Recent content by drksky

I have one for mine. It's just a standard #2 bung I got from my LHBS

A few days later and it's now 1.000.

I've got a brew going with this yeast right now and it's an unstoppable monster. Vigorously fermenting within a few hours (direct pitch, 30 seconds O2, 70°F controlled) and was going like made for at least 5 days. It's now 8 days and the airlock liquid level still shows that there's outbound...

Looks like an acetobacter mother.

Instead of trying to stop it, I let it go. The EC1118 is still working (definitely slowing down, though) and yesterday's sample was 1.001! It's no longer sweet and there's a little bit of pithy bitterness. Hasn't started to clear at all. Looks like it's going to be one to age...

So, after doing some reading, is it better to let the yeast finish what they're doing and back sweeten instead of trying to stop the fermentation? But if back sweetened, you still have to add stabilizers to keep fermentation from starting back up? Seems like a potayto-potahto situation.

No, not surprising at all. Airlock is still venting, and I'm considering trying to stabilize it to stop it from going any further. I'm planning on bottling it in 12oz crown cap bottles as I can't see ever finishing even a 375ml bottle before it goes belly up. Might even put it in a keg and...

1.026 today. HOT!

It's not the glycol chamber they're talking about icing, it's the FTSS coils in the fermenter. They're accumulating water ice frozen out of the beer and dampening the cooling effects. IOW, you're making Ice Bier.

Hehe...I must have been drunk when I made this. I just checked the refractometer and it only goes to 1.120, so who knows where I got that 1.151. I now vaguely remember using the refractometer and it was off the scale. Oh wait...I have two hydrometers. The old cheap triple scale I have must be...

That's what I thought, but I calibrated the refectometer and measured it twice. The hydrometer I have only goes to 1.070

Which time? I used a refractometer pre-fermentation and a hydrometer every reading after fermentation started.

About a week since pitching the starter, airlock has been bubbling pretty regularly. Pulled as sample and it's down to 1.035, or 12 points lower that the last reading, so making progress. Still very cloudy. Warm alcohol notes with a little bit of bitter pithy flavor. I'm going to rack it...

Yeah...follow the recipe :D

I had to do something. I could deal with sweet, but this was obnoxiously sweet.