Recent content by seb290

No problem...if you bottle pitch some yeast cause the freeze killed it!

Hi guys! I just bottle a ris bourbon last augist and I tasted a bottle this week but the bourbon is way too strong...is the bourbon will fade with maturation or it's screwed? Thanks! I soaked 2oz of oak cubes in bulliet for 2 months. Didn't pitch the bourbon. Just the cubes for a month

After 96 hours fermentation start! Don't know why took so long!

After 96 hours The fermentation start! Is it normal took so long? What could be the reason?

Hydro

About 15 min

175, the grain temp was at 53

around 15 minutes, didn't proof the yeast

not certain of this one...I think with was kind of frothy but How much it was suppose to

always had a thermometer in the mash all the time, measuring different spot in the tun.

rehydrated at +- 80F. The mash tun was to small to contain 16lbs of grain and 5GL of water...we had between 3 or 4 GL during the mash in. after fly sparge at 170F and no bleach inside carboy. ben wash with PBW and starsan

wort was at 71F, the mash temp stayed around 155F

wort at 70F, cool down with an immersion chiller within 10 min

Hi guys, my first all grain batch is not fermenting. I had a OG of 1064 after boil and my latest check up at 72 hours still 1.064. It's a 6GL batch pitched 2 pack of US-05 rehydrated, in good condition. My temp room is 66F, I never saw Krausen or bubble from my blowoff tube. We had a problem...

Hi guys, my first all grain batch is not fermenting. I had a OG of 1064 after boil and my latest check up at 72 hours still 1.064. It's a 6GL batch pitched 2 pack of US-05 rehydrated, in good condition. My temp room is 66F, I never saw Krausen or bubble from my blowoff tube. We had a...