Recent content by jeeppilot

I’ll look into this! How do I figure out which size resistor and capacitor to use?

All of this info is terrific and I need some time to break it down into smaller bits I can understand. (So horribly sorry for the pun). For my grade level understanding of this, I thought I understood that alpha amylase would not effect lactose because lactase is the enzyme needed to break...

First time using Alpha amylase and doing a pastry stout and I have a question about how my beer came out. An issue during mash resulted in likely denaturing the enzymes. When I fermented, the FG initially came down to 1.040 points, but it was calculated to finish at 1.026 so I added some alpha...

Just an update…the enzyme worked wonders! I put in 1 tsp of it about 12 hrs before the fruit went in. Activity already had picked up before the fruit went in. Now, 5 days later, the FG has dropped from 1.040 to 1.027 (again target was 1.026) and the fruit has been run through as well. Activity...

More how long do they take to start working. I’m trying to decide if I need to get the enzymes in first, wait for them to start working, then add the fruit, or just throw it all in together. Seems like it probably doesn’t matter as the enzymes will be active in the time it takes the fruit to...

Sorry if I caused any confusion. My original post was kind of two parts—what did I do and how can I fix it (if it all). Consensus is I denatured the enzymes. Potential fix is adding alpha enzymes and restarting fermentation. The cause, in my mind, has been understood from the beginning. My...

So final question. I have some alpha amalyse coming and I’m putting the beer on fruit next. Should I add the enzyme along with the fruit, so the secondary fermentation will hopefully take down the rest of the sugars after the enzymes act? How long does the enzyme need to do its thing?

It’s been flatlined at 1.040 for 3 days now. 54% attenuation.

I think I’m trying mostly to figure out why my brewing software calculated a 1.026 FG if that’s not realistic. And my current attenuation is at 54% so that’s definitely not complete. It’s been flatlined there for 3 days now.

I know my probe location isn’t great. Thats where it was when I purchased the kettle. However, it hasn’t been a big enough issue to warrant me doing anything with it yet and this was by far the biggest grain bill I’ve done yet on this system. But it’s probably time to move it, and I do need to...

Yes, this.

May try this for sure. Thanks for a “fix” idea!

If I had reached my OG target, is that possible if I didn’t have full conversion? Or does that have more to do with fermentables vs unfermentables? I’ve seen many people do 30 minute mashes because the conversion can complete that quickly. I grind pretty finely, and being that the boil...

First time for this happening…I do EBIAB with a false bottom. On a particularly large grain bill, about 30 minutes into the mash and while recirculating, the bag and grain created a seal with the false bottom and kettle with my controlling temp probe stuck in the grain. Temp started dropping...

Quick update…it was definitely the main power contactor. Killed power to the whole controller via my GFI breaker, checked for loose connections. None. Reset GFI breaker and now the humming is gone. Something in resetting the GFI breaker fixed the contactor? 🤷🏻‍♂️