Recent content by LowOG

I'm considering this freezer with a 6" collar. Any possibility of getting 3 ball locks, a 5 gallon carboy, and a 10# CO2 tank in there with a 6" collar?

Thanks everyone, to clarify, the only reason for the malt is to leave residual sweetness so that I can bottle carb something that isn't completely dry. I know the yeast will completely ferment the blackberry juice and the simple sugars from the malt, but there should be some maltotriose left...

Hey all, It's almost blackberry season in Oregon, and since so many grow wild here I thought I'd try my hand at blackberry cider. I began thinking about doing this as a wine, but the amount of blackberry juice I'd need seemed daunting. I didn't want to backsweeten, so I'm going to try doing a...

No worries fili123, I ended up pitching the 3711 and got down about 4 more points, for future reference. Thanks!

Got this tip from a friend when I was in a similar situation. In case you mashed too high for your target attenuation: "Turn it into a bruin style ala russian river/dissident: use this yeast, 80% good up to 11 abv, not too funky, sours faster than most (6 mo vs 18 mo)...

I've got a Strong Dark that went from 1.103 to 1.028 and got stuck there (target was 1.021/80%). I racked onto a yeast cake of the same yeast and it had no effect. Added some sugar, nothing. I threw in some 3711 with 1/2 teaspoon of yeast nutrient and a slow fermentation began. Three days...

Not sure if anyone can speak to this, but thoughts on using burnt honey as the fermentable in EdWorts apfelwein instead of corn sugar?

I wanted to give an update on this since I couldn't find the answer anywhere else. The beer tasted sweet at 1.028, so I added 3711 on the 13th. On the 16th the beer was at 1.024, which was my high target. I activated the smack pack and added 1/2 a teaspoon of yeast nutrient, not starter or...

I'm in a similar situation, did the 3711 work?

Thanks all. I just bottled another beer that had 3522, so I threw this batch onto a second yeast cake with about half a pound of demerera sugar, hoping to restart fermentation. If I can't get below 1.028 then next step will be 3711, but I will post if this second yeast cake thing works!

Sorry to bump my own thread, but after 2 weeks I'm stuck with a gravity of 1.028. I'm going to rack it to secondary this weekend and hope that heating it to around 70 will start things back up. Any other suggestions for making it to my target 80% attenuation? Thanks!

Hey, I was hoping for a second set of eyes on this recipe, one of my first that's more complex: Belgian Strong Dark Ale OG: 1.104 FG: 1.021 Attenuation: 80% ABV: 11.1% Efficiency: 60% IBU: 28.4 Yeast: Belgian Ardennes (yeast cake) Fermentables 7 lbs Light DME 4 lbs 2-Row 1.5...

Thanks for all the responses. I still have my latest gravity sample in the fridge and I plan to take another reading tonight, and for a few days. There may still be CO2 in there that's messing me up. I've been venting the bottles over the past couple weeks, it's been a continuous problem. I...

So, I brewed my third batch, extract with specialty grains, and used a harvested yeast. The batch was brewed on November 23rd, left in primary for a month, and bottles on December 24th. OG was 1.065 and FG was 1.019, about 71% apparent attenuation. I added 5oz dextrose to the bottles to carb...

I harvested from a 3 pack of the small bottles, they all have the same yeast I believe. It worked out fine, and I've harvested others from one big bottle and those have taken off too. My only brew with the Chimay harvested yeast went from an OG of 1.073 to 1.016, about 78% apparent...