Brewcommune

thanks to everyone for the insight, im going to wait it out a few more weeks and hope for the best. it's a tasty brew even without carbonation, it's just that most people are turned off by the lack of bubbles... hold on, maybe that's a good thing, more beer for me! just kidding, i like sharing my cr...

im not sure exactly how strong it is, forgot to do the reading... but, from the recipe, it should be around 8 or 9%. alright so i guess there is still hope, since it's strong and it aged in a secondary for about 5 months, the yeast is probably pretty much spent. ill try one a week for a month, and i...

so i brewed a 5 gallon batch of imperial stout a few months ago, and bottled last weekend. i added the carbonation drops, waited a week (which has always been enough time in the past), but i just tried a beer and it's flat. i used different bottle caps, some oxygenated ones (i think that's what they...

no, i actually completely forgot about the hydrometer reading before pitching the yeast, so i didn't do a reading after primary either... damn. this was my first brew in a while, so i was a little sloppy... thinking about it now, i probably should have left it in the primary for another few days, bu...

colder the better? no problem there! so, just to be clear, if i put this carboy in my basement (which gets pretty chilly, probably 50 degrees or below at times), this wouldn't be a problem?

hi all! i haven't been on this site in almost a year, but recently made a return to brewing and have a question for ya's... so me and my friend made an imperial stout last weekend, which fermented all week. it stopped bubbling yesterday, and today i transferred it over to a glass carboy for the reco...

there was nothing beautiful about this sour taste, it was nasty. i like bitter, but not this flavor. actually yes there was a foam that developed on the top, about a week before i bottled. i was planning on aging for a little longer, but once i saw that i figured i better bottle sooner rather than l...

i'd say it was puckering. just like a weird sour flavor. tough to describe, but definitely bad enough where i'm confident that time wouldn't have mellowed it away. i didn't sanitize the oak cubes. i ordered them online from a brewery supply website, and dumped them into the secondary straight from t...

i wish i could bring them in to get your opinion, but i live in pennsylvania. i can't really describe what the flavor tasted like, but i can describe what i did and this might help. after the primary was done, i bottled two beers, then transferred the rest to a 5 gallon carboy for secondary. i also ...

the yeast definitely worked... this beer is strong hah. i'm guessing it's somewhere near 10% ABV. the beer is decent, i'm definitely going to make some tweaks next time i do a winter warmer though. it's really malty, which i'm not a huge fan of... it's a little too sweet. next time ill go lighter on...

cool... i live in pennsylvania, so keeping it cold won't be a problem whatsoever. ill just leave it in the primary and put it in the basement for a few more weeks, until i'm ready to bottle. i've heard varying opinions on keeping in primary vs. transferring to a secondary... but if it's all the same...

i've kept the warming belt on, so the temp has remained between 68-75... is this a good range?

one more question... so it's been in the primary fermenter for over a week now, is there any harm in keeping it in this same container to age for a month or two? i usually transfer to a secondary, but i've heard this isn't necessary. my only concern in leaving it in the primary is all the excess/dea...

also, i meant to say 1/2 lbs. of each of the grains... wow, i was way off with that first post. ill try not to post drunk anymore

oh i'm sorry, 14 lbs. was for my last recipe... i only used 8 lbs. malt and 5 gallons of water. my fault