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I didn't consider the time aspect of the mash as I don't ever measure the temp at the end of mashing... only beginning. Good point. I'll take a look in BS to see what I can do about the temp. Thanks! The last couple brews that have ended up with this were a Kolsch, Oud Bruin, and Porter...

I'm a fairly experienced brewer and unfortunately feel like I've become pretty complacent with my process... hence this ask. Pretty much all of my brews end up with a pretty consistently low body and absolutely never have that thick mouthfeel (when desired). I almost always hit my...

Friendly note here but ST's "Live" Ipa is bottle conditioned. It's readily available in the stores around me (Raleigh, NC) right now. I've already harvested some for my second go round of PumKing clone this year.

Yes, I agree. Sometimes I don't think enough people realize the complex variations that can occur simply by playing with different yeast strains.

Yes actually, the only reason we started doing this was because of what was found the first time it was disassembled. And great clarification for this NOT to be done on the supply side of the pump. We run it wide open when the valve feeds the pump, we only throttle the valve once the flow is...

Agreed. Just make sure to rotate the valve while recirculating. This has never been a problem for our setup since doing that.

I think that this is the best line of action too. I've marked the gravity at 1.010-1.012 and will continue to monitor for the next week or 2 max. At that point if the reading is stable I'll bottle and keep in a safe location. Considering the minimum effort it takes to bottle at this point...

It's currently in the secondary. However, there seems to be a pretty decent amount of trub at the bottom. I did get a chance to check the gravity yesterday and it was sitting somewhere between 1.010 and 1.012... It was very difficult to tell because even the sample I pulled had bubbles rising...

Makes sense! I'll check the gravity pronto. As for pressure fluctuations, just so I can understand this better... Wouldn't the effect go both ways? I.e. barometric pressure drops then gas comes from the carboy and out of the airlock; barometric pressure increases then the opposite occurs or at...

Haha. Point taken. The airlock is not a fermentation gauge. However, it's not fluctuations in temp/pressure that's causing the airlock to bubble. I guess I should have made it more clear that there is a visible ring of bubbles at the neck of the carboy AND bubbles visibly streaking up from the...

I brewed a 10 gallon batch of an Old Ale around September 10th last year (2012) and it appears to still be fermenting and I wanted to ask for opinions on what is going. If it's not fermenting then there's something occuring because there are visible signs of activity... the airlock is bubbling...

I just want to add a little clarity to modobrew's question after talking with him. I'm not sure if his freezer has a built in delay or not but REGARDLESS, if he relies on simply plugging the freezer into the temperature controller you effectively bypass any defrosting/evaporation cycle (because...

I believe I know the answer to this but does the same apply to final gravity wine readings?

Has anybody considered Vanilla Chai Tea bags in the secondary? This is purely coincidental but I prepared this tea for my fiance over the weekend while I was having a pumking. I couldn't help but notice how similar the aroma of the two were (dry tea bag & Pumking). It's too late for me to try...

Any chance we can get a consensus on this thread? I've been following it forever and it's beginning to get a little difficult to find the pages with actual recipes. Basically, if you have brewed this can you list the recipe and your results? ...or link to where you've already done it? I hope...

Once I get a response! I don't want to threadjack my own post again. Just PM me when you get a chance.

Away from the hijacking and back to the simple question. Should I be worried about off flavors??? The answer was yes but my question remains, how bad will they be considering it was only 2F higher than the max of that yeast and that it was only there for <1 day?

Agreed but back to the question, so its not nearly a perfect ramp up but none-the-less it seems to be better this occurred on a Belgian than an ale? Small detail to add: I originally moved this onto the yeast Sunday... Monday no action, Tuesday it was faint (said zero earlier), Wednesday it was...

I am concerned but am trying to weigh in whether or not the temperature and the time cooperatively made a difference. Considering the reaction is accumulative and exponential in nature, being that it was only at 87F (when it's max is 85F) means that it must have just reached that. SO...

I recently pitched a Fin du Monde clone onto the yeast cake of a belgian trippel/IPA that I had fermented with Wyeast #3522 (Belgian Ardennes, 65-85F). While the yeast didn't technically explode in terms of a bomb, it did require me putting a blow off tube on our 15 gallon conical with a 10...