Recent content by JAStout

It's still at 1.030. How big of a starter should I make for this?

It was still at 1.030 last Monday. That same day, I added some yeast nutrient and stirred the wort. I'll check the gravity again tonight.

Well said!

Rip :(

I don't have my temps tightly controlled. I can tell you that It did get cold here right before it slowed to a halt. The ferment was no more vigorous than any other I've had - I was expecting more from such a high gravity wort. I don't have a stirplate, so maybe my 3L starter was still to small...

I tried swirling, and stirring over a week ago...No results from that yet.

Hello, My wort gravity seems to be stuck at 1.030 for over two weeks now. Here’s the details. I brewed Fattyliver’s recipe on Sept 5th. My OG was 1.086 I made the candi sugar, cooked it a bit darker than called for. It tasted very “roasty”. I made one addition to the recipe – 0.2 lb...

I've waited 24 and 36 hours before pitching before. Many have waited longer, some with better results than others. I plugged my bucket bung with a starsan soaked cotton ball.

Hello, My wort gravity seems to be stuck at 1.030 for two weeks now. Here’s the details. I brewed Fattyliver’s recipe on Sept 5th. My OG was 1.086 I made the candi sugar, cooked it a bit darker than called for. It tasted very “roasty”. I made one addition to the recipe – 0.2 lb puffed...

Get that starter going right now if you want to brew tomorrow.

Subscribed as well!

It received good reviews from everyone who tried it, many keep asking when I'll brew it again.

I vote for "Randy".

I don't see any beer in your sketch. :(

Okay, just keep in mind that 212 is the boiling point of water, at sea level.