262 replies to this topic

[Mya]

I had a less than spectacular brew day myself. I'm starting to think this recipe is cursed.

brewing it this weekend, you STHU!

[MtnBrewer]

brewing it this weekend, you STHU!

Someone needs to shut their WM. If any of you lesser brewers fail at this, let me know and I can send a bottle or two.

[Genesee Ted]

*heads to basement to pull a sample*edit*delicious*Other than my mill's gap being too big, no problems here.

[matt6150]

Mine tastes delicious as well. I did miss my volume, but that was my fault as I left some behind in the mash tun.

[positiveContact]

only a few days in primary for me. I more or less hit the gravity I wanted and I'll have some spare beer. I make the recipes up for 5 gallons, assume 70% efficiency. then I usually end up with 5.5-5.7 gallons and 75-80% efficiency. kind of backwards I know but if it aint broke!

[al_bob]

Are you guys all having your yeast finish out in a week? the 1450 Denny's Fav? I've got a beer that doesn't want to stop bubbling after ten days using it, and I'm worried I picked up a bug at Big Brew.I threw it in the fridge to do a hard cold crash. I don't have an accurate hydrometer on hand unfortunately. I'll find one tonight. I'm bummed, cause it tastes great right now. But, it shouldn't still be fermenting after this long. It happened to me one other time, but it was from bad yeast I got form another brewer. This was fresh, and I was clean as usual, but you never know.

[positiveContact]

degassing?

[al_bob]

degassing?

It just seems a little too steady. I fermented at room temps, still maybe 70, 72 at the highest, so it should be done.Did yours finish in a week?

[positiveContact]

It just seems a little too steady. I fermented at room temps, still maybe 70, 72 at the highest, so it should be done.Did yours finish in a week?

still fermenting (brewed on saturday). typically i've seen this yeast do it's thing in about a week though. this batch is already slowing down quite a bit.

[matt6150]

Yeah mine finished up in less than a week. It hadn't changed in 4 days so its in the fridge now cold crashing. Has anyone gotten any FG, mine was 1.017. Seemed kinda high.

[Genesee Ted]

I think mine is 1.015, but I can't remember offhand

[MtnBrewer]

Mine's still slowly finishing up so don't sweat it.

[matt6150]

Sometimes I think my patience gets the best of me. Maybe I should have waited longer to see if it would drop some more. But besides giving it more time to clean up and such, should it not be done with the same gravity reading 4 days apart? What are some tricks to get to or what determines how far the FG will get? I know different yeast is a factor but if all the same yeast is used what else are the contributors? Thanks

[MtnBrewer]

Sometimes I think my patience gets the best of me. Maybe I should have waited longer to see if it would drop some more. But besides giving it more time to clean up and such, should it not be done with the same gravity reading 4 days apart? What are some tricks to get to or what determines how far the FG will get? I know different yeast is a factor but if all the same yeast is used what else are the contributors? Thanks

Mostly grist composition and mash temperature. More crystal malt means higher FG, sugar or honey lowers FG. Higher mash temperature -> higher FG. The amount of yeast pitched, oxygenation and fermentation temperature play a role as well.

[matt6150]

Mostly grist composition and mash temperature. More crystal malt means higher FG, sugar or honey lowers FG. Higher mash temperature -> higher FG. The amount of yeast pitched, oxygenation and fermentation temperature play a role as well.

Ok thanks for the tips. To be honest I need to get a better handle on keeping my mash temp in check. Everything else I think I have covered. I've seen a pic of your mashtun somewhere, where did you get that temp gauge, I need to get a setup like that.

[MtnBrewer]

Ok thanks for the tips. To be honest I need to get a better handle on keeping my mash temp in check. Everything else I think I have covered. I've seen a pic of your mashtun somewhere, where did you get that temp gauge, I need to get a setup like that.

I got the thermometer from Omni Controls. It's an Extech digital. I have a pair of them, one in the HLT for fly sparging and the other in the mash tun.https://www.omnicontrols.com/detail.aspx?ID=45300

[matt6150]

I got the thermometer from Omni Controls. It's an Extech digital. I have a pair of them, one in the HLT for fly sparging and the other in the mash tun.https://www.omnicontrols.com/detail.aspx?ID=45300

Thanks. So +or- 2 degrees, seems like a lot? Also I didn't see anything about how it attaches. I'm thinking its a 1/4 npt or something?

[MtnBrewer]

Thanks. So +or- 2 degrees, seems like a lot? Also I didn't see anything about how it attaches. I'm thinking its a 1/4 npt or something?

I want to say the one I got was more accurate than that. Every so often I calibrate it against a medical thermometer and it's dead on. It does have an adjustment screw to calibrate it.I used a Zymico Thermosight to mount it. It doesn't have an NPT thread or anything, it's just an o-ring seal.

[Mya]

In the Carboyeverything went surprisingly wellhit my mash temp @150 sparge didn't stick at all, got my gravity and volume spot on, color is pretty spot on despite using a mix of Special Roast and Regular Chocolate Malt to sub for Pale Chocolate.at the last minute I changed up the hops I had and unopened pack of NZ Motueka pellets begging to be used, so I did the following1.2 oz Motueka Pellets @7%AA FWH1.5 oz Centennial Pellets @9%AA 10 minutes1.0 oz Motueka Pellets @7%AA 10 minutes1.0 oz Centennial Pellets @ 9%AA Flameout Whirlpool 15 minutes pre-chill1.0 oz Motueka Pellets @7%AA Flameout Whirlpool 15 minutes pre-chilpitched a liter of 1450 Slurry after O2 aerationlets roll!