Recent content by wolfman_Jay

feinbera. Nah. I get ya. I was thinking the same thing. Stupid me. I was taking the initial reading from the extracted mash water only and not before it was mixed with sparge and such. Still don't know why my target was SO off. Im usually only off about .001 gravity the most. I know my FINAL...

I chilled to 70º before measuring. Always do. I agree it should have raised even a bit. When I measured the mash pour off it was filled a bit with grain residue so perhaps that gave me an inaccurate reading to begin with. The Rye looked a bit whole. Never used rye before so wasn't sure if that...

Did a mini-mash brew for a Rye Pale Ale this weekend with- 4lb. 2 Row Pilsner 1.5lb. Rye .5lb. Dark Munich 3lb. light pils LME at end of boil... My end OG numbers were WAY off. According to my app should have been 1.050. Read at only 1.030. My numbers seemed on at the end of the mash...

checked gravity last night and it definitely is not fermenting. shook up the settled yeast a bit after that and brought up the temp with a heating blanket and this morning. Presto! This morning I have a good krausen formed and the airlock is bubbling! Thanks guys!

Not much foam if any. And colohox, sorry, it is running about 68º-70º according to the fermometer on the outside of the carboy. Tonight will be 72 hours. I just never ran into this long of an inactive fermenting. But pitching a new yeast is advisable after that, is what you're saying?

Appear to be having some trouble with the fermentation on my latest brew. Here are some details... mini mash of 4lb. Marris Otter 1.5lb light munich 8oz Kiln Amber Biscuit 4oz Roasted Barley .5oz Nugget hops (60 min) .5oz Fuggles (10 min) .5 oz Fuggles (5 min) .5oz Nugget & Fuggles...

Anyone out there ever "brew" perry? If so, any idea where one could purchase the pears needed to properly ferment the alcohol? Other than growing the fruit itself.