tomwirsing

LATEST ACTIVITY

• Posted in thread: High gravity behavior on 02-28-2011 at 03:16 PM
  Gravity checked on 2/26 after re-pitching on 1/31. I was disappointed to find things around
  1.042. The sample tasted about right, except for being too sweet.I'm back under a blanket with
  the heating p...

• Posted in thread: High gravity behavior on 02-04-2011 at 05:14 PM
  Rolling along nicely since I pitched on Monday night. The two carboys are under a blanket and I
  have a heating pad under there. My thermometer says 72 F.I'll update when I check gravity.

• Posted in thread: High gravity behavior on 01-30-2011 at 02:52 AM
  It took me a few days. Busy, sick, insert lame excuse, blah, blah, blah....but I finaly got
  around to it. I have three 1.5 liter wine bottles, each with about a quart of 1.040 and 2/3 of
  a vial of WLP...

• Posted in thread: Stages of activity in starters on 01-24-2011 at 02:09 AM
  Regarding starters, how can you tell where they're at and what they're doing? I've made
  numerous starters. Usually in a 1.5 liter wine jug with the 1/2 cup of DME to pint of boiled
  and cooled water. I...

• Posted in thread: High gravity behavior on 01-24-2011 at 02:07 AM
  At 1.115 and using a Belgian yeast I would expect things to finish out between 1.030 and 1.023
  (74-80% apparent attenuation). The FG should be reached in 7-10 days, given proper pitching
  rates and hea...

• Posted in thread: High gravity behavior on 01-23-2011 at 08:21 PM
  Thnaks for all the help. I'm thinking I'll re-pitch with a big starter. If that doesn't get me
  where I need to be, I may add some amylase enzyme.@Strat thorugh Marshall-Thanks for being
  agreeable rega...

• Posted in thread: High gravity behavior on 01-22-2011 at 01:35 PM
  man, 1-2 months seems like an awful long time to go with harvested slurry without making a
  starter before pitching, much less OVER A YEAR!!!My bet is that your viable cell count dropped
  enough during ...

• Posted in thread: High gravity behavior on 01-22-2011 at 01:12 PM
  Lone Oak Design provided the inspiration: Name Amount Belgian Pilsner 35 lbs, 8 ozAmber Candi
  Sugar 2 lbs, 4 ozTurbinado Sugar 2 lbs, 0 ozWeyermann Cara Munich III ® 1 lbs, 5 ozAromatic 1
  lbs, 0 ozSp...

• Posted in thread: High gravity behavior on 01-22-2011 at 11:59 AM
  Each carboy has about 4-4 a little more than 4 gallons. I pitched about 6 fluid ounces of
  slurry in each.The slurry was a combination of two harvests. Around 11/09 I harvested some
  WLP500 from a winte...

• Posted in thread: High gravity behavior on 01-22-2011 at 01:30 AM
  I'm fermenting my first real high gravity brew, a belgian strong dark ale. I brewed on 1-1-11.
  OG was 1.115. Today, on 1-20-11, I'm at 1.070.Both carboys were rocking less than 24 hours
  after pitching...