Recent content by AT-JeffT

On a personal note; It may be quite a while before I can post another definitive test. I would like to do another bottle test to be sure. I would like to give the bottles longer and bottle more than one to be sure. Sadly, I find my motivation to homebrew waning. We've expanded our...

Big news Everyone, A very possible break through. I believe the source of the overcarbonation in my bottles is due to my lack of dedicated beer lines. My standard procedure(until this discovery) was to move my single beer line from keg to keg to serve all the beers I have in kegs. Typically...

Yeah, I rouse daily. I've certainly found that anything over 2.5vols does not suit this yeast. Maybe 2.5vols would be fine once it's stable. In either case, I do prefer around 1.5-2.0 volumes. If you have the time, please look over the thread from post #1. I would love a simple solution to...

I can't speak on the bottle conditioning part, but my beers that are kegged and then bottled form the keg still exhibit the continued attenuation. I do use starters. I've tried overpitching as well as underpitching. Do you use yeast nutrient by chance?

Hey GBX, Yeah, I've read through all the pages in that thread. Nobody seems to have a definitive answer as to how to solve the issue. Some users have the issue, some don't. I want to figure out why and solve it once and for all. I'm very familiar with 1318. It's 1968 or bust for me...

Still at it. Bad news on the dissolved oxygen meter. I've been using it at work nearly everyday but it takes about a gallon or so to get an accurate reading. I'm thinking the yeast nutrient thing may be promising. I make starter with the end of runnings. I know the later runnings have...

I had an IPA in the fermenter I thought I would try yeast energizer on. fermentation stopped at 1.016 Roused with spoon 1.014 ~2.5tsp yeast energizer in boiled water yielded 1.010 Might be on to something here. I'll bottle some once its bright and carbonated. I'll report back in 2 months, ha.

Still working on this. The scottish ale exhibited symptoms at 2 months in the bottle. This is a significant increase in shelf life, but still unacceptable. I never measured the bottled co2 volumes but the gushing (at room temp) was enough to let me know it had increased. I will have access...

Any luck with the 36hr o2?

Jammin, thanks for sharing your results thus far. Please follow up with how it turns out in the bottle. 1.013 to 1.008 is a significant drop; glad it happened in the fermenter and not the bottle. Hope this solves any bottling issues you may encounter.

Test number 2 with the scottish ale went well. It's done fermenting as of today. I took daily gravities on this one. Here's how the fermentation went. Day 1: Pitch, swirl fermenter to break up yeast, then oxygenate 2min. 12hrs later oxygenate again 1min Original Gravity: 1.048 Day 3: 1.025...

Opened a bottle today. No cidery or tart off flavors! I tested the gravity of the bottle 1.010. There seems to be a slight increase in carbonation (as the 1.002 point drop in gravity would suggest). The beer was carbonated to about 1.5vols in the keg. So the beer has plenty of room to...

I'll open a bottle later today and take a gravity and check carbonation then compare it to a sample from the keg.

I spoke with a brewer at Wyeast about the issues I am having. What we discussed: 1968 Does indeed have a high o2 requirement. Do a forced ferment test with pitched wort (from the fermenter). A gross overpitch (which I was doing previously) isn't as informative as a sample of your actual...

Thanks for the link. Yeah, I don't buy the "It has to be an infection." I used to worry about that but now I'm convinced its not. 1) A degassed sample doesn't exhibit the tartness or apple flavors. Acid (tartness) won't disappear when degassed. If it were an infection those off flavors...