Last Activity:08-07-2012 10:14 AM
Posted in thread: PSA: Foolproof Stuck-Ferment-Fixer on 08-07-2012 at 03:14 PM
its been 24-30 hours so far and still no bubblin in the airlock. is this a time to worry or am
i just being impatient:confused:If it's not re-started today, I'd be thinking about a "Plan B".
Note my c...
Posted in thread: PSA: Foolproof Stuck-Ferment-Fixer on 04-04-2012 at 11:52 AM
I might just have to try this, I have a 1.104 RIS that stopped at 1.034 and I really wanted it
down to 1.025 at least. I have an S04 DIPA that should be done in about a week maybe ill wait
and give it...
Posted in thread: Stuck Fermentation w/ 1056 on 07-26-2011 at 05:00 PM
So just to put a happy ending on this story, I bottled 6 weeks ago and had my first bottle last
night. It turned out amazingly well - not too dry, not too sweet - way beyond what I expected
given all ...
Posted in thread: Carboy/ Keg Cleaner Giveaway on 06-08-2011 at 03:47 AM
I'll be your best friend.... :)
Posted in thread: Stuck Fermentation w/ 1056 on 06-01-2011 at 04:23 PM
Did you get your amylase at your LHBS or do you think it's something that can be found at a
heath food store or something? Our local brew supply shops here are pretty wine-centric...Not
my LHBS but a ...
Posted in thread: Stuck Fermentation w/ 1056 on 06-01-2011 at 03:35 PM
So I'm interested in hearing how this all worked out for you, did the enzyme bring it down to a
good place or go right down to 1.000? :)Good timing, as the fermentation has finally petered
out and I w...
Posted in thread: Stuck Fermentation w/ 1056 on 05-17-2011 at 06:47 PM
Also, never raise the temp of your beer to 180 after fermentation...EVER.Oh, I thoroughly
realize that would have been an unusual step - there's already been a few of those with this
batch - and since...
Posted in thread: Stuck Fermentation w/ 1056 on 05-17-2011 at 06:07 PM
At this point the enzymes have likely already broken down all of the sugar. They finished their
job a long time. Heated it really wouldn't do anything other than maybe kill off the yeast that
Posted in thread: Stuck Fermentation w/ 1056 on 05-17-2011 at 06:03 PM
Mashed at 170, pitched yeast from 4 Sierra bottles (which aren't even bottle conditioned, but
are krausened), racked to secondary at 1.037, and now are considering raising beer temp to
Posted in thread: Stuck Fermentation w/ 1056 on 05-17-2011 at 05:29 PM
Okay, 5 days later and still chugging away with a nice frothy head. Now down to about 1.016 and
a sample indicates it's certainly dried out (no surprise there). I'm hoping it will stop
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