Recent content by stricklandia

Forgive me asking questions that may have already been answered in this thread, but WOW—187 pages of posts, dating back to 2012! (I did search first, though, and am not finding my answer.) For you small-batch brewers (1-gal or 2.5-gal), what are you fermenting in? I understand BIAB instead of...

Thanks, all. So no steps that I can take? If not, no worries, the beer is okay. I'm just getting tired of "learning experience" brews, haha.... Gravity was indeed adjusted as needed for temp, and hydrometer works fine (it's analog, so I'm not sure how it could need calibration). As for...

Yet another "stuck fermentation" thread.... But in such situations, often the circumstances are unique, so I'm posting my own situation in the hopes I can get some advice specific to my own circumstances (though I did search for answers first). Brewed a Stone Ruination IPA clone with this...

Someone in my homebrew club had the following to say: StarSan will have no impact on the beer in that amount other than dilution. Iodophor, however, will change the flavor profile of the beer in even small amounts. If doing a pale ale or the like, it can affect color dramatically as well...

This forum is awesome, and tremendously helpful when I have a question. I've searched quite a bit, though, and can't find an answer to this current question. Transferring my wort to the fermenter yesterday, I realized -- too late, as I was pouring -- that I had left a small amount of iodophor...

Based on the 16+ pages of this thread that I read, this seems like a great recipe, and I plan to try it this weekend. Question: the BYO Stone recipe lists the dry-hop addition as 22 oz. of whole hops, but the recipe on this thread lists 2 oz. Is the BYO Stone amount a typo? That's like 10 times...

Thanks. Right now I just put a wet towel around it with a fan blowing on it. I'll check it again in 2-3 hours, and if that's not working well, I'll put the fermenter in a tub of water (with ice if necessary).

I brewed an ESB two days ago. Chilled wort and pitched right about the target fermentation temp (65°F). Ambient temperature in my garage is pretty much right there too, so conditions all seemed fine. Fermentation kicked off well within 8 hours or so, and for the first day the fermenter temp...

Fermentation has started, and seems to be doing fine. Am I okay, and have nothing to worry about? Or should I add more yeast even if it seems to be fermenting quite well? TyTanium, why do you say 1 vial for a 5-gal batch is underpitching? I've never heard that, and the recipes don't call for...

Here I am, finally feel like I know what I'm doing when I'm brewing, the whole brew day goes great till the very end, when I'm ready to pitch the yeast. My first time using White Labs yeast, and after having the tube out of the fridge for several hours, I shake it well as directed and open it...

Thanks for the replies. Fermentation still seems to be going; latest measurement (and yes, I am correcting for temperature) is around 1.023. I'm fine with leaving it till it stabilizes, but am a bit concerned about the ambient temperature (beer was about 77-78 degrees last time I measured the...

Anyone? Bueller??

Also: if I do just leave it to do its thing till fermentation stops again, is over-attenuation a risk?

This seems to be a common issue, but I wanted to post about my specific circumstances to get advice. I brewed a barleywine, and after close to a month in primary (well after specific gravity had leveled off at 1.027), I racked to secondary and dryhopped. It's been in secondary for about a...

Me.