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For me wlp001 tends to reach FG pretty quickly and reliably, but I like to see the beer clear. Seems like a couple weeks is usually enough but you might be dry hopping or cold crashing so you can't put an exact time on it. As far as a DIPA fermenting faster than a regular IPA that doesn't...

Exactly 16 days. How do I know? I'm drinking the first pull off one I kegged yesterday and it's perfect.

After a little attenuation issue with 530, thrilled to have this on tap again! This time pretty well nailed the color and taste of Leffe. Clarity not quite up to Leffe out of the bottle, but it's only been kegged a week. I should always keep this one in the keezer!

If your beer is completely done fermenting, adding yeast is not going to create bottle bombs. Adding too much priming sugar could create bottle bombs. Use good strong bottles and prime only to the volumes of co2 they can safely withstand. Use a priming calculator and measure your sugar with...

My guess is you're going to get a bit more raspberry flavor with the higher temp. I did a raspberry saison by racking the 5 gal saison onto a 2lb bag of frozen raspberries. You want to break the berries up a bit so the membranes release the juice. I left mine for a week in secondary and it...

Welcome from Swansboro!

That's frustrating! A brand-new chugger pump failing? BTW, I really couldn't stand those plastic disconnects that came with mine and I switched to camlock's instead...

I have an 11 gal HG system and mostly use it in a eBIAB mode for 5 gal batches with a grain bill of no more than about 13 lbs. (1.065 or so). Bigger beers, I will just pull out my igloo mash tun. But I still just heat strike and sparge water in the HG kettle. I agree with what's been said...

I'd like 4 x 32oz. I'll send a PM... Thanks

3 days after adding the AE it is down to 1.016 and tasting much less sweet; in other words, better. My question is how far should I let it go and how far will it go if I let it... Beersmith says my FG should be 1.013... Revvy's recipe is to finish at 1.10. Several other clones I've seen on...

Took the advice to use a tsp of AE. Airlock activity has picked right back up. I think this will do the trick.

Thanks all, I agree nothing to fret about. I think I may have lost a couple gravity points is all. Hoping this DIPA comes out tasty!

OK, I might try this. Is T58 the only yeast recommended to dry it out? I have a pack of S05 and a pack of Belle Saison...

1.065 and sg readings done with fg hydrometer. Don't know what Xmas refractometer issue is...

I really think this Revvy (Leffe) Blonde is done fermenting. 3 weeks in primary, I've tried raising temp and rousing the yeast somewhat. This beer seems clear now and sweet. I measures 1.020 whereas BS predicted a finish around 1.013. A bit disappointing. Some may like it when its carb'd...

Well my mash temp was fine. I went back to brun water and backed out the lactic acid what I found was theoretically my mash pH was 5.8 for those 10 minutes… Oh well, RDWHHB!

Well 3 weeks in the fermenter, the beer has cleared but it still sits at 1.020. Quite sweet as a hydro sample but maybe drinkable after force carbing. I think the yeast is done... perhaps I didn't pitch enough yeast - the white labs pack was quite old and it took 3 full days for my starter to...

Brew Day started out fine. And everything ready last night. Had some trouble getting my strike water to the proper temp, and in that hassle forgot about a teaspoon of lactic acid I was supposed add. 10 minutes into the mash remembered to throw it in and stirred - what do you thinks going to...

Did not know that about carapils... But, since I'll mash at 148-150 not sure attenuation will be a problem.

Water profile: just planning on going with brunwater amber bitter. Any good tips here?