Recent content by syke0021

I honestly hadn't checked until now! I use a lab grade hydrometer and try to avoid taking samples unless needed. I recorded it at 1.0165. When I'm between whole numbers, I usually round up. I can't recall if I did this or not 5 days ago. So, I'm either the same or have dropped a half point...

My Tart Cherry Imperial Stout has recently started fermenting again after several months. After putting a lot of love and preventative care into it, I'm worried that I may have a problem. I'll provide as much information as I can in search of an answer or possible solution: Recipe: OG: 1.084...

I'm almost too embarrassed to post this, but view it as an opportunity to learn more from my mistake(s). I brewed a huge doppelbock for a competition that required me to have an OG over 1.100. The OG ended up at 1.114 before I hit it with a few minutes of oxygen and repitched an entire...

Great to hear reason for optimism from someone with experience! OG on the Festbier was 1.056 that attenuated to 1.012. It was made with a 2-liter starter of two packs of yeast. I'm a proponent of throwing lots of yeast at lagers. Hope it works out...

I brewed a huge doppelbock yesterday that is currently fermenting away at 50 degrees. I was shooting for 1.112, but my OG ended up at 1.114. I dosed it with a few minutes of oxygen before I pitched an entire yeast cake of 2124 Bohemian lager from a festbier I just racked. Fermentation started...

Augustiner Helles is quintessential Munchen! While I appreciate that a clone may not be totally possible, this forum has provided a great deal of useful information for crafting my own Helles. Thanks to everyone who contributed!!! I wanted to share a photo of a liter from my most recent...

Brewing a big barley wine tomorrow and the forecast in the Twin Cities is for temperatures well below zero when I start brewing. I'm confident I can produce my wort indoors using my cooler system. However, to make this possible, I elected to remove a portion of the grain bill and replaced it...

I'm in the process of creating a barleywine that will be given as a gift to commemorate the birth of our first child. I have one previous experience with a barleywine when I first started all-grain. I didn't pitch enough yeast and ended up with a barleywine that was slightly under attenuated...

My FG was 1.014 after two weeks with a 2-liter starter of WPL001 California Ale. The 73.5% attenuation is lower than I typically experience with this strain, but to be expected with the lower PH. I was actually hoping it would end here for a little more residual sweetness to balance out the...

Can anyone else confirm that the OG was 1.051? I know it was targeted at 1.053, but pitched my yeast starter right way and neglected to take a hydrometer reading. Glad I was around to keep an eye on it, I needed to switch to a blow-off hose about 12 hours after pitching. Looking forward to...

Curious how it turned out. I went in to the same auto-pilot mode and made a DME yeast starter for a cider. Figured after I decant off the wort, I'll have grown more yeast and it won't matter what type of sugars I used to get it. Started to second-guess myself and stumbled upon this post...

Thanks for posting! I appreciate that I could read your information better than that posted in the images. I was wondering why Chocolate is included in the recipe even though it is at 0.0%? I noted this on the Lucid document as well, but couldn't figure it out. Is anyone thinking of adding...

I'm going to attempt my first coffee stout this weekend. However, I'm concerned I may be planning on too much coffee. I'll be brewing my oatmeal stout recipe with an addition of cold brewed coffee at flame out. In order to hit my target gravity (1.053), I plan to change my 60 minute boil to...

I'm going to attempt my first coffee stout this weekend. However, I'm concerned I may be planning on too much coffee. I'll be brewing my oatmeal stout recipe with an addition of cold brewed coffee at flame out. In order to hit my target gravity (1.053), I plan to change my 60 minute boil to...

Pretty much what I figured. I'll go ahead with bottling today.