Recent content by dhop

I've read that as long as the initial pitch temp is in the allotted range of the yeast you should be fine. So there shouldn't be a huge difference if you pitch at 62, and hope to ferment actively at 60. From personal experience, I've pitched above the stated range, perhaps around 75F, and then...

I'm in a similar boat to the 1 gallon brewers here due to small apartment constraints. One thing I would like to add is to get a more precise scale than the typical kitchenware (usually repeatable to 1 g/ 0.04 oz). With 1 gallon batches, your typical hop additions are on the order of 0.15-0.75...

Glad it all worked out :mug:

I had a similar series of events with an American Brown Ale, this wasn't a high gravity beer as well. There was radio silence until ~ 36 hours after pitching and then it took off as normal. I believe I had under pitched, as I was trying to be precise with my yeast rehydration... to no avail...

I recently made the switch to a temperature controlled fermenter (was fermenting somewhere between 70-75F, now 65 +/-1F) and found the bulk of the diacetyl taste had dissipated. This was with Safale US-05 and S-04. However, there were still subtle hints of that off flavoring, which turned out...

Hi there, I was reading over this thread today and am very impressed by the effort going into this! I've been meaning to check the spatial spread in temperature in my fermentation chamber, which is already controlled with the typical STC1000 set up, mainly from top shelf to bottom shelf for...