Recent content by goshou

Bocks and Doppelbocks are lagers - sort of stronger versions of, say, the hell/dunkel varieties. But a Weissbock/Weizenbock would use Weissbier yeast, because it is a stronger version of a Weissbier. Feel free to correct me if I'm wrong.

The champagne yeast definitely did basically nothing. And I agree that the 3711 shouldn't have stopped, but it did, for some reason. That said, I do have news: I bought another pack, made a starter (and split it between two stuck batches - I have all the luck), and put it in a ca. 80* water...

Nada. I'm thinking I must have simply underpitched, maybe combined with not enough aeration - but only because I'm always paranoid about under-aerating my wort. I've made a starter of some champagne yeast, I'll be pitching it later today, we'll see if that dries it out a bit.

Yes, it was quite swollen when I pitched. Yes, I aerated it both as the word was going into the carboy and then shook the carboy for 1-2 minutes twice before attaching the airlock. I've checked the hydrometer against my tap water and discovered it read .005, so I've been subtracting that...

Hey, all. I've been lurking here for a while now, but this is my first actual post. So, cheers, everybody! My problem is this: I have a partial mash Saison fermenting right now, with an OG of 1.056, and it's not budging (almost a week now) from the SG of 1.025. Here's the skinny: it...