fermentation started about 26 hrs after pitching.
This brings me to my current batch, the triple hopped ale from Williams. This time I allowed the yest to reach room temp prior to activating and allowed it 3 days to swell prior to starting my brew. I have yet to use a yeast started (I plan to purchase soon and would like some suggestions on brand and options) but the fermentation was rolling strong at 8 hrs! I brewed this on 2-5 and it still is bubbling in one second bursts every 90 seconds like clockwork! The SG was 1.062 (a little lower than advertised) but I added an extra Oz. of paleside hops at 30 min with the ones from the kit. I am not sure if this would affect the SG but I have never had a kit come under the estimated SG the kit stated. I have high hopes on this one and will keep the board posted!
Thanks for the replies.
OSU_Brew wrote:
. I have yet to use a yeast started (I plan to purchase soon and would like some suggestions on brand and options)
for a simple yeast starter, all you need is a big jug. A gallon wine jug is a good option, you get to drink the wine first! just buy a bag of light dry malt extract, I usually use either Briess or Munton and Fisson, but any brand will do. You can use any dme, but most people use the lightest colored variety. Boil 2 qts of water, add 200 grams of the dme, let it boil a couple minutes, then cool to 70 F, pour into your jug and swish it around to aerate, add the yeast, cover the top with a piece of sanitized tin foil, and swirl it around every time you get a chance. let it ferment for a day or two then the night before brew day, put the jug in the fridge. this will get all the yeast to settle to the bottom. then when your ready to use the yeast, you can pour out most of the starter, just leaving a cup or two. use this remaining bit to swirl the yeast up, and pitch into your wort. This method should work pretty well for most any ale you make, unless it has a very high og. then you'll need a bigger starter. If you use 100 grams dme per liter of water, it should put your starter at a good gravity. Lagers need more yeast so a big starter is needed with those. mrmalty.com has a calculator that will show you how big a starter you need based on how much beer you're making, the type (ale or lager), and the OG.
if you want to get a stir plate for making even greater numbers of yeast, check out http://www.brewershardware.com/ Some places want about $100 for a stir plate, which is just too much to spend. you can also make one yourself, usually for $30 or less.
OSU.
I'm having the same problem that you did. I brewed a Brewers Best dry stout and on the the 8th day I racked it into secondary at a G of 1.020. I measured on day 14 and still G was 1.020. Now is day 15 and I just think I should bottle. My OG was 1.048. Fermentation was great until day 4 when it went silent fast. bubbles every 5 minutes or so. Day 8 nothing. Now I guess I should bottle at 1.020 even though the instruction say to bottle around 1.014-1.011. Any ideas? what was the result with your beer?
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