BeerTools Discussion Forum

now, after the 48 hours of rapid activity, it has no bubbles going on.. so i am going to let it go for about 2 weeks and check the gravity.. i am at a loss and have no clue what could be going on.. ugh.. frustrating. i really need to get a carboy. Update: checked the status of the beer, it has a fro...

From when i was talking to the people at the brewery shop, they were telling me that a lot of people would only use about 2 to 3 oz of taht type of malt or chocolate malt be cause of the sever bitterness and burnt flavor that they give off to the beer, but thats about all i know about it.

Ok.. well here is the latest.. I made sure when i put the lid on it that it was completely sealed. now... The bad news is that it is still over hopped.. really really bitter.. i am hopeing that with the fermentation it will tone it down a bit.. cause.. whoa! It is like IPA hoppy.. yikes.. for an amb...

ok.. so heres the problem other than the fact that i over hopped.. so i pitched the yeast.. It might have been over 75 degrees.. and it has been 24 hours and no action on the air lock.. useing a White labs irish ale yeast.. Should i buy another yeat pack and pitch agian? or leave it for a few days a...

thank you vry much james.. i appreciate the feed back... yeah i was thinking the chocolate malt might not be needed, but i thought it might be interesting, i am going to start it on friday.

I am very new to brewing too, but i have been doing a lot of research and a majority of the recipes that i have been seeing have stated to use fruit at the end of the boil, and at the end means the last 5 mins. Or the best time to use fruit is the secondary, or "rack". They also stated for...

I may be in the wrong forum section, and i may be going out on a limb here.. But i have a slight problem.. I have made a couple 5 gal batches of beer a brown and a heff. My car club wants me to create a recipie strictly for them, and they told me to use my imagination. They all seem to like sweet fl...