Recent content by jt8d

Just wanted to update. I tried the beer a few times 6 months to a year after I made it and hated it. There was a cidery, phenolic in your face clash with a boozy backbone that was hardly drinkable. I figured if it was bad after a year there was no hope and forgot about it. Over the years I...

Steeping grains can add a few points of gravity but it's not enough to worry about. How much steeping grains you use can vary from a few ounces to a few pounds, just depending on the type of grain and the style of beer.

This beer turned out wonderful, one of the better ones I've made. I changed the recipe as follows: Substitute 3.15# Gold LME with .75# DME and 1.25# sugar. WLP 575 yeast pitched at 64F then ramped up after a couple of days. OG 1.060, in 4 days FG 1.013

I think you'll get a lot of "it depends" answers...as in, the style of beer

I just noticed you said 60 deg, has it been fermenting at this temp the whole time? I've never used that yeast but that's right on the bottom of it's optimal range. KH54s10 had a good suggestion of a gentle swirl and raising the temp, then check in a few days.

what kind of yeast did you use? I just had this exact problem yesterday on a black belgian IPA with 3787, even with a pound of sugar in there! I got a starter going with the nuclear option (wlp 099) to see what happens

Considering some WLP 575 for a batch of grapefruit pulpin. I like my belgian yeasts. Is this inspired or a train wreck? Anyone have experience with something similar?

I use jugs of spring or distilled water that I put in the freezer while I'm brewing. By the time the wort is cooled to around 90 I'll add my 2 gallons of nearly frozen water bringing pitching temp to around 64F.

I brewed a Rochefort 10 clone kit from AHS about 5 weeks ago. The OG was a little high (1.119 vs 1.110). May have underpitched slightly by only using a 2L starter, but I did oxygenate with pure o2 and again 16hrs post pitch. Despite stirring and raising the temp up to 80, the Wyeast 3787 quit...