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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 pad maxed out. I'm swirling once or twice a day, but it's hard to get a deep swirl with a...

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.

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 WLP500. They're sitting in a 5 gallon bucket, in the path of, but not too close to the hot air...

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 usually use 2-3 pints of water. I don't have a stir plate. I swirl manually as frequently as I...

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 healthy yeast. Yes it sounds like stuck fermentation to me, and in my opinion your best bet to...

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 regarding my comment. I often see people take offense on here when it may not have been...

The yeast that sat 10 or 11 months chewed right through the tripple. The yeast from the tripple was half my slurry and pitched after 1 week. The yeast I pitched did not seem troubled at all as it started right up. Pointing out weaknesses in what I did has value for future batches, but doesn't...

Lone Oak Design provided the inspiration: https://www.homebrewtalk.com/f71/belgian-dark-strong-ale-hbt-contest-winner-18e-141311/ Ingredient Name Amount Belgian Pilsner 35 lbs, 8 oz Amber Candi Sugar 2 lbs, 4 oz Turbinado Sugar 2 lbs, 0 oz Weyermann Cara Munich III ® 1 lbs, 5...

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 winter warmer(OG 1.078) I made. This harvest was in 2 mason jars. Half of this harvest was...

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 with WLP500. I'm just wondering what sort of behavior is typical for brews of this...

Username: tomwirsing

I'm looking to do a parti-gyle and was thinking about BDSA for the big beer. Any idea what the SG of the runnings were when you stopped?

My almost pumpkin ale (no canned available for me either) fermented down a bit farther than expected. 1.054 down to 1.003. I was working on a yeast cake of WLP001 and was fermenting in my reasonably cool basement wtih the carboys in a tub iof water that had ice added twice daily. I was...

20 drops was per the instructions on the label of 2 drops per gallon. I've learned more about how it works since then and it makes sense that it would need to be re-added to the fermentor. I'll cut my usage and see how much I really need.

I tried it for the first time this past Sunday. I was making 10 gallons of Pale Ale. I added 20 drops to the boil. It worked great for the boil. It gently came to a rolling boil with no attempt to boil over. I was only able to chill down to about 84 F. My 5 gallon carboys were filled to...

I've got similar questions. I'll be doing my first hefe this weekend. Due to an out of stock of Wyeast 3068, I'll use one smack pack of 3068 and one tube of WLP300. With concerns about excessive blowoff, I was thinking about splitting my 10 gallons into 3 carbouys (5 gallon carboys). Since...

I may try it on the next batch, but there seems to be mixed opinion about some off flavors being imparted by table sugar. I try to change one variable at a time and the cheap apple juice savings are way bigger than the sugar savings would have been.

I stopped in Wal Mart today and picked up some Great Value apple juice. $1.50 for a 96 ounce bottle. I'll be racking a batch to keg this weekend and addingthe GV juice onto the cake with some dextrose. If this comes out alright, I'll have 5 gallons for less than $13 out of pocket.

I started some apfelwein in early March. OG=1.054 ( Surprisingly low as I followed the recipe). When I checked a couple of weeks ago the SG was just under 1.000. However, I am still seeing bubbles rising to the top, albeit very slowly. This is my first experience with wine yeast (one packet...

I started some apfelwein in early March. OG=1.054 ( Surprisingly low as I followed the recipe). When I checked a couple of weeks ago the SG was just under 1.000. However, I am still seeing bubbles rising to the top, albeit very slowly. This is my first experience with wine yeast (one...