Recent content by flow415

Well guys, looks like nothing happened even after adding that alpha amylase, waiting a couple weeks and then adding the Belle Saison yeast... not sure wtf's going on at this point. I'm assuming there's still a lot of non digestible sugars in there. Any other suggestions? It's really sweet. I may...

Hey guys, Thanks so much for all the info. So just to give everyone an update, here's what's going on. I was stuck at 1.070 for the longest time. I added the alpha amylase, waited over a week, pitched WLP099 and after a day or so, saw a few bubbles from the airlock but that was it. The...

I'm using a hydrometer.

How did i measure the Gravity of the starter? I didn't measure it. I do know that bubbles were coming out of my airlock for sure when I first put it on the stirplate after I aerated the wort and added the yeast. I'm using a normal hydrometer.

How did i measure the gravity of the starter? I didn't measure it. I do know that bubbles were coming out of my airlock for sure when I first put it on the stirplate after I aerated the wort and added the yeast.

Correction, I used 100g of dme. Sorry!

I haven't checked the gravity of it but I was just thinking if the yeast really took off, there would've been a lot of krausen.

OK, so I created a yeast starter and added a fresh pack of WLP099. I aerated the wort before I added the yeast and it immediately started to show some activity on the stirplate. However, it slowed down within a day. It's been 5 days now and there was never any krausen. I doubt there's going to...

Got it. Thank you!

So, it looks like alpha amylase works best between 155-165F. Am I supposed to warm up my half fermented beer to that temp? Or would I just have to wait longer at say about 70 degrees? How long would it take for the amylase to be done working?

Ok, thank you!

Hey guys, sorry for the late reply but thank you all so much for your tips and advice. I really appreciate it! I think I will first try to introduce some Alpha Amylase. Then, get a starter going with some champagne yeast and pitch at krausen. (Any suggestions on which specific yeast works...

Hi All, I'm trying to brew a REALLY big Imperial Stout and my fermentation is stuck. I used MoreBeer's Imperial Stout recipe as a base and added more ingredients. See below: 15 lbs 2-row 1 lb Carapils 1 lb Crystal 40 8 oz Roasted Barley 6 oz Black Patent 6 oz Chocolate Malt 2 lbs Oats 1 lb...