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Topics - mswilliams1975

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Yeast and Fermentation / 48hrs no fermentation.....Advice?
« on: January 21, 2013, 04:31:23 PM »
OK so I brewed the kit from NB for the Iresh Red Ale and pitched the Danstar Nottingham Ale Yeast at 70deg F. I have had the ferm vessel at 60 since and I have no fermentaion signs. I have not checked gravity but I have not signs in the airlock and no head what soever on the top of the wort. It looks the same as it did when i poured it in the carboy.
I am going to check gravity this evening to verify. If in fact it has not begun to ferment can I pitch more yeast or anythig else to still fement this batch?

General Homebrew Discussion / Brew ruined??? Vodka drip in wort....
« on: January 19, 2013, 07:48:37 PM »
Ok so I use vodka in my airlock and today when I sealed my new brew to start fermentation some vodka dripped into the carboy. Will this kill the fermentation? Did I just kill my new batch of brew? It has been 2 hours and I have no bubbling in the air lock.

Kegging and Bottling / Tap a Keg system???
« on: January 05, 2013, 02:29:14 AM »
I am sure this has been asked before but I went back to Sept of 2011 and did not see it. I can not afford to keg traditionally nor do I have the fridge space. I am tired of bottling and this system looks like a good deal and a good alternative. Any feedback is appreciated.

Yeast and Fermentation / Stiring the wort while it chills???
« on: July 01, 2011, 09:22:06 PM »
OK so to chill the wort before adding it to my water and carboy I have been putting the pot in an ice bath and stiring the wort to cool it quickly. I then add it to the water in the carboy to aerate then pitch.
Question is dos it hurt anything to stir the wort during the cilling process?

Extract/Partial Mash Brewing / Beer Clarity.....
« on: July 01, 2011, 03:32:31 PM »
I have brewed 2 batches of an APA and both batches have finished still cloudy. I even used a secondary fermentor on the first batch. I am not sure what I am doing wrong if anything.
There was no sedment in the bottle ofter 2 weeks of conditioning but the beer still pours cloudy. Any information would be helpful.

Yeast and Fermentation / Thanks to these boards....
« on: May 27, 2011, 01:32:24 AM »
So after listening to everyone here on many topics and questions. I just tested and tasted my current brew after 2 weeks and it was great. This is my second batch to brew and the beer tasted great when I tested the gravity. I am now sitting at 1.01 at 60 degree fermentation after 2 weeks.
So a big thank you to all who have replied with advice to all my previous posts and questions it all worked out great.

Yeast and Fermentation / Yet another Rookie question...Pitching
« on: May 19, 2011, 09:37:50 PM »
OK so I was reading the Joy of Homebrewing last night and they way I read about when to pitch the yeast made me question my comprehension.
Do I pitch the yeast while the wort is still in the brew pot after it has cooled or do I wait and pitch my yeast after adding the wort to the water in the carboy? For that matter is there a difference either way?
My thought is if I pitch before then I do not want to use my strainer on the funnel incase that catches any of the wonderful beer making yeast.

Thoughts and input are once again much appreciated.

Yeast and Fermentation / To do secondary fermintation or not???
« on: May 16, 2011, 09:55:18 PM »
So in another post of mine a couple of people said not to mess with secondary fermintation and to just leave the beer in the fist stage fermentor for 3 to 4 weeks before bottling. Is this a good practice?
I thought leaving the beer on the sedement that long could cause off flavours? Is the secondary only for trying to seperate the sedement for cleaner looking beer?

So with the advise of a lot of great people here I built a cooler for fermentation for my current batch of pale ale. It works great. So great that even with one ice pack I stay at 63 deg but mostly 60 to 62 deg F. Is this to cold? At these temps how long will fermentation take?
I am seeing activity in the air lock and good foam on top so I assume all is well but thought I would verify.

So I brewed my first batch of an American Pale Ale from a recipe from my Uncle and it finished sweet and with only 3.5% ABV.

My OG was 1.051 with a gravity of 1.024 when I moved it to secondary fermintation which did not change over the 7 days spent in secondary. So I bottled at 1.024 and will open the first bottle tomorrow.

So my question is what could have caused my beer not to ferment properly? I am worried that I did not activate my yeast properly as well as being concerned I could have had contamination that could have had an effect?

Any advise would be apreciated since I am brewing a new batch tomorrow night and would like to know what I can do to correct my problem.


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