Recent content by Sechelter

Hey Gonefishin, Looks like you're out of the woods (good news). FYI, to answer your original question: if you assume that fresh water has SG 1.000, the proportion of fresh water you'd need to add would be 1 - ((FG - 1) / (OG - 1)), where FG is your desired gravity and OG is your current...

Been thinking of brewing a British Old Ale / Stock Ale as my winter warmer. I'd like some brett character but a Brett in the secondary is likely to be super-attenuative, leaving me with a really boozy, Bretty but thin beer unless I'm prepared to blend. A possible but unorthodox (?) solution...

I've used this yeast twice, once for a blonde and once for a dry-hopped sour. Really, really slow secondary both times. With the sour (3.5 pH), the primary ended after about 5 days but now its been 4 weeks and the gravity (now 1.006) is still dropping and the air lock bubbles about every 40...

My thanks to those who replied. As an FYI, I've swapped some stuff around and its now at 80 F. I'll give it some time and I can move to another carboy if I decide to add more food - will keep you all posted. Cheers!

Thanks Rph ... good point on the IBU. I was reading that this higher IBU is correct for the style but it seems to be in conflict with the lacto for sure. I'll let this run till fall and if stable will adjust w/ malt vinegar for the acetic (which I like) and some lactic ... this'll work in the...

Petroleum Engineer

Greetings all, I've got a 9 month-old Flemish Red on the go, 1.051 OG, 15 IBU, simple infusion mash at 154 F. Nothing fancy like turbid mash. I had planned on the Roeselare blend but no luck when shopping, so got the WLP 655 instead and pitched it with Wyeast 3787. The primary was pretty...