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I recently did my first yeast harvest from a Cooper's Sparkling Ale bottle, grew a nice colony, and pitched into my first attempt at a Cooper's Sparkling clone. From what I've read, the FG should be at 1.005 or lower. Has anybody that has harvested this yeast put together any data on the...

I'll make it real simple. After mash out, stir up the grain, then vorlauf until the runnings are clear. Then open up the spigot and drain the mash tun. Measure the liquid drained, calculate how much more wort you need to reach your goal pre-boil volume, then add that volume of water to the...

I also looked at the link for your mash tun build and I saw that it uses a stainless braid. From what I understand, fly sparging with a stainless braid is generally not recommended as it does promote channeling.

A couple of things I picked up on: 1. The original gravity specified in the recipe always refers to the post-boil gravity at roughly room temperature. Your gravity was still low, but not as bad as you made it out to be. 2. 45 isn't terribly long for a mash conversion. Most recipes call...

And what was the volume of wort you collected?

Wait... is 1.022 the gravity before or after the boil?

How many lbs of grain?

What about mash thickness and temperature? Where you able to check the mash pH?

72% attenuation sounds like a solid effort from this yeast. Like you said, the high OG messed you up from the start. Regardless, I'm sure it will still be plenty drinkable. I'm still hopeful that I will hit it next time once I sort out my thermometer issues. I had higher then expected...

The F.G. of this batch is 1.015. Not quite as low as I was shooting for, but the flavor and body is nice in the sample I took. I'm still trying to work out possible thermometer calibration issues I ran into, so the mash temperature may have been a bit higher than intended. Not perfectly...

I asked one of the guys at my LHBS about yeast attentuation a few weeks ago. He clearly had no idea what I was talking about.

Frankly, if the guys at your LHBS are unwilling to help, it is likely they are unable to help. This should be well within the realm for "experts". It would be helpful to know if you are batch sparging or fly sparging. Batch sparging is much easier, but you may get a reduction in efficiency...

Does anybody have a solid all-grain recipe for North Coast Red Seal Ale? Despite its awesomeness, clone recipes for this brew are hard to come by. Any help is appreciated!

I checked them both at room temperature after leaving both on the counter side by side last night, and I was starting to see what you mention here. The there is still a variance, but the gap has closed a bit. I'll check them both at boiling temps this evening. Thanks!

I took a reading this evening, as the bubbling is beginning to slow. I'm down to 1.019 after 5 days. There's a bubble about once every 3 or 4 seconds now.

Good news on the mash temp. I used one thermometer to measure the strike water and another that I stuck in the mash tun after the water was added and let it in there for the duration of the mash. When I pulled it out, it read 152F, not the 145F I was shooting for. Not great, but it wouldn't...

I recently moved, and I wasn't able to take my old fermentation fridge with me, so, unfortunately, I'm at the mercy of the ambient temperature in my basement which is currently 62F. It's still fermenting at more than a bubble a second after 5 days. I plan on taking a reading once thing slow...

This is great. I can see the posts now: "You just ruined your batch! HAHB!"

I agree with the others that it does not sound like a mash issue. Did you take gravity readings before and after fermentation? If your O.G. was within range of what was expected, then the appropriate conversions took place. The fermentability of these sugars is unknown at this time, but...

Agreed! This is possibly the best thread I have ever read on this site. This is a brilliant idea for a reality show. Send two teams into a junk yard to find all of the materials required to build a brewing system, brew the beer, and then meet back in several weeks for a taste show down...