I need some Brush-up Information

I used to homebrew three or four batches a year, but havn't made any for a couple of years. I am currently making an attempt to copy New Castle Brown Ale. I have pitched the yeast, and it has run its course. Now I am ready to put my batch in a keg (soda syrup can), bit I seem to recall another step that I am missing.

I boiled and cooled, pitched the yeast and put the wort in the closet under my stairs where the temps are relatively stable. The yeast churned widly for a few days, now it has stopped. I can add a bit of corn surgar to wake the yeast again, or I can just blast it with CO2.

I have lost all of my links to the How To sites, but I think I am doing OK despite winging it. Does anybody have any suggestions on the steps, and if I am forgetting anything important?

Thanks,

Reply to
Jeff Strickland
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try John Palmer's excellent On line book...I bought mine after i found out i couldnt underline ;>)

Yodar in O'do

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Reply to
Yodar

Why would you need to do either one? What if it's done already? What temp are you fermenting at? What was your OG? What's the gravity now?

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--------------->Denny,

Reply to
Denny Conn
Reply to
Jeff Strickland

fermentation,

If you have run out of gas and can't afford more, add some sugar and let it ride. I just did that to a ginger beer a few weeks ago and it's working great.

-- Josh Button To see how the Penrith Gaels Cricket Club is going...

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Reply to
Josh Button
Reply to
Jeff Strickland

I used dry extract for my first time with this batch, when I made homebrew a few years ago, I used syrup. At that time, I used 2 gallons of water and a gallon of syrup. This time I still used two gallons of water, and whatever the equivelent would be of dry extract.

Reply to
CRWLR

That would help! ;)

Ah, good...no harm done, then.

I really recommend you cobble something together. Quick cooling helps prevent toie formation of off flavors and promotes coagulation of the cold break for clearer beer.

Yeah if it's too warm, you're right...that's why the alternative is cooling it more quickly!

In my experience, every beer I use a starter for is better than every beer I don't. If you're starting with a Wyeast or White "pitchable" tube, boil 8 oz. of DME with 1/2 gal. of water a few days before brewing. Wait til it cools, put it in a sanitized gal. jug, and pitch your yeast in there. After a few days, when fermentation is finished, pour off most of the spent starter wort then pitch the slurry in the bottom of the jug into your beer. Aerate well, and you'll have happy yeast.

You'll be happy you did...take my advice, buy the book so you've got it around.

---------->Denny

Reply to
Denny Conn

I have never done that.

You did (and the link did as well) point another error that I made. I did not aerate very well, if at all. This is a process I always accomplished in the past by adding my yeast then stiring the carboy very vigorously. This time, I forgot the shaking.

Reply to
CRWLR

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