Recent content by youngson616

I step mash with the last step being decoction. I started open fermenting right around the time I started step mashing, go figure.

More esters, less sulfur

Well mostly for open fermentation purposes, but in closed ferments initially I don't because of blow out or clogged airlocks, happens everytime with my hefes. I thought about putting a lid/airlock on after the 3 days open but that would create pressure (i think) In the fermenter and push all...

So my hypothesis is that transferring after 3 days open to closed secondary @ 1.020 gravity will not result lower gravity at all, but just maybe leaving in primary an additional day or two will drop the gravity.

Hey folks. I got about 10 open ferments under my belt, mostly wheat beers. I only go 3 days to try and avoid contamination, and in every ferment I acheive 1.020 gravity, even post secondary for week or two. I'm thinking about trying 5 days open to try and reach a proper attenuation, around 1.010...

Well I pitched it in a batch and all seems good - on day 2 of an open fermentation. It came right to life after being out of the fridge for an hour. I poured most the water out, shook it up and pitched it. Nice creamy yeast smells good. Didnt use a yeast calculator, seems a little over pitched...

It didnt even drop a point in the secondary. Left it there for five days. Taste good just didnt attenuate fully. Its bottled, I will be popping a top soon in a few days here. Seems like most open ferments I see are averaging 1.018 - 1.020 after the 3 days so I suppose I was right there.

cancel culture

deaf media

Well its still bubbling along in secondary lol. Smells good and looks like it's still making a good amount of co2. Im gonna wait maybe another day to check it , dont wanna dink with it. Can't believe its been so active fermenting at 63*

Exact answer I was looking for plus more. Thanks!

Should I pour the water out before pitching or Shake It Up and mix with the yeast

Looks like this...

Dunk tank

Grand slam