Recent content by DarthGoose

Hey guys, I made my pumpkin ale 17 days ago with the following recipe: malt & fermentables % LB OZ Malt or Fermentable ppg °L Late 49% 6 0 Northern Brewer Pilsen LME 36 2 Y 16% 2 0 Rahr Two-Row 34 4 ~ 15% 1 13 Pumpkin, cooked 1 13 ~ 8% 1 0 Brown Sugar 45 18...

I made a the Surly Bender PM kit from Northern brewer about a month ago. Pitched a 2L starter of Wyeast 1335 The Fermentation stopped dead at 1.022, so after attempting to rouse the yeast failed I added a pack of Notty rehydrated as per instructions on packet. Gravity still didn't move, and I've...

Nevermind, got them now, but the long delay means their moldy... Thanks USPS

PM sent

I ended up pitching a pack of notty rehydrated as per the instruction on the packet on Tuesday night. Temp ~68F, no visible activity. I'm going to let it go over the weekend and take another sample and see if it's moved any.

Gravity is still 1.022 today. I'm thinking of pitching a pack of notty to finish it off if it's still there in a day or two. Has anyone had this yeast restart itself?

Just took another hydro sample and I'm still sitting at 1.022. The temperature here has continued to drop and my fermometer is reading around 64-65. I roused the yeast gently on Friday but I'm going to try it again, the temperature flux may have put them to sleep for a little while. Is there...

Sorry, meant to say I took a sample and it was at 1.022. I think my real question is if 1335 is so flocculant that I should expect to have to rouse it. I was mostly taken aback by how quicky it went from roaring along to no visible activity.

I brewed a Surly Bender last Sunday and pitched a 1.8L starter of 1335 made from a fresh packet on Monday morning. OG was 1057 so I was expecting something in the 1.014-1.016 range. It took off quickly and the airlock was going crazy for the first 3 days. When I went to bed on Tuesday night it...

No reason not to try, though it is at 25 pages now...

I've used 4 cans of 1056 that I washed from a previous batch by decanting most of the water, shaking the yeast into solution and pouring into a 1 to 2 liter starter. You could probably get away with not using a starter in a really small beer, but making one ensures you have active yeast, and...

This. The first time I made my spotted cow clone I thought it was done for when I opened it up and smelled it. I would say continue to dry hop because they will only add aroma, not bitterness. Hop aroma tends to fade over time, so even if it's overpowering you can always just age it a few more...

Hey guys, I don't have a basement so I typically have to either drape a wet towel over my carboy or do a full blown swamp cooler to keep my fermentation temps down. I've noticed discoloring of my fermometers when they have a wet towel lay against them and when I swamp coolered by Spotted Cow...

Any of these left? I'd like to get in one one.

Looking for a 2 for 1 deal, PM me if you need someone to go in with.