Recent content by Phoenix1854

Thanks all for the info. I suspect you are right, it just stalled because of the low temp.

Dry or liquid yeast? If dry, did you rehydrate?

After initial great results with Omega dry Lutra Kveik on a New Zealand Pilsner, I figured I’d try it with a Baltic porter. This beer had an OG of 1.077, but only attenuated to roughly 1.029. The recipe was as follows: 50% Munich 40% Pilsner 7.5% Briess Extra Special 1% De-bittered black malt...

So serving pressure at 11-12psi is not recommended? That seems to me my first issue. Thanks for the info. I’ll try lowering the pressure on the keg and see if that improves the process.

Hey all, I’m bottling with the Tapcooler from the tap for the first time and had a question about the PRV. Is this left closed at the beginning of and during filling and then opened after the bottle is filled to release pressure? Or do you open the PRV prior to filling and keep it open? I did...

Thanks to everyone who replied to this thread. Really appreciate all the great advice. Perhaps ironically, I won third place in my first ever homebrew competition this past weekend for my coffee porter, which was one of those that required a blowoff tube and I thought had ceased fermentation...

Sounds promising. I may try that first to see if it is effective since it is the cheaper option.

Would Fermcap-S also be a potential problem solver for huge fermentations and preventing the use of a blowoff tube?

Thanks for all the great insight everyone. I think a Little BMB might be a good investment. My beers certainly do not come out bad and are actually quite good, so it could just be an issue related to readings with a $20 refractometer/wort correction factor.

Primarily oxidation. Would fermenting 1 gallon batches in a 3 gallon carboy have any negative effects such as oxidation?

I have not actually. I usually just use the default wort correction factor (which is 1.040 on Sean's calculator). Is there a suggested method to do that? The robust porter I referenced was very dark, almost stout like.

I use Sean Terrill's calculator to measure once alcohol is present. Since I only brew 1 gallon batches, I would rather not use a hydrometer.

I have considered it. Would too much headspace negatively impact the beer?

Anything with an OG of 1.060 or greater tends to need a blowoff tube. That has been most of my beers. I brewed a amber ale and session IPA that had OGs of 1.055 and 1.046, and both hit their intended FG and did not require a blowoff tube. I generally alternate back and forth between extract...

I definitely pitch enough yeast and I assume that I have enough yeast left in there to finish the job. As for headspace, I usually fill hit the "One Gallon" marker on your typical 1 gallon glass carboy, or just below it. So I think there is enough. I recently brewed an all grain robust porter...