WHy would I have 2 consecutive batches ending at 1.020. Isn't that fairly hi? Why would they be the same?
Thanks Rev, et al. What about the (amylase???) enzyme some people are refering to??
THanks. And to answer the questions, i have only done extracts, i have used both dry yeasts and smack packs with a starter. It seems to be more of a problem with the dry yeast i guess, looking through my notes. I do the rehydrating thing.
Our house (in Northern Minnesota) Varies from 63 during the day when we are at work to 68 at night when we get home to save energy. Are these constant temp swings bad for fermenting beer or is 5 degrees not enough to matter.
I had a Christmas Ale start out with 1.080 and last I checked it was sitting at 1.035 after 17 days at 66 degrees. I need to get it down to 1.010 so I warmed it up to 70-71. It still looked like it needed some help so a fellow HB suggested I add a drop of Beano. What does that do?
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