It worked. This at 11 days.

Thanks for the input. Taking all this into consideration and a couple of google searches I boiled two cups of water with one cup of sugar (going for 4.5 CO2 volume) and a teaspoon of yeast nutrient. After it cooled I pitched a half teaspoon of US-05 yeast. I let that sit for 18 hours then...

Thanks. I think the 2 grams of yeast is a good idea. Whether or not I like doing sours will probably depend on how well this one turns out :) but if it goes well I'll definitely check out the book.

I guess then that begs the question: how much US-05? A whole packet? A teaspoon?

For lack of a better options, about 7 months ago I transferred it from a glass carboy to a corny keg to rest on some mixed berries. I pulled the release valve a couple of times and something is happening in there to create a little bit of pressure. Maybe sugar from the berries got the yeast...

I have my first attempt at sour beer that's been sitting for almost two years now. Getting ready to bottle it but after all this time I don't want to mess it up. I've read a few things but unclear on what I need to do for successful carbonation. Is there still enough viable yeast in...

I've been fermenting a sour for a year now. Next month it's time to put it on some fruit in a secondary. Unfortunately I was planning on just buying a glass big mouth when the time comes and this virus shutdown is making it tough to get one. I can get one but I'm too cheap to pay for shipping...

Thanks thunderwagn. I tried to take a pic but the carboy has a lot of residue inside and I can't get a clear picture. It has a powder kind of look to it like the link you posted but no bubbles like the pic has. At least not yet. Maybe it will later. I'll keep an eye on it but that's for...

I decided to try my first sour beer. I brewed it this past May and am fermenting it in a glass carboy. So now about 5 months in I can see a white film on top. Is that normal or is it spoiled? I used Wyeast Roeselare Ale Blend yeast.

Update - for anyone thinking about using Ringwood Ale yeast, after my first time using it I found that a good 3 weeks for fermentation worked well and I'm thinking I'll go 4 weeks next time. I cold crashed it for 2 days and then let it sit out for a day to reach room temp. I'm not the most...

I put together an IPA recipe inspired by an article I read. In the article one of the yeasts they suggested was Ringwood for it's fruity esters. But they mentioned it's harder to work with. It started off well but not as active as other yeasts I've used. Over the last two weeks it's been...

Just wanted to say thanks for all the good advice. Patience paid off and fermentation was successful.

Thanks. I forgot to mention I used Wyeast 2124 - Bohemian Lager yeast. Temp range is 45 to 68F. The recipe I'm using says to keep it at 50F for a week then start gradually bringing the temp up to 68 for the second week. Should I hold at 50F until I get some activity or follow the recipe and...

This is the first time I'm trying cold fermenting. I have a czech amber lager fermenting at 50 degrees F. It's been three days and no activity in the airlock. Should I be worried? I'm assuming fermenting at cooler temps results in slower fermentation but not sure. How long should it take to...

That's a good point. I didn't factor that in. I'm pretty sure I can get it colder if I need to though. I just aimed for 58 degrees because that's the temp for the kolsch recipe I have.

Celebrating a Packer win with a Trappist-Style Dubbel.

I don't have room for a fridge but I found this project on BYO.com. I use two frozen 2 liter bottles and water in the cooler. I also wrap the bucket in an old coat for insulation. I tested it out with water and I can maintain 58 degrees for 13 hours before I have to swap out the frozen...

I served up the vanilla cream ale at our 4th of July BBQ. It was a big hit. They drank all 5 gallons.

We made a coffee oatmeal brown ale from this site recently. The instructions for the coffee was 8 oz of course ground coffee in the fermenter for 24 hours before bottling. We put it in a muslin bag and suspended it in the fermenter. That worked really well for us.

Next on my list is a Pecan Pie Brown Ale from the book Brew Better Beer by Emma Christensen