Recent content by skwieland

What was your mash temp on the original? You may have a ton of unfermentables. That said, I have had great success using CBC-1 dry yeast on stuck fermentation and let it sit for two weeks and presto.

I've had great success with the WHite Labs Pure Pitch packaging. ENough great success that I had basically ended making starters! So to the same results from many of my home brewing friends. That ended today. Let me first say I LOVE WHITE LABS and have used ALMOST exclusively their yeast...

Starter should use 150 grams DME to 1500 ml water. Make sure starter and yeast temps are within 10% of each other or you could shock the yeast. Sent from my iPhone using Home Brew

Doing half barrel batches allows me to compare processes between three carboys. I've been saying for years, and no proven, transferring hot brake into the fermenter makes clearer beer and transferring to secondary is unnecessary for up to three week fermentation. Sent from my iPhone using...

Wow! Could I ever use a conical! More then I or my wife could tell you!! Sent from my iPhone using Home Brew

I'm IN!!!! Maybe THIS time I'll get lucky!

My mistake, teach me to do things quick from an armchair!!! SORRY!!!!! SO let me look a few things up. 1KW actually delivers 3,412 BTU 5,500watt elem = 5.5kw = 18,766 BTU/hr or 42 minutes to heat just the water. Plus the time to heat the 20 pound vessel and heat loss bringing your time to 1...

1KW = 3450 BTU/Hour 1BTU = Raising 1 pound of water 1 degree F now add time and heat loss from your vessel easy So a 5500 watt element is 5.5kwor 18,766 btu/hr 10 gal of water weighs 84 pounds, raise from 55F to 210F or a deltaT raise of 155F which is 13,020 BTU plus the weight of your vessel...

35,592 +9 batches on my new system = 47 gallons 35,639

UPDATE: on 12/1 I made a high gravity starter using WLP090. Now one week later and my gravity has moved from 48 to 40. I am pleased with the slow, but still present, move. I am shooting for 30 before keg conditioning on oak :-)

Single most changing experience is experimenting with other strains of yeast in starters AND in watching how yeast physically works (I moved my fermentation into my office). A lot makes more sense after reading "YEAST" and doing these fun, and rewarding experiments!

Mash temp 152f. FYI this is the 4th time ive made this. Only deviations were the yeast and the addition of some coffee. I think I'll repitch using wlp090. That should maintain taste I think.

tattooed with hops.

I am using hydrometers to measure. I am sure I racked to early! But, I was already a week at 1.048 before I racked. I am already at 9% ABV so maybe I killed the yeast? What would the affects be of repitching another 2000ml starter with nutrient?

Brewed a RIS, OG 1.106, used WLP004, furious action for 3 days as normal (used 1" blowoff into sanitary), two weeks gravity down to 1.048 Moved to secondary because I needed the larger carboy AND get rid of large amount of trub and the thought that this RIS usually needs a lot of time sitting...