Recent content by mshell

Batch is standard 5 gallons. Original yeast (no starter) seemed to be doing OK. Was down from 1.110 to about 1.038 before I pitched the second vial. Target FG is 1.026. Took a reading last night. It's down to 1.012 and still going! Not sure what this means.

OK -- I will wait a bit longer. Hoping this will clear in a couple of days. As for the starter, I don't think it was needed. Gravity dropped steadily over the first week from 1.110 down to about 1.036 (target FG is 1.026), when I pitched the second dose of WLP099. Maybe a starter would have...

Same yeast, White Labs Super High Gravity at start and end. Question still is when to bottle.

It's very high gravity. Started at 1.110. Just followed the recipe

Took a reading a few days ago. It was just a hair above target FG. I would think by now it's probably a bit below.

I'm brewing the Unearthly IPA clone out of the Clone Brews book. (extract). Followed the recipe exactly, OG came in on target. The recipe called for racking to secondary, then dry-hopping. It also had me add a second dose of yeast (White Labs Super High Gravity) "3 days before bottling". That...

Hi, Interesting discussion, but doesn't answer my basic question. 1. This was from a recipe from my LHBS, not a kit. 2. If my reading was bad and I added unnecessary water to top up, I would expect FG to come in too low.

I've had the same thing happen twice on consecutive batches. Followed recipes exactly, then after cooling wort, topped up to 5 gallons and took a reading. Significantly higher than recipe (1.080 vs. 1.060, for example). Each time I've added additional water (nearly a gallon). In first case...

Went down to the LHBS to ask about this (it was their recipe). Guy there told me he had something similar happen. His explanation; Possibly did not mix LME well before heating the pot, result is caramelization resulting in unfermentable sugars. Does this make sense? If so, waiting will not do...

Thanks everyone for your comments. Just want to be sure I understand. You are saying that despite the fact that there is no airlock activity and the beer/wort shows no foam/kreusen on top, fermentation is continuing and will eventually reach desired gravity? thanks

Ferminting temperature is about 64. Recipe at: https://www.beerbrew.com/ROOT/downloads/recipes/WhiteMountainPorter.pdf I've fermented 2 previous batches in same exact spot (one with same yeast). No visible foam now, day after racking.

I brewed a 5 gallon batch (extract with specialty grains) of a "robust porter". OG at 1.060 (on target for recipe). Bubbles in airlock started about 20 hours after pitching yeast. All was well for next 48 hours, then it stopped. I waited another 24 hours, took a hydrometer reading 1.022 (FG...