Recent content by greasemnky_brew

Nailed it. First time using that yeast too

Took another peek at it most of it has dissolved and it's now 3/4s of the way down the carboy. Smells malty and awesome 😊

I've used that much whirlfoc in a batch this size and never had problems. I will look more into it.

Mash pH was 5.6 used 1.5 worflock for 8 gallons of wort. Fermentation started in normal fashion. I used my counterflow instead of an immersion so I didn't get a cold break in the kettle. So maybe a mixture of all the proteins and no cold break......?

Haha no worries. Ya I went out to it this morning and started the head scratching. Very wierd to watch as well the top half has fermentation movement the bottom half is stagnant

I was thinking this. Will the proteins drop to the bottom?

This is all grain. The grist details are in the post.

I brewed a Naughty Sauce like beer(blonde coffee stout) last night. My grist was %80 Maris Otter %8 Munich and %12 oats in it. Could the large amount of oats in it cause this wierd cloudy split

So my bad It was my first time using a refractometer so what I thought was 1.026 was actually 1.009 only 2 more points till terminal. So I think fermentation went a little too quick. Everyone was saying to ferment it warm but I think next time I'm going to just treat it like my Cal ale and start...

No that picture was taken Monday morning. I had a lot of air lock activity then. This is a recent picture. There is an occasional Bob from the airlock but not much and nothing like what I'm use to. I just have had no experience using this yeast or brett for that matter so I don't know what to...

My APA with wlp644 seems to have stopped active fermentation just after 30 hours. I was wondering if anyone else had similar results. I'm going to pull a gravity reading when get home. A little background on the yeast. I picked up two vials on Friday made a 1 litter yeast starter and put it on...