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bamboozled

First, THANKS for the input!!! Much for me to consider when I go for the second attempt. This yeast is fairly fresh having been packaged at the end of Nov 2020. Beersmith estimated a 500ml starter and I bumped it to 800ml at 1.036 which should have given me 1.56B yeasties but I didn't...

Thanks! Yeah, bumping the temp up to 60-ish was my next step. I'll do that tomorrow around noon. BTW, I should have mentioned that this is a 2.5G batch so hopefully my starter was more or less appropriately sized.

A couple of days ago I brewed Allagash Brewing Co.’s Nowaday Blonde Ale clone from a recent BYO magazine article. The recipe specifies a fermentation temperature of 50° for a WLP400 yeast. I pitched an 800ml starter the next day around noon at 50°. Now approximately 30 hours after pitching...

We've been brewing all-grain for a few years now using well water and the beers have been good. Now we're interested in modifying the water (well or RO as necessary) profile to enhance the beer style. We have a profile on our source water but what we haven't found is a good reference...

Two weeks ago I brewed up an Irish Red recipe I've used a few times. Mashed at 156° for 75 minutes and boiled for 75 minutes. I expected an OG of around 1.049 but was surprised when it measured at 1.070. Also noted that the volume was low at only 4G. I pitched White Labs Irish Ale yeast at...

Finally had to clean one of the carboys with mineral deposits so could rack an Irish to secondary. I poured 3/4 gallon (that's what was left in the bottle) of vinegar into the carboy and laid it on its side in the yard. Every 20 minutes or so I'd scrub the portion that had been soaking with a...

I had a carboy that had a thick crust of super-dried krausen in it that I filled with water to let soak. Life happened and it was a month before I got back to the carboy. Now I had other "things" growing in the carboy but the krausen was pretty soft. So, I drained the carboy and while...

Yep. I checked with me and I'd definitely like to have one. :ban: