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Topics - mswilliams1975

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Yeast and Fermentation / 48hrs no fermentation.....Advice?
« on: January 21, 2013, 09:31:23 AM »
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?

2
General Homebrew Discussion / Brew ruined??? Vodka drip in wort....
« on: January 19, 2013, 12:48:37 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.

3
Kegging and Bottling / Tap a Keg system???
« on: January 04, 2013, 07:29:14 PM »
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.

4
Yeast and Fermentation / Stiring the wort while it chills???
« on: July 01, 2011, 02:22:06 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?

5
Extract/Partial Mash Brewing / Beer Clarity.....
« on: July 01, 2011, 08:32:31 AM »
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.

6
Yeast and Fermentation / Thanks to these boards....
« on: May 26, 2011, 06:32:24 PM »
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.

7
Yeast and Fermentation / Yet another Rookie question...Pitching
« on: May 19, 2011, 02:37:50 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.

8
Yeast and Fermentation / To do secondary fermintation or not???
« on: May 16, 2011, 02:55:18 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?

9
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.

10
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.

Thanks

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