Recent content by jtsimon

Oxidized beer or cloying beer = bad beer. Personally, a slightly sweet beer is more drinkable than my one and only dumped beer which was oxidized (dry airlock). I do agree though...in this situation, the risk of a severely oxidized beer is low.

Just an update: All gravity reading taken with a refractometer, agitate CO2 out of solution, and temperature monitored/corrected. The good news. It seems as though this yeast is still working away albeit very slowly. Its been roughly 5 days since warming and rousing the yeast. I took a...

I did a little more reading on this yeast and attenuation is 65-73%. I am sitting right at the low end. So I think you're right and it probably done. But since I've already got it warmed back up, I'll give a week to see if it moves at all. Otherwise looks like I'll be living with higher FG...

Mash temp was at 152F.

Long time viewer first time post. I recently brewed a Oktoberfest recipe using WLP820. See malt bill below. On brew day I pitch a 1 gallon starter at 53F. Fermentation started after about 12 hours and chugged along for about 12 day before krausen fell. Fermentation temp was at 53F. After...