Recent content by Devvrider

Used a gravity adjust calculator and got the sugar into the fermenter. OG is now back to 1.052, pitched the yeast and fingers crossed !

Thanks people, I have the wort sealed in the fermentation bucket now, yeast not pitched yet I'll try to fix it with sugar. Boil the sugar in distilled water, let it cool and mix with the wort. Is this correct?

Hi guys, this is my second BIAB batch and I'm trying to replicate the lone galaxy recipe in a 18L batch. I got 4.5kg Pale malt 2 row with 0.5kg carared and 0.3kg of wheat malt. I mashed at around 68C with 25L of water and post-mash it was about 22L Post-boil it became 18L but the OG is just...

Here’s the result [emoji1] Turns out quite good apart from a little bit over carbed It feels a bit stronger than the calculated ABV Thank you everyone for the help!

Maybe I should let them chill in the fridge for a couple more days. I found that when I tried to release the pressure, carbon bubbles will be formed at the bottom around the sediment and lift them up causing the chain reaction to gush in the whole bottle.

Since I didn’t hit my target volume at the beginning, I only got around 16 to start with. Then I boiled 3.5L of water with 90g of table sugar. Let cool and pour it into my second bucket. I then siphon from my primary bucket, and the tube goes to the bottom of the second bucket. Minus the trub...

I was thinking is it because of my re-pitching? The gravity did get stuck at 1.030 then i re-pitched, and before I bottle it was 1.014. Note to self: Make sure to take multiple gravity readings in a row before bottling.

Yup I put all of them in the fridge now hopefully the CO2 gets dissolved. I also put one in the freezer for an hour without getting it to freeze. At the moment opening it, it was stable, but all of a sudden it gushes again and picking up all those residue at the bottom lol. It's not sour, but...

Updates: Two weeks after bottling and today without chilling nor cold crashing I tried and opened one of them. It was gushing and 2/3 of the beer is gone. Is this normal? Tasted the beer it seems fine . The bottles were left in room temp 25-27C for two weeks, is it too warm? I tried to relief...

Update: My bottles have arrived. So before I bottle I took another hydrometer reading. It read 1.012 at first when I put it in then it settles at around 1.015. I guess the repitching worked? A bit off then the targeted 1.010 mark but I guess it’s now safe to bottle. It smells even better now...

I will try to use a mash tun next time. One thing I realized was my fermentation volume is less than my target, my target is a 20L batch, but after boiling my batch is just around 16L. Is that why I had such high OG? Should I top it up with boiled sugar water before I bottle it?

Yes flame was on , i keep it almost the lowest power. I did stir the mash quite often and that’s where I found the bottom temp is quite different from the top. I think I will need a submerged thermometer next time for more accurate readings. Top reading can be 55C but after stirring it will be...

Thanks, while I'm wait my bottles to arrive I will keep it at optimal temperature. If it's still stuck at 1030 next week, will I be making some bombs ?

I mashed in at 60-65C. Checked with a temp gun every once and a while. However I do notice the bottom of the mash in pot is hotter, I then reduced the flame a bit. I also did a sparge at 75C after the boiling.

My hydrometer shows 1.000 from the tap water at room temperature (around 23C) so it's probably quite accurate. It taste and smells pretty close what I usually had and it is not sweet at all, I guess I'll go ahead. What would cause such low attenuation ? My recipe: **Base** 5.2kg IREKS Pale Ale...