tomwirsing

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Join Date:

10-02-2008

Last Activity:

04-22-2012 7:00 PM

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LATEST ACTIVITY

  • Posted in thread: High gravity behavior on 02-28-2011 at 04:16 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 06:14 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 03:52 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 03:09 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 03:07 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 09:21 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 02:35 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 02:12 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 12:59 PM
    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 02:30 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...

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