Recent content by BitterSweetBrews

I have been brewing with RO water for years. I usually use the built in water tool in Beersmith and have been happy with it. My pH is almost always dead on and the beers are great. I just ordered and replaced the filters in my 5 stage RO system. I bought a set from Membrane Solutions out of...

I know this is an old question, but I am asking again anyway. Tomorrow, I am making an American Pilsner Lager. I am planning on using even parts of 5 lbs - 6 row 5 lbs - 2 row 1.5 lbs - corn grits 1.5 lbs - white rice. .75 oz Norther Brewer @ 60 min .4 oz Saaz @ 0 min Weihenstephan strain...

It has been a year, but as I recall it was not what I expected. It was a good beer but not what I would consider an old ale when compared to something like Old Rasputin or Founders Curmedgons Better Half. I made it again last fall and brewed on my electric system this time. I added a little...

Thanks for the comments. In total, I think I added 1 pound of oats. 12 ounces flaked oats from the LHBS and 4 ounces of quick oats. I did add some yeast nutrient in the starter and more into the fermenter when it first appeared stalled. I am leaning towards pitching more yeast in a few days...

I guess this is just semantics. At this point, having changed temps and rousing the yeast I think it is stopped (or stalled). Whatever the word, stalled or stopped doesn't really matter, it still is hung. Yeah, 54% attenuation sucks and it wasn't even that high of a gravity. I don't think...

Actually, I think that I do understand exactly what is/was happening. Fermentation has stopped because there are no more fermentables available for the yeast to eat, for whatever reason. I suspect that it is because I fermented it on the high end of the brewers window, where the Alpha Amylase...

Great advice about the starter, I might try that. I have read that elsewhere. I have read people say that they had added "Beano" and it worked in a week or so but to stay away from it. From what I understand, the Beano enzymes are not the same ones as in the Amylase Enzyme brewing enzymes...

If it is creating fermentable sugars why wouldn't the fermentation "re-start" and the existing yeast eat them up? That's the whole point of adding the enzyme. I realize that I'm not going to magically see a 1" kreusan, but as these new short, more fermentable molecule chains are present in the...

I forgot about this thread. I started a new one with the following: I have a 5.5 gallon batch of an American stout with an OG that started at 1.064 (the exact BeerSmith estimate). It has stalled at 1.030. The expected final gravity from BeerSmith is 1.016. I mashed at about 155-156f. During...

I have a 5.5 gallon batch of an American stout with an OG that started at 1.064 (the exact BeerSmith estimate). It has stalled at 1.030. The expected final gravity from BeerSmith is 1.016. I mashed at about 155-156f. During the mash out I realized that I didn't mash the flaked oats, I lowered...

Thanks for the comments. As I said, I won't really know until the beer is finished and carbonated to see if it got me what I wanted. I had thought about a mini-mash while contemplating what to do, but that would have meant digging out the mill and grain, which I had already put away. I...

I know this is a really old thread, but I was searching for amylase advice and landed on it. On Sunday, I brewed a BIAB, all grain American Stout. I did a mash out raising the temp to 168f to stop enzymatic action (I know not really necessary, but habit) and just as I was getting ready to pull...

I am in the middle of brewing a American Stout. I just finished my mash out and was getting ready to pull the grain bag. I looked over at my counter and saw that I had left out the flaked oats. I wanted them in to add body and add some head retention. Knowing that the mash out at 168F...

I just finished fermenting 5 gallons of cider obtained at my home brew clubs annual apple pick and cider press. I fermented it with Fermentis SafLager BE-134 Saison yeast. It has been about 18 days and it tastes pretty good. I am making a spiced cider. I have added about a cup of store...

You need a rolling boil, or at least a good boil, not volcanic. You can leave the lid on to help the wort reach temperature but once it gets there you should take it off. You need to have the lid off to expel DMS and other volitals. This won't happen without a good boil and with the lid on a...