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In. Thanks!

In! Thanks.

As a preface, certainly there are a number of variables that can affect attenuation aside from aeration/oxygenation (pitch rate, yeast health/viability, mash conditions, pH, calcium, zinc, etc., etc.). It's after controlling for as many of those variables as possible, I can fairly confidently...

How'd the brew go?

UPDATE: After adding the benzomatic O2 canister and oxygen system (left-hand regulator, tubing, and carb stone) and running O2 for 30-45 seconds before pitching, I've had every batch attenuate either dead-on with the FFT or only 1 point off. This seems to be pretty convincing -- tho admittedly...

Right! Update! I love this yeast. Some excellent phenols and esters; perfect for a golden strong. Have fun with it! Here are the final numbers: OG: 1.082 FG: 1.011 Mash: 147F No O2 except shaking carboy Apparent/Real Attenuation: 86%/71% Brewed 6.26.12; bottled (corked and caged in...

Count me in!

HBT: I have two batches for which I've done fast ferment tests. The FG on both fast ferment tests are 6 points lower than the batches themselves, which are not budging after extend stay in their fermenters. Same yeast pitched into FFT as into the batch (Wyeast 1728 with BIG starter for SG...

Thanks for all the input! The Berktoberfest looks like a great time! I'm hoping to be able to set up a reading (I'm a writer) in Boston which will feature homebrew in March 2013. I wasn't planning on selling any of it anyway and just wanted to clarify the legal/sticky issues. It sounds like...

MA Homebrewers, Is it legal for homebrewers to transport/pour homebrew outside of one's home in MA, specifically in Boston? Any links to legalese for confirmation would be most helpful. I am investigating the possibility of an event in Boston which would feature homebrew not served in a...

UPDATE: Sent mine back 5 days ago and just received a new one in the mail. It calibrated perfectly in a distilled, crushed ice water solution. It also hit the temp on the money when boiling distilled water. Love this thermometer.

This was roughly my rule of thumb until recently when I had my first bottlebomb (after 7 years of brewing). That beer sat and sat for weeks at what I thought was terminal gravity. Then, two months later, boom. That's why I was wondering about other folks' experience with Wy 1762's attenuation...

Looking for input from those who've used the Wyeast 1762 Belgian Abbey II in the past. I have a Belgian Golden Strong with Wy 1762 that's apparent attenuation is at 84% (1.082 OG --> 1.013). I mashed at 148F and 8.5% of the bill was cane sugar. Is this guy going to drop a bit more? BeerSmith...

I just posted this up on the Wine & Hop Shop Facebook page, and I'll put it here too (should help you zero in on which well you're drawing from): ----- If you're interested in all the brewing-relevant minerals/ions/elements in the water coming from your tap at home, take a look at the...

Madison Brewers: While searching for a way to secure a more accurate report for my tap water (aside from sending a sample to WardLabs--which I will do shortly...), I came across the following links that might be of help to those in the Madison, WI area. This one allows you to plug in your...

Three of us are brewing the same recipe--maybe I can convince one of them to add the total amount of salts to the grain to test Zien's approach, while I'll dissolve and add the them to the total volume of water. Side note: I asked the guys at Odell Brewing Co. in Ft. Collins, CO about how they...

The safest route is the best, I think, at least for the first go around. I'll report back with how brewday goes Saturday. Thanks!

On my next batch I planning on doing an initial strike/rest at 140F for 20 minutes (with a .95 qt/lb grist), then an infusion to get up to 154 for 40 minutes. My question is: Do I 1) add all the water salts (gypsum, calcium chloride, etc.) ONLY to the initial strike water 2) add the water...

Yep--thanks. Contacted them and it's still under the 5-year warranty, so I'll be sending it back.

Any luck on this front? I am having the same problem: When attempting to calibrate, I place the tip in crushed ice water, it reads 33.9F, I hold Cal button for 2 seconds, then the CDN display reads "Err."