What's in your fermenter??

[Don Armstrong]

And now more....Great Stories in Bad Brewing! ha ha

Since my Sweet Stout has been fermenting since Labor Day, I thought I would bottle last night. The air lock has no activity and the temperature is at 72°. I decide to take a gravity reading and the number is 1.022 (usually my beers finish around 1.080 - 1.012) . "Gosh! That is a little too high for my comfort!" I think to myself. So I decide to bump up the tempurature a few degrees, add a smidgen of yeast nutrient, and give it a stir to see if it will finish out. Don't want exploding bottles ya' know.

Then I wake up this morning and realized the OG was 1.060 and I had better take a look at the darn sheet. D'oh!! The FG target is 1.023. Brilliant. It was done afterall.

So, should I be worried about the added nutrient and the stirring business or can I bottle away?

[john mills]

So, should I be worried about the added nutrient and the stirring business or can I bottle away?

Too late to worry about what was done. Just bottle as you usually do. The nutrients you added are normally found in all malt beer. Stouts will hide many off flavors, if there are any.
If you do have a concern, and want to make sure everything is certainly good, then add 1/2 to 1# table sugar. Let that ferment out again, then bottle as usual. You'll waken the yeast with added sugars, they'll absorb any dissolved oxygen, and the nutrients will also be absorbed. But you'll gain .5%-1% ABV with the added sugar. Not all luck is bad.

[Don Armstrong]

The Sweet Stout is in the bottle and now all of my ferment vessels are empty. Quite a sad sight to behold. But the uncarbonated Stout tasted just fine, good actually. I couldn't detect any off flavors.

Now I need to get brewing again!

[Chris Norrick]

Brewed the Spiced Persimmon Ale today. I can't even remember the last time I brewed

10lb UK Maris Otter
1 lb US Caramel 120L
.5 lb Belgian Special B
Add 67 oz roasted persimmon pulp to the mash
Mash at 152 F

Hops
.5 oz US Cascade 60 min
.5 oz US Cascade 25 min

Add 1/4 tsp each of cinnamon, nutmeg. clove, and ginger during the whirlpool.

[JohnD]

Mmmmm! Sounds wonderful.

[BREWsmith]

Yesterday was a very comfortable day for brewing. I brewed the base beer for a Cherry Porter.

http://hopville.com/recipe/347729/robus ... rry-porter

[sirgiovanni]

Hydrometer must have been sitting on pumpkin before. Pumpkin hit 9% into the bottling keg, much happier now.

[john mills]

I haven't brewed in almost 2 months, so I had to get my fix. New brewing record for me. 4 beers in 1 day. I made a 100% pils Fantome Belgian Golden Strong Ale OG 1.106, partigyled it for a 1.077 OG Belgian Blond. Snuck in a 1.055 OG wheat that I could turn into a fruit flavored concoction at kegging and a 1.071 OG Oatmeal Stout.
24 hours in a day. 24 gallons fermenting tonight.

[Don]

24 hours in a day. 24 gallons fermenting tonight

Put how many beers did it take do brew 24 gallons?

[sirgiovanni]

Accident in the kitchen last night. Somehow the aging carboys of 12.5 zinfandel opened up and then, this is weird, a beaker of Lambicus got into both of them.

[JohnD]

Damn the bad luck!

[john mills]

I can only advise that I'll volunteer to dispose of that infected concoction. I'll even be as so kind to replace those cornies with freshly sanitized ones.

[BREWsmith]

This was styled after the APA winner (MECA) in this year's National Homebrew Competition. I started out with 7.5 gallons pre-boil for a 60 minute boil. I forgot to measure the post-boil volume before pumping into my fermenter, so I'm not sure if I had good efficiency or simply over-boiled. I'll know come kegging/bottling time.
http://hopville.com/recipe/369913/ameri ... es/big-apa

[sirgiovanni]

9.5% Brown Ale

[Dutch]

Second racking of 6 gal 2009 cider as well as 2nd racking of 12 gal of cayuga white - clearing up nicely and now placed beneath house at 66 deg for next three months - Finally I can brew!