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How about this - dry hop in your primary as soon as fermentation slows. Proper yeast pitch/health, temp control and the right hop addition can produce a amazing grain to glass dry hopped ale in < 3 weeks. Old Schoolers will just be getting into their secondary by then. Keg hopping, as previously...

So I finally bottled this. It dropped another point to 1.014 over the last two weeks. Seemed pretty normal after all the fuss - no particularly odd favors, although I can't help but think something be wrong with it.

Simple is better (and easy). Keep the temp stable - 66 to 70 is pretty common. Don't worry about ramping it up. Give it a full 3 weeks and then bottle/keg. You wont be second guessing it by then. And start a new thread next time. This one is 2 years old.

Everything has stopped and the surface is clear. Gravity is now 1.015 - not quite the 1.012 of the small batch, but I will take it. 81% attunuation from a stuck batch is ok. Nothing odd about the taste. Mildly phenolic, some warmth and a touch of sweetness. Will bottle this in a week or so.

Yeah I reallyed liked the results, just not sure how best to handle it from here. This last batch had to be the clearest primary I have ever had. And that was in 10 days.

Looks like it ramped up and is coming back down. I'll get a gravity reading in a few more days. Curious to see what the 75f temp did to the last third of fermentation. Smells like squashed bananas in the fermentation chamber. I hear monkeys...

For those of you who have harvested WLP 007, did you find that the healthy white yeast settled out before all of the crud? I've seen references to it being difficult to separate; mine separated great - just in the wrong order. It looks like the clumpy stuff went right to the bottom with a...

The gravity only changed from 1.036 to 1.035 so I took the lazy route - dumped the whole gallon batch into the BB and left the temp at 75F. It does appear to be going again.

Thanks for the input, everyone. The yeast in that gallon batch seems to be my best bet. I'm going to give the agitaiton/warmer temps a few more days and take another gravity reading first, though. Daksin - I had the same concern about potential contamination in that extra gallon, but it's...

Yeah, I could just swirl it up the gallon and dump 2qts into the fermenter. Or would it be worth washing and adding to a bit of starter wort for a few hours first?

I've got an interesting stuck fermentation. I brewed a 1.080 Tripel 10 days ago. Everything went great and I pitched a decanted 3L stir plate starter of WLP550 at about 64F. I had about a gallon of extra wort/trub left over and pitched a tiny 6 month old stored bit of WLP550 in that. The gallon...

Does a recirculating mash BIAB aggravate the increased trub issue? After brewing a few ales on my recirculating electric kettle BIAB setup, I just roll with the increased trub. I pump over to the fermenter until the sludge gets really thick and I am done. But after trying a couple of lagers...

Wildwest, can you get it to spin a 2" bar without throwing it now?

Thanks! That's exactly what I was looking for - and my next batch actually has an identical grain weight to your example. My CB20 boil off was 0.75gal/hr, but I retrofitted a new 9gal kettle with two elements and have not checked the new boil off. I am going to estimate it at 1gal/hr for...

Does anyone have experience using Beersmith for BIAB beyond the instructions on the Beersmith blog? It does not make sense to use your boil volume as your strike volume as instructed. No water absorption by the grain? Speaking of that, is there a way to adjust the grain absorption ratio in...

Thanks! I'd love to see some pics. I am pretty stoked about BIAB regardless. Went ahead and ordered a 2000W 120V low watt density element to further reduce the chances of repeating.

Steve is right. I demonstrated this last night with my CB20. I wanted to try BIAB. So first, I tried my best to burn the bag on the element with only water. I could not get it to burn/melt/weaken at with 100% power and a full boil. Feeling confident, I mashed in at 130F, recirculated to...

I am about to use some cubes in a Flanders Red. The recipe calls for soaking them in a cup of near boiling water for several minutes, adding to fermenter and racking on top of them. Compared to that method, oven temps should easily get the job done. I would be interested in a small test batch...

Try bigger late hop additions (hop bursting) and/or dry hopping 2/3 of the way through fermentation. With hops like Amarillo you can really capture that fresh hop aroma without going over the top on bitterness. I tried a 15 minute boil extract batch with Columnus/Mt Hood at 5 min and 0 min...

I would go with #1 if fresh packs are convenient to get. That is never an option for me so #2 would be my next choice.