I have a stout that I brewed 2 weeks ago. I was going to keg it after 7 days when yeast action appeared complete. I didn't keg because we brewed a rootbeer for the kids for Thanksgiving. Nonplussed, I just left it on the cake. last night As I was going to bed I heard a blub from my...

Just go build a new recipe.

Welcome to the forum.

I just racked a stout from primary to keg and in the same day brewed another stout that I racked right onto the yeast cake. Started to see activity in +/-30 minutes. Never that fast from a starter though.

I never had that problem. When I had two kettles and only one with a weldless valve on it I would mash in it then transfer to another pot via the valve. Clean out all the grain and pour back into it to boil so I could just drain from the valve. Never a bad batch. Any O2 is OK pre...

I'll agree with the above two. Check gravity and then let it sit for a couple more days and check gravity again. Just letting that yeast grab the last of the sugars. Nothing wrong with letting it sit.

In the end I used another batch of yeast I had in the fridge. Mentor got it right. It's not the cost, it's the time. I cleaned the carboy and put an new beer in. No hassles and my cycle of beers continues. The transferred beer is just fine and had a few people drinking it tonight at the...

...dear liza dear liza. Transferred my Scottish Export 80 to a keg today and I was planning on putting a new bear on top of the yeast cake. During that transfer a fly fell into the beer and ended up on the yeast cake. I carded him and he was over 21 so I wasn't worried about getting in...

Love it!

I think this is true for a lot of homebrewers. I keep my kegerator at around 42-44. My tests last night were inconclusive which tells me that I will just display/store my glasses on top of the kegerator. HOWEVER: I can see how a frosted glass can be appealing for a lighter beer. There is...

So, what does everybody do? I will testing three different methods for my beers. Freezer, fridge, cabinet. I have a stout on the keg right now and I am brewing a Scottish Export 80 tonight. So that beer will be tested in a few weeks when its ready to drink. While I brew I am going to drink...

Fantastic!! Looks good.

Spent $25 dollars on a new shank and cleaned everything up I poured my first beer out of the tap. This is a link to the video of the second beer I poured. http://www.patrickmitchellphoto.com/Other/privateheater/24723216_Hbf5mt#!i=2564195425&k=Wr46CxX

I don't and I don't think a lot of people freeze yeast. I keep mine in a fridge and they are still good 6 months after putting them in there though I use them long before that time. I always make a starter for my beers from my harvested yeast and have yet to stall fermentation. I know this...

Yeah, yeah, yeah :roll: . The bananas did go into some great banana bread. The cheezits are already gone. Went great with the latest Stout I made.

Check out my garage sale find. $50. Came with 5lb CO2 tank and single tap tower. The tap and tubing is toasted but that's a small price to pay plus I already have another one.

Last brew I did in a bag and I used water for a standard mash with sparge. You don't sparge BIAB...sort of...I set the bag of grain in a large bowl that holds the 12+lbs Set it on a table tipped over the wort and sparged slowly through the bag and it poured into the wort. Not a bad beer either.

Since I don't have a setup in our apartment all I do is put it in the bathroom. Though the air heats up when we shower it is quickly brought to room temp (70-72F) when the door is opened. If SWMBO has a problem within going potty and looking at a bubbling airlock then you may run into trouble...

Don't use a chocolate milk or anything like that. I use unsweatened bakers chocolate. I also add fresh ginger to the batch. I add the to the boil and they work fairly well.

Every time I take a reading with my refractometer I calibrate it with distilled water. Usually I don't have to mess with it but I always have the same baseline. I do have hydrometers nd I put them in distilled water as well.