Recent content by ReformedBrewer

Has anyone tried altering this recipe to make a stout? I brewed this beer a few months back and it came out so unbelievably clean and refreshing I couldn't help but think while I was drinking that it would make very delicious dry stout if I added some dark grains. I was thinking about dropping...

I live in Florida so I have this same exact problem. I employ two methods: 1. Cool to 80F with my immersion chiller using ground water and then put in fermentation cooler overnight, pitch in the morning. I should mention this also helps settle the trub below my screen and makes racking a piece...

Do you then put it on pressure or can you do both at the same time?

Just look at this mishap as one step closer to you making the kegging investment :mug:

gelatin in the keg or in the primary before racking? been thinking of doing this for awhile now just don't know what is best practice?

you've got a bad hydrometer my friend!

fill it up with plain water and test it

Funny you mention this. I just fermented a recipe with uUS-05 that I normally ferment with WLP001 and it much more yeasty flavored and the fruitiness from the cascade is almost non-existent. I know people rave about 05 but this recipe is usually like hop candy and its just kinda dull this time...

you just need more hops at the very end of your boil.

that's one way to increase your ABV lol

sure enough I brought inside, swirled the hell out of the carboy and put it in the closet (75F) now it's bubbling like crazy and a I got krausen. Thanks guys. Hopefully it dries out a bit more. I'll keep it at this temp and take a gravity again in a week and update.

Ok Ok...your last paragraph gives me hope. So to answer your questions... 1. No I am not using a refractometer, thankfully Im not that much of a n00b lol 2. No sudden Temp drop. 3. I used pure oxygen for 45-90 seconds...can't remember. Either way fermentation took off quite nicely, the...

I used the suggested WLP400 Belgian Wit. Son of a biatch. I'm going to swirl the primary and raise temp to 75 to try and get it going again first. I hope I can save this beer, so far it's tasting amazing and it was a pretty damn expensive recipe.

Brewed a belgian IPA 16 days ago with an OG of 1.084. Pitched a 3L starter of WLP400 and left to ferment at 68F. Checked gravity today and I am down to 1.034 but I am shooting for ~1.018. This is my first higher gravity beer and am just wondering if it just needs more time? Primary fermentation...

a bit of an update. Brewed this 16 days ago and my yeast has seemed to have given up. My current gravity is 1.034. It's still dropping but others have reported much lower gravity in this amount of time. Any suggestions for repitching? I got some harvested US-05 in the fridge? Thanks!