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So I just checked my hydrometer in RO water and after temp correction it reads 0.998 so that means my actual FG on the IPA is 1.003.. still too dry. Good call with the mash thermometer! However I have checked this against my inkbird thermometer and they are the same.. I suppose they could both...

Yes gravity readings are pre packaging. I sometimes soak carboy after, but havn't always. This last one I soaked before and visually inspected for anomalies. Also its likely a different carboy anyways ( I have about 6) Transfer to carboy via silicon tube(new) I then oxygenate with an air pump...

Wow thanks for all the quick replies! I'm using a hydrometer (will check with RO water tomorrow) but pretty sure it's accurate. I brewed a saison a couple years ago, but again, I cleaned the crap out of the glass carboy. Took about 7 days or so to Ferment the Ipa.. They don't seems to...

I have read everything I can find on this topic, but no conclusion yet.. so here it is.. My last few brews have been fermenting very dry 1.004 ish I brew allgrain, ferment in temp controlled chest freezer with thermometer probe taped to side of glass carboy. I just bought a new mash tun, and...

I did perform a diacetyl rest, as mentioned in a reply above

Filled with sanitizer and purged with co2

I fermented at 50C for about 10 days before slowly increasing temp for D rest. Held for a couple days, then slowly back down to 2C for 2 weeks

I close transfer using c02 at about 2psi

If anyone has some insight or had similar issues, please let me know! I brewed a blonde ale, kegged and immediately bottle about a dozen for a friend(bottle conditioned). Force carbed the keg and after a week or so tasted it. Initially thoughts were: Wierd esters and fusel alcohols... not clean...

I used baking soda only because I assumed I wanted to avoid a low mash ph (thought it would fit the style) and to bump up Na as well.. so avoid baking soda next time?

Thanks guys for the replies, certainly something to think about. Still unsure what it was... over sparging is a good consideration Brungard! I'll keep an eye on that next time. So at least the consensus seems to be its not due to high sulfate content? And I should be able to get away with 130ppm...

Hello guys, so my last few beers turned out really well and am feeling pretty confident In my process, but just ran into an issue again and was hoping to get some insights. Problem: Getting harsher flavours (from what I assume is high sulfate content) on the end of the flavor profile, with long...

Awesome, thats great to hear. Much appreciated!!

Hey thanks for the quick reply! Yeah I was kinda nervous boiling on the coil top, I have always used gas/ceramic top before. So do you think it will give a burnt flavour? Should I decant and pitch or go to the hbs tomorrow and purchase 2 packs of yeast? 😕$$

Hello guys, so I've brewed a lager today and have it in my chest freezer at about 50F good to go..I pull out my yeast starter and see black streaks on the bottom. I've made about half a dozen starters before and have never seen this. The rings look similar to the coil top stove I used to boil...

Excellent thank you!

One more question... I have a good 3 inches or so of trub.. with the cubes still impart oak flavour?

Thanks so much guys! I'm glad I asked, I almost racked it the other day. That sounds good I think I'll add oak now, let it age for 3-5 months and bottle with fresh yeast

Hey guys so I brewed up a batch of Barley wine about a week ago, 1.102. I haven't checked the FG, but with 5 days of aggressive fermentation and a healthy yeast starter I'm fairly confident it is fermented out. So my plan was to rack to secondary on oak cubes, but the smallest carboy I have is...

Okay awesome thanks so much for your input!!