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That is what I am assuming too Scott. This would be enough to push me to starters as I dont like the idea of trying to cool the wort down from pitch temp to ferment temp at the same time the yeast is warming it up. My ferment room stays 65F, so I will need active cooling and I can forsee the temp fl...

So any guess as to why the bottle says "pitch at 70-75" and the webiste for the same product says "Optimum Ferment Temp. 65-68°F (18-20°C)"? I guess i should be asking WL that question, but my far reaching assumption was that maybe there is a pitching temp and a fermenting temp that could sometimes ...

Also, give a try to 90 minute mashes. If you see no difference then carry on as normal, but we would always recommend 90 minutes. There may be no starches at 45 minutes (iodine test seems OK), but you may still have long branched chains (amylopectin, amylose, dextrins etc.) which will affect attenu...

VonBobo, looking over the BIABACUS file you ended up with 40.75L of VAW, where as the Projected volume was 46.31L. That difference may have given you 1.057Sg instead of the 1.050Sg Projected. The recipe used 68 parts of Pale Ale, and 32 parts of stewed Grains, or 32% of the grain bill has been pre-...

Mad... Well, the hot liquor started at 160f to balance the incoming grain at 70f. Im sure it spent a few minutes above 158. But I was under the impression this was standard practice? I also thought the high wort mark for preventing long chain sugars was 170? Where do I go to find fermentation temps?...

Thanks everyone for your replies. Mash temp was 154, mash ended at 45 minutes and temp was 152. (I was worried about this to begin with... maybe this was for 3v system where a 15 minute sparge was assumed and not listed??? Is this where the iodine test would be helpful?) Yeast was Wyeast Northwest a...

ABV low

Hi! I have completed about 5 or 6 BIABs now, and currently I'm working on my ABV readings and calculations and I feel like I have been coming up short on the ABV readings. For example, here are the numbers from my last batch: Target volume was to be 10.5 gallons into fermenter, but my boil loss calc...

VonBobo, Stout takes longer to Ferment as well as clear, if you leave it on the yeast cake from more than 21 days the dead yeast can Breakdown and give bad off flavors. If you brew often, transfer the Stout to a secondary, a few days after the yeast falls, or about 1.020SG. Keep it under a airlock,...

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