Recent content by Smitty4263

I am weighing all my options to sour with Omega 605 and ferment with Omega Kveik 061. Right now I am planning on co-pitching both since I am able to keep the fermentation temperature at the higher end. I have also looked into the kettle sour path but I am not sure about temperature control...

Is my fermentation stalled? I am using 2 packets of Philly Sour in 5.5 gallons. It went from 1.064 to 1.048 in the first two days but has been stuck there for two days (almost 3 days). The temp started at 70F and hit 66F at a point. I was able to get it up to 74F for the last day. I read that it...

I am storing my Philly sour yeast in the fridge right now. Do I need to get it to room temperature before pitching or can I pitch right from the fridge?

No bag in the mash. I got the grains crushed from Northern Brewer. They seem to do a great job crushing. I think that has something to do with great efficiency. I pretty much followed the guidelines. Mash in, let it settle for about 10 minutes and then start recirculation. Stir the mash every 15...

I think it is feasible to hit the 7-9% abv range with 16 lbs of grain and decent efficiency. I am 2 brews in on the Foundry. The first one was an IPA with 13.5 lbs of grain. 1.065 OG and 1.015 FG landing around 6.6% according to Brewers Friend. I got 79% efficiency on the mash and 76%...

I ran some tests with timing this past weekend on my new Anvil Foundry before I actually brew. I read that for mash out you start timing the 10 minutes when I hit 170. It took about 20-25 minutes to go from 152 to 170. Does that extra time in the mash effect it? Should I incorporate that time...

I know that you can remove yeast from a conical and use it as a primary and a secondary but if I want to add adjuncts how do I avoid adding too much oxygen? I imagine just dropping in whatever fruit or coffee/chocolate would cause a splash.

Hello, I am looking to upgrade to all-grain brewing with an all-in-one system. I have been doing research and am looking at the Grainfather or Anvil. I have read up and down, contradicting reviews for both. I have the ability right now to brew indoors or in the garage and store the fermenter in...

I am going to be brew this within the next week or two. I wanted to post the recipe I plan on using to get some feedback and hope you can answer a few things I am iffy about. I put this recipe together loosely based on a West Coast Imperial I brewed a few months back that turned out great...