Recent content by optimatored

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Cool!!! Thanks!

if its a big beer... i remember reading somewhere that some brews will need more sugar and o2 mid fermentation just to keep a healthy fermentation going. but who knows where I read that... i just gave advice on another thread stating to shake up a stuck ferm. doing so will prob add some...

I still think you can go lower... shake it up really good. You are at a high enough gravity that I think you will not risk oxidation assuming your yeast want more o2 to keep going. Pop the top and shake it up... you already added more yeast so other than shaking you may be out of luck. Let us...

I can attest and many others on here as well that the brewing water chemistry primer is the way to go. My beers are consistent and well received by friends and family. There is no need to fuss over a spreadsheet too too much. I use the following spreadsheet to tweak. Good luck...

go with a blowoff tube... it really is the only way to avoid the mess because too much pressure builds below a airlock during primary ferm. acutally I think there is product called fermcap as well.

fly will get you a higher efficiency per pound of grain... plus you do not risk exposing the grain bed to oxygen like in batch sparging. but who care right? i batch sparge for simplicity and space.

It could be as simple as your maltster... i went from using malteurop to briess 2row and i taste a more significant malt backbone in my beers.

Is your thermometer calibrated? My lab thermo is off by 5... but dig is usually within a degree.

Nice setup. Where did u get the stand?

If i plan to decant, i will cold crash my starter to settle out the yeast. Then pour off 90 percent or so of the liquid on top. Swirl up the rest and pitch at temp.

more oxygen = more healthy yeast ... that's it!

Just use your 2L flask then... decant as much liquid as possible. And put another 1.75 of starter fluid on top. With a stir plate u shud end up with about 400 billion...yeast concentration is about 2.4 billion per ml according to mr malty when left to settle for a few days... so if end up with...

I use light or extra light ... in a pinch u can get malta goya drink from the supermarket.