Recent content by JoeyBagOfDonuts

It's been kegged now. Actually turned out to be the best batch I've brewed so far out of 15 batches or so. Funny how things work.

Yeah, that's probably it. I missed my strike temp which was initially at 146-148F, had to heat up more water which took 5-10 minutes before I had the right temperature. Didn't realize that could be so detrimintal. I still plan to iodophor all my equipment just in case. Many thanks to everyone...

I've heard that yeast are more active at higher temps and can obviously lead to more esters/off flavors. I also assumed that with a more active yeast that they would eat up more (if not all) of the consumable sugars. What you say makes sense because a 0.013 overattenuation likely wouldn't...

You guys are awesome. Thank you all for the many suggestions!! I have always been under the impression that pitching more yeast cells does not cause over attenuation. I pretty much always do a 3.5-4L starter and pitch the yeast cake and have never had it happen. The exothermic reaction during...

Will diastaticus cause off flavors? I haven't heard of it before really. I really don't want to toss my fermenters. But will do if necessary. Can you bleach or oxiclean and then soak in star san to get rid of it? Edit: Now that I'm thinking about it.. My 2nd extract batch a couple years ago...

First off, thank you for your reply. Was the OG measured at, or corrected for, your hydrometer temperature? -- Yes When you checked your hydrometer, did you use tap water or distilled water? -- Distilled Were there sugars or juices used in your recipe? -- No Have you recently brewed a...

I brewed a 6 gallon IPA batch all grain. OG was estimated to be 1.076. My grains weren't milled well enough I believe- my OG ended up at 1.062. I mashed at 151F for 90 minutes. My FG ended up at 1.005 (estimated- 1.018). Wyeast 1056 was used (made a 4L starter and decanted) 1. Hydrometer was...