BeerTools Discussion Forum

I think maybe I will go back to the dried yeast. I have little ability to control the temp in my house because my AC is pretty old and not very efficient. The temp in my house can go from 70 to 8o on a warm day. The beer I made with dried yeast was like I said, good beer. I guess I should have liste...

After a couple decent batches using packets of Dunstar I desided to upgrade to "real" yeast. Excited about the even better beer I would be brewing I ran to the brewstore and and purchased some high gravity White Labs Yeast (the pitchable vial), but the problem is that particular batch bubb...

I was pretty sure that was the case. I was thinking 2 or 3 months in the secondary then bottle aging till Christmas. It has been in the primary for 11 days now and still bubbling strong. Smells very tasty

Putting the priming sugar/water solution in the bottom of the bottling bucket before you transfer the beer from the fermenter? I had that problem with a batch that I had forgotten the priming sugar and had to add it after the brew was already in the bottling bucket. I don't think the priming sugar d...

How long should one leave a triple in the primary and secondary? My batch contains 9 lbs dry extra light malt 1 lb Belgian cany sugar (clear) and White Labs high gravity yeast. Also how long should this be aged after bottleing?

I'm actually watching the airlock on my first triple bubble away as I type. I used 9 pounds of extra light and 1 pound of Belgian candy sugar (clear). It has a gravity of about 1.09. How long will this take in the primary and how long in the secondary? I used the White Labs Platinum high gravity yea...

How much priming sugar do you add per gallon of beer?