Recent content by _Keven

Here's a little update for you guys, I left the bottles in a back room that gets a lot of sun (don't worry, the bottles were stored in a box and weren't exposed to any sunlight) and doesn't receive any AC. Its pretty hot here in Chicago so that room gets well over 90 during the day and maybe...

Wow I didn’t know this strain could finish below 80, good to know. I guess I’m just a little impatient lol. Wyeast’s site does say 90+ is recommended for the beer to finish, I just figured the yeast bottle conditioning went dormant at room temperature. If it does finish at room temp I’d predict...

That’s reassuring, gonna try repitching this weekend

Well the bottles haven’t changed in the last 3 weeks from testing a previous bottle. I think given the yeast strain I used it really did go fully dormant. It does very poorly fermenting at anything below 90 F.

I'm considering trying this, my only concern is that the beer is definitely carbed a decent amount, its just clearly too sweet given my final gravity was so low. If I had to guess I'd say ~50-75% of the sugar is fermented. Normally I wouldn't worry about it being a bit sweet but for a Saison it...

Hey guys, so its been about a month since bottling day, and the beer tastes ok, but its far too sweet atm. It seems like the yeast went dormant during the bottle conditioning phase likely because I'm just storing the bottles at room temp. There seems to be an excess amount of bottling sugars...

Well that’s reassuring, and yeah we just bottled it. But I’m definitely gonna give that plastic bottle trick a try, maybe it’ll prevent me from opening bottles up too early lol

Alright after 9 weeks we reached a FG of 1.004. Tasting it out of the gravity reader and it tastes really good. I did continually gently shake the fermenter every 3-5 days or so but I think if I just waited and left it alone it would’ve finished up anyways. Temps were kept at 91 the entire time...

Just a little update for ya, I think I found the key to this strain of yeast. I noticed that after a few days there was very little air lock activity, which I know is typical and doesn't necessarily mean the fermentation is stalled. So I tried gently 'shaking' the fermenter back and forth a...

Ah ok, many people were saying to stir up the fermenter to get the yeast back in suspension. I guess I’ll try doing that and not reintroduce new oxygen. Last time I brewed this beer I did pitch some 3711 and it was ok, it finished very low but this time around I guess I’ll just wait it out. I...

Hello, Little update, after 10 days the gravity is at 1.040. I’ve kept it at 90-92 the past 5-6 days at this point and just left it alone. My guess is I didn’t oxygenate the wort properly on brew day and the yeast is kind of suffocating at this point. Would it be a bad idea to re-oxygenate the...

Hello, this is the 2nd time I’ve used this yeast and the first time I had the infamous stall and pitched 3711 to finish it off. This time around I’m aiming to finish completely with 3724 Note: I used 7.5 lbs pilsen DME, and 1.25 lbs dextrose) OG: 1.072 Pitched 2 packs (made a starter 24 hours...

Gotcha, I'm gonna give it some more time. Is it ok if I keep it in the cold crash or should I let it sit at room temp again?

Update: just measured the gravity and we’re at 1.007, way lower than we anticipated. I like a dry trippel but boy is this a potent one clocking in around 10.9% abv. Not ideal but I guess it could be worse. From the hydrometer it tasted good, definitely a decent amount of yeasty banana but we’re...

ah gotcha, well I'll be happy if we get 1.016, but yeah the dryer the better. And great to know on the aromatic/munich malt info, I'll definitely be adding that for my next Belgian brew. This recipe was somewhat derived from Northern Brewer's tripel extract kit which is actually what we brewed...