Recent content by Enbotellabuey

The beer just kept on fermenting slowly. I didn't want it to go any lower than 1.010, so cold crashed it and kegged it. I think that it would have fallen several more points if I let it finish on its own. I've had a couple of similar batches finish below 1.005. That is way too low for this...

It was new yeast that I used to make the 2L starter. I didn't cold crash it--I just threw the whole thing in after about 24 hours of active fermentation. This is the first time I did a starter with this yeast. I usually just pitch one smack pack for a 4 gallon batch. My LHBS suggested the...

I wanted to follow up on this thread. It's been about 5 weeks, and the 1968 is still not done fermenting. There isn't much visible activity, but there is still pressure on the carboy side of the airlock. I took a sample, and the current gravity is 1.010-1.012, which is way below what I was...

Are you bottling or kegging? I had the same problem with my bottled PA/IPAs early on. The bottle conditioning kills a lot of the hop aroma, so I increased my dry hopping amounts. I now use two ounces for a 3.5 - 4 gallon batch.

That's another thing that I didn't mention in my original post: I increased the temperature by a couple of degrees about a week ago for the diacetyl rest. That's probably what kick started the second fermentation. I've seen yeasts show a bit of activity after a racking to a secondary, but not...

Thanks for the reply. I was definitely leaning toward that being the answer. What I didn't mention in my original post was that the first two times I used this yeast, I must have bottled the beer before it was done. The 'final' gravity seemed a bit high, but the fermentation appeared done, so...

I'm wondering if anybody has ever seen 1968 have the following behavior: I pitched a 2 liter starter into a 1.060 brown ale. The fermentation temp was held at about 67F. Fermentation exhibited the usual vigorous activity for about 5 days then slowed way down. I checked the gravity, and it...

Here's an update on the discussion we had a few weeks regarding mash temperature and high attenuation: I brewed a new batch of IPA 3 weeks ago. I borrowed a 2 foot long temperature probe from work so that I could test mash temperature at different depths in my water cooler tun. To my...

Wow. Ok. I remember you mentioning the 3+ hour mashes in your previous post. I have never heard of that. What are you getting from that? Maximum fermentability? A particular flavor profile? Or both, I guess? As far a mash-out, I have seen the various opinions on whether or not it is a...

I'm thinking that my situation may be the same. I don't do a mash out, and I don't get the first runnings on the flame right away. I collect the first runnings (~2 gal) after an hour mash, then let them sit in the brew kettle for 20 or 30 minutes before the second runnings are added. I...

For me, I am using the 5 gallon drinking cooler type. I use a 3" digital probe to monitor temperature. That means that I take my samples near the top of the tun. I have worried about temperature variation in the tun, so I have taken a few readings at the valve. These typically come in 1 - 2...

I have also been getting very low FGs using US-05. I have made various pale ale recipes with OGs in the 1.065-1.080 range. The mash temps were in the low to mid 150s. All of them have had final gravities well under 1.010, typically 1.006. They taste decent, but they are dry and at least a...