Recent content by jensond

Update: For anyone interested, I checked the gravity a little earlier this morning and it was sitting at 1.016. My beer was still fermenting after 14 days. I’m genuinely surprised; US-05 has a reputation for acting fast and the one time I used it, that was my experience as well. So, the...

This is a really interesting rehydration regimen. I rehydrated US-05 with my last batch and got it down to 1.008. I just sprinkled the yeast into boiled, cooled water in a sanitized jar. With this batch, I followed the directions written on the package that just say to sprinkle it on top of the...

So the consensus seems to be that I am afflicted with a curse and I should just consider the beer done. I'm fine with that as the gravity sample was pretty tasty. Thank you for all of the advice. I think I'll cold crash and get ready for bottling. Maybe next time I'll find my voodoo doll...

I talked to Northern Brewer and they said to expect the FG to be about 1.015-1.012 I guess it's a trade-off between risk of between risk of oxidation or contamination vs. bottle bombs. I think I'd rather not take my chances with bottle bombs. I think I'll give it a gentle stir tonight and...

So I think I might have my first stuck fermentation. For this batch, my 3rd, I used Northern Brewer’s Private Rye Undercover Brown Ale. Brew day (December 26th) was uneventful and everything went essentially as planned. I was hoping to bottle this weekend so I checked the gravity last night...

I guess I'll stick to RO/Distilled water for my next batch and try to learn a lot more about water before I move to all grain. Thanks again to everyone for the information.

I pulled the information from here: https://www.homebrewtalk.com/showpost.php?p=6888214&postcount=67 Dexter0380 sent a sample to Ward Labs of the tap water from the city we both live in. I'm going off of the information that was posted so I can't vouch for the authenticity. I can however...

I boiled the water that went into both batches but I guess I hadn't read up on chloramine. FWIW, here is my water report: pH: 7.6 TDS Est ppm: 443 Electrical Conductivity: 0.72 Cations / Anions, me/L: 7.7 / 8.1 The following are in ppm (Parts per million) Sodium, Na: 17 Potassium, K: 2...

I wouldn't describe the flavor as minerally. I think astringent is the most descriptive term I could use. Its almost like an antiseptic cleaner sensation. Its the first thing you taste and then it fades a little but lingers long in the aftertaste. I sanitize with Star San but there shouldn't be...

Thanks for the advice. I'll start checking the gravity after this batch has been dry hopping for about 5 days so that I can bottle on day 7. I'll make sure to take notes on the flavor as it ages. I didn't do that for my last batch so I'm mostly going off of memory. Thanks again.

The_Bishop, Gavin C, and flars, thank you for the advice. This confirms pretty much everything else I had been reading about RO water and extract brewing. Gavin C, I like the idea of adding juice to the glass, I hadn't thought of that at all. I was curious to see what type of fruit I prefer...

Thank you for the information. That is really helpful. I'll see if I can find someone to attempt to diagnose the flavor. I had it narrowed down to my water or my boil kettle which is a gently used canner. I'm also working with an electric stove. Not ideal but it's working alright. Have you...

I'll admit that my post was long but I was trying to provide enough information so that I would receive some useful suggestions. Your response is borderline disrespectful and if it was so long that you didn't read it, I'm not sure how you could give me thoughtful advice. I'm also not sure...

This is my first post so before I ask my question I just want to say thank you to all of the experience brewers who have been so willing to share their knowledge with new brewers like me. I’ve been scouring these forums and reading the suggested books long in advance of my first batch and it’s...