Search results

Yeah, I compensated for the alcohol effects and the temp was 68° which is what I have the refractometer calibrated for. Going to get a reading again tomorrow after the secondary fermentation with us-05

It was a corrected refractometer reading

So unfortunately at the time I had originally posted I had already transferred to the secondary, stupid me. I reconstituted and pitched us-05 and fermentation pic ked up again, its now subsiding so I'll do gravity and taste test soon.

Thanks, hopefully will get it going again .

Hey guys, Brewed a Saison with an SG 0f 1.054. Its currently at 1.031 after three weeks in the primary. It's a 5 gallon all grain batch and temp was holding steady at 70F. Used the Wyeast Belgian Saison strain, should I be patient or try to repitch more yeast to get it going again? Thanks.

Still nothing, not even the tiniest bit of activity. Should I try repitching? Been at least 36 hours.

Brewed a double IPA yesterday and pitched two packs of mangrove jack west coast yeast. Its been almost 24 hours and have no activity in the fermenter. Anyone else have delayed start time with this yeast or do I have bigger problems?

I've been all grain brewing for about 1.5 years now using the batch sparging method, and have been getting efficiencies around 60%. Next brew will attempt fly sparging to try to get a better efficiency. Has anyone noticed a rise in efficiency after switching to fly sparging? Any tips would be...

We took gravity reading, everything seemed to be fine. Had nice activity in the primary.

Is there anything special I need to do with that yeast or do I just pitch it and wait?

Definitely enjoy sours. I'll take your advice and give it a shot.

So do you think its a total bust or can it be salvaged in any way?

What do you think guys? Amber ale transferred to the secondary about a week ago and this showed up.

I've been using Whits Labs California and have been making a 1.5 liter starter

Really appreciating all the suggestions. Can't wait for the next brew day. Definitely gonna do the hop stand and dry hop and add more hops.

I'm gonna give all these suggestions a try next time. I'm really looking for a nice citrusy flavor and aroma and it kills me that I can't get it

I'll give those suggestions a try. I've wanted to add more hops but the ibu's on beersmith go right off the chart. Guess I'll just try it anyway. I've been meaning to get the water profile from our town but haven't done so yet.

Hey guys, just finished my fifth all grain IPA and have been disappointed with the hop flavor and aroma. The last IPA I did used 1oz citra at 60, 1.5oz cascade at 30, 1.5oz cascade at 15, 1oz citra a 5 and then whirlpool with 1 oz citra. The bitterness is there but can't seem to get the...

I made an ipa a few days ago. OG of 1.070. I usually double pitch wyeast or white labs but didn't this time and didn't make a starter. When I put the white labs in it came out clumped in the primary and now three days later haven't really seen any activity in the airlock. Could there be a...

Just an update to the floating hop issue. Tried to transfer to the bottling bucket with the hops on top and it was a mess. Even ended up getting hops in some of the bottles. Will wait longer next time for them to sink.