Recent content by LanigansBall

They don't all stall exactly at 1.025, just around it. Some stay up at 1.027, other get down to 1.020. It likely isn't a measurement error because checking the gravity of tap water gives me exactly 1.000. I haven't checked with another because this one's been accurate for the OGs (and tap...

That's a good analogy. Are there ways to prevent it short of buying fermenter wraps? I'm not really in a position to buy more equipment right now.

I've been doing ales across the board, so I wasn't sure if that would actually be helpful. So far I've done Irish reds, stouts, cream ales, IPAs, and brown ales, to name a few. Nothing with lactose or anything that would give me those kinds of readings, no.

My only question then is why would it matter if the ambient room temperature is well-within the yeast's preferred range?

I've worked in IT, so I get where you're coming from. No, always plenty of space below for an accurate reading.

My temperature range fluctuates with the seasons, so it's consistent over the course of the average fermentation. I'm interested in the temp dive @brewdude88 mentioned. Any idea on what causes that? Is it mainly the exothermic fermentation slowing down?

Yeast is Safale US-05 and S-04, with most recent batches being US-05. My OG's have been anywhere from 1.040 to 1.070, so I wasn't sure how helpful that was going to be to mention. Most have been somewhere around 1.055.

Sorry, you're right. I didn't specifically mention my hydrometer. To be honest, I always forget refractometers exist.

I mentioned my hydrometer in the original post, but you mentioned a correction. I don't know anything about FG corrections beyond temperature.

Thanks for so many good replies so quickly. For the mash temp, that's a relatively recent change. Before, I was mashing around 150, though this could also be in doubt because it was before I had my digital thermometer. It was also a change that was recommended by a homebrewing friend who gets...

I'm driving myself insane trying to figure this out alone, so I figured it was time to try out the forums. The basic situation is every ale of every style I've made with safale US-05 and S-04 have stalled fermentation somewhere around the 1.025 gravity range. One of the only times I've cracked...