Last Activity:06-28-2014 11:07 PM
Posted in thread: Dealing with a stuck fermentation. What's next? on 09-10-2013 at 02:24 PM
That is most likely the problem. Take a reading with a hydrometer. I am willing to bet it will
be much lower.Yep, that was it, 1.0005. Thanks guys, I now have a much better understanding of
Posted in thread: Two batches, two stuck fermentations. on 09-10-2013 at 04:30 AM
It's good. Alcohol is less dense than water, so it makes sense. FG is actually 1.001 when the
temp was normalisedhttps://dl.dropboxusercontent.com/u/4820019/CameraZOOM-20130909173554689.jpg
Posted in thread: Two batches, two stuck fermentations. on 09-10-2013 at 12:21 AM
Update. I took a hydrometer reading. 1.000!!!!!Why is there such a discrepency between
hydrometer and refractometer?
Posted in thread: Two batches, two stuck fermentations. on 09-09-2013 at 10:10 PM
Extract or All Grain batches?Mash temp?refractometer or hydrometer readings?the 3724 needs
heat, like 90+ and it will finish like a snail.............maybe 4-5 weeks and finish below
1.010 easily but ...
Posted in thread: Dealing with a stuck fermentation. What's next? on 09-09-2013 at 05:21 PM
All grain recipe ( used Belgian yeast, not French.Mash was done at 151F.I'll pull a sample and
see how it tastes. I've been using a refractometer for readings, so I will see if the
hydrometer agrees ...
Posted in thread: Dealing with a stuck fermentation. What's next? on 09-09-2013 at 05:39 AM
Oh brew wizards, I have a problem.I have brewed a Belgian Saison using the Wyeast 3724 on July
21st (which is notoriously sticky), and my gravity stuck at 1.025. I know what I did wrong, and
what I ha...
Posted in thread: Two batches, two stuck fermentations. on 08-22-2013 at 05:36 PM
Try gently stirring with wort with a sanitized spoon to get some of the yeast that may have
dropped to the bottom back suspended in the liquid.I did that, and it's helped a little (1.025
down to 1.020...
Posted in thread: Two batches, two stuck fermentations. on 08-22-2013 at 04:29 PM
I'm brewing a Hefe and a Saison right now, the Saison is using the Wyeast Belgian Saison (3724)
and the hefe is using the Weihenstephan Weizen (3068).I pitched the saison on July 21st, and
the Hefe on...
Posted in thread: too quick? on 05-22-2013 at 07:05 AM
I've had that happen before. Give it another week. the fermentation is probably just trickling
along nice and slow right now.
Posted in thread: Wyeast 3711 - stuck fermentation and bottle bombs. on 05-22-2013 at 06:00 AM
the 1L swingtop bottles seem to be able to take the pressure, the rest (a mix of 330mL and
650mL bottles) seem stable now. The belgian (Duvel/Draak) style bottles are all intact, thicker
glass I guess...