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Hazy IPA Please 🤞

It certainly does not taste bad so I shall go with the consensus and not chuck it! I'll give it a week, as Clint suggests, and bottle up, leaving in a safe place in case of explosive stout!

I'll maybe just give it another few days then but if it doesn't move, are there any major implications to bottling this high? Perhaps the bottling process will reinvigorate the yeast and give me some nice bottle bombs!! It actually doesn't taste bad at the minute so I'm loathe to dump if it...

I'm using a hydrometer for gravity readings at this stage and the yeast was Wyeast Whitbread (#1099). Volume was just under 20 litres into the fermenter.

450g of lactose 4250g Maris Otter Pale 245g Caramunich 245g Choc Malt 245g Roasted Barley

I've been trying my 3rd attempt at making a milk stout and it's very very slow to ferment so I'm wondering, how long should I give it before giving up! I brewed the beer on 15th May but the starting gravity was a little high at 1.070. Nevertheless, I pitched my yeast (from a starter) on that day...

I used a single Wyeast smack pack in a starter. If it was a simple case of not enough yeast, would I not expect to see at least some activity to begin with and then just have an incomplete fermentation? I've had no problem in the past with a single pack, not even in a starter, although, at...

Hi everyone, I've recently brewed up a Pilsner but it has not fermented at all after 5 or 6 days! I'm happy to chalk it up as a bad batch but I'd like to possibly have some idea of what went wrong, any ideas would be most appreciated! As I have done on a couple of brews, I finished my wort...

Yeah, I knew it would be higher with the lactose. I will take a hydrometer reading this eve to be sure.

There's an apparently complicated calculation between refractometer Brix readings and the real figure for gravity. Beersmith deals with it, given the OG, and I've not really questioned it but I'm veering towards returning to the hydrometer!

It's a small batch of Raspberry IPA with: 1700.00 g Pale Malt 180.00 g Munich Malt 75.00 g Cara-Pils/Dextrine 75.00 g Caramel/Crystal Malt - 60L 75.00 g Melanoiden Malt Citra hops and Lactose added towards end of boil and the aforementioned 1056 yeast. Frozen raspberries added to fermenter...

Hi, I hope someone can help before I throw my current brew to the sewers! I've been the victim of a stuck fermentation for my past couple of brews, it's most frustrating. Having noticed my fermenting IPA had stuck around 1.037 (starting at 1.065) I decided to up the temp in my fermentation...

Dream.....

Germs.....

Eagle .....

Tried -----------

Anyone who can SELL a single dram for seven grand is a ****ing genius!

I'm currently mid way through a pilsner fermentation and have a couple of queries - probably should've asked them beforehand!! :-? The beer has been fermenting at 12 degrees C for a week and I've just ramped it up to 16 and dry hopped. My plan is to let them work for 3 or 4 days and then...

Guinness do one that I seem to recall is quite good, although I'm no expert on Milk Stout. I only tried it because I made one a while back with DME and some steeped grains and I tried that Guinness one to compare. I thought mine was better tbh :lol:

Ah, that's good to know. I was veering towards a suggestion of adding it 15 minutes from the end of boil but if it doesn't matter I'll not stress about it!