Recent content by dennybc

I know, but as i said i can't understand now what happened years ago, i can only guess. Regarding this beer, the fermentation started vigorously 8-10 hours after the yeast inoculation (US-05). After a week i siphoned it and i kept it another 2 weeks. Temperature was always between 19 and 24...

My guess is the same as yours. I hope this time the fermentation is over, but I'm pretty sure (right and stable FG), so i think i will use 5-6 g/L. Do you think on the other side that the remaining yeast after the cold crash is sufficient?

Yes, I'm sure, it was 1 g/L. What I'm NOT sure of is if the fermentation was correctly over back then, because it was my dad's beer and fermentator. But i know he used to keep long fermentation time (4-6 weeks). My hypothesis are wrong temperature or wrong sugar distribution during the bottling...

Hi everybody! I have a cold-crashing American IPA (all grain), which has reached a 1015 FG (this value is stable since three days) after a 3-weeks fermentation (1 week primary, 2 week secondary). I added Isinglass before the cold crash. The actual FG is equal to the expected, considering the OG...