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It's day 9 and I'm still stuck at .019, at 67F. Confirmed the tilt reading with a floating hydrometer. I pitched a couple packets of old WLP kolsch and czech lager yeasts that were 5-6 months past recommended viability to see if they could work on a few more points. Seems like no. I am...

Yeah, I take the tilt with a grain of salt but use it to look for a downward trend over time, and for a stable FG. And more importantly temp. I've used it for about 15 ales and a couple lagers including this one. I don't pay much attention to the pre-FG readings because I've never had an ale...

Thanks-- the remaining 3% was acidulated. Still sitting at .020 the next morning. 65F. I haven't timed it but I think a small bubble works out of the airlock every 5-10 minutes. I'll give it a few more days. My gravity is being measured by a tilt.

I don't have a ton of lager experience-- this is my 4th lager and 2nd dunkel. My first dunkel definitely stalled out at .019, but as my very first lager with the mistake of a small 1L starter or none at all, I can't remember. This time I made a 3L starter on a stirplate and it was very active...

.085 on a 13.5 ib bill with 40% adjuncts seems crazy high. 83% BH efficiency makes you a champ in my mind. I know that with that bill, I would have prayed for even .060 on my igloo system w/ single batch sparge. Did you use rice hulls? From my understanding from brulosophy and genus brewing...

Update, about 2 weeks after original post. Keg conditioning seems to have helped a lot. Maybe I'll call it the malt and hops flavors balancing out over time It seems to be closer to the mark. Bready, toffee flavor that I really wanted, with the ekg hop bitterness meshing better overall. I'm also...

WLP Dry English Ale. 66 ferment in keezer (measured by tilt). Warmed to 70-71 for a 3 days at the end of primary.

Thanks everyone. For clarity, I was using the BS calculator to estimate acid addition to get from (estimated) 5.65 to (estimated) 5.20. I was reading ph at mash temp, and it was showing 4.7-4.8. I knew at the time that such a low ph from 8 ml lactic was not plausible, but it reinforced my...

I recently started paying attention to mash ph and making proactive adjustments with lactic. I brewed an ordinary bitter 12 days ago, and using Beersmith's calculator to hit 5.20, added 8 ml of 88% lactic to my mash. 5 gallon batch. My ph meter was reading 4.8 after that, but I don't fully...

Adding to the record here. I made a 3L starter w/stir plate to revive a 5 month old pack of 001. OG 1.053, FG 1.005-6. 89-90% attenuated. Grain bill was 98% Patagonia pale, 2% Patagonia C90. 150 mash.

It should turn out great. Just pulled my first fully carbed and settled 4 oz sample from the keg (dangers of working from home). The coconut really hits hard on the first sip and then fades in and out for the rest of the glass. Probably for the best, I would get fatigued from it if the whole...

I just kegged a 100% Sabro APA. OG 1.052 FG 1.013 SRM 6.0, Golden-orange color. WLP005 British Ale 11 days primary @ 67, 7 days cold crashed @ 36 prior to kegging. Dry hops during cold crash. I was out of town during the entire fermentation. 5 ib us pale malt 2 ibs swaen pils 2 ibs vienna 1 ib...

Well, it's been 2 weeks since priming and bottling and one week since noticing the pellicle and posting this thread. I shook the pellicles out of each bottle a week ago and the bottles have sat undisturbed for the week since. No pellicles have reformed. I threw one bottle into the freezer for...

Thanks for the tip. I do have Northern Brewer's version of beer gun called Last Straw. That's how I've bottled everything else so far, carbed from the keg. The first two beers i ever tried to run through the last straw were black, and they failed miserably in a foamy mess. Northern Brewer swears...

Yeah, if I can find time for that experiment I can find time to brew a new replacement. Wedding, Experiment, and Alcohol do not belong together.

Don't take my advice since I've never brewed a sour before but I did read you can turn the bottles on their sides to prevent it? I don't know if you need/should break it up or not.

Thanks! And wow, thanks for the idea. I could potentially try it in my brew kettle outside. In the same amount of time I might just redo this recipe or another one. This [probably] infected beer is the only one I chose to naturally carb. I have one more IPA on the regular schedule for tomorrow...

Yes, my reading is that this is fine and even expected.

I sure hope that it's hop oils. New picture attached of what the surface of the beer looks like after 18 hours in a glass at room temp. Not great; not gross; not smelly. I do admit that my first 4 years of brewing and bottling included very few hop-forward beers. Mild european ales of all sorts...

Virginia of all places. I think you can pay $500 for a special license instead of the regular $75. On the bright side it expanded my ambition from 2-3 corny kegs to 10 5-gallon batches. Much more creative freedom! Pouring a couple bottles out and inspecting last night, it is almost certainly a...