Recent content by Gazza19

10 gallon kettle is sold.

I don't think the pot is induction capable. It don't recall it being advertised that way when I bought it.

I have some various home brew equipment for sale. Local pickup in Indianapolis area (Brownsburg) preferred. 1. 10 gallon brew pot with ball valve and thermometer. This is a heavy duty pot. $80. 2. 12 gallon cooler mash tun with cpvc slotted manifold and 10 gallon igloo hot liquor tank (not...

You'll be fine. Assuming your yeast was fresh, you didn't underpitch by that much (maybe you pitched 250 billion whereas ideal was 350 billion so you're in the ballpark). And a chocolate milk stout will hide a lot of off flavors anyway. And, it's too late to do anything about it now since those...

I use that yeast a lot and I like to either let it rise after a few days to 70 or maybe even warm it up just to make sure it finishes since it likes to drop fast. It does recommend a diacetyl rest.

I'd be patient. Sounds like you rushed it - lagers take time. Leave it at 55 for a few weeks and then check gravity again. You still need to lager it anyway which should take at least 4 weeks. If it was a delicate lager, you might be able to taste all the temperature swings. But with a black...

+1 on leaving it in the primary for the temperature drop. After the diacetyl rest, I like to drop the temp slowly to lagering temps. Maybe 1-3 degrees per day so as not to shock the yeast. The krausen will drop during this cooling if it didn't already. Remember when you drop the temp to take...

My guess is you are under attenuating. I was having the same issues primarily with Belgian and English yeasts. My American and German yeast brews were fine. Basically, the Belgian and English yeasts would stall at close to final gravity. Then when bottling, some oxygen and agitation would get...