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Thanks! That is wonderful! I sense something is off with my equipment(tun/thermometer/hydrometer) because my expected SG on the last batch was 1.078 and I hit 1.060. The SG was calculated in BeerSmith so pretty reliable source. PH was 5.4 and my thermometer(in question) read 150 start to finish

Wow I had no idea! Thanks for the help!

Thanks! I will chat with him next time I’m in there and run some citizen science maybe and do the same brew and see what the difference may be. I never would have expected that big of a drop though!

EC-1118 is a monster of a strain and should be able to do the trick but it won’t hurt. Happy brewing!

I am referring to a starter as in pitching your yeast a couple days prior into about 1L of fermentable liquid to allow the yeast to reproduce and get strong before pitching in your batch. With that high of an OG you would want to pitch about 350 billion cells or so. Most packaged yeast only...

Did you make a starter at all? Other thought is what temperature are you fermenting at?

Hey all, I have recently see a drop of about 10% in my Mash efficiency. In the past I would consistently hit around 73% but in the last to brews that I have done I am right around that 62-63 range. I am using the same 10 gallon igloo cooler with a 5 in. stainless filter attached on the inside...

Sounds healthy to me haha!

Since I believe LD Carlson’s nutrient is technically for wine/mead/cider I would do about half of that. The stuff I use from my home brew shop is made of diammonium phosphate and food-grade urea( the same as LD) and I use roughly 1/2 teaspoon per gallon for any brew I have starting in that 1.100...

Sounds pretty solid to me. The only thing that I would suggest is checking some other pitch rate calculator to make sure that you are pitching enough good healthy yeast. https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ is one for example. I recently did a 1.102 barley...

Hey all! Recently just bought a freezer for fermentation and wondering if anyone has suggestions on a temperate controller? I have done a good amount of reading about different brands/styles but would like to hear from some folks that actual have one or have had a couple to compare. Thanks is...

Hey all, Recently brewed a very large Belgian saison. Primary fermentation want completely fine and I hit my desired OG. When I racked to secondary I pitched a vile of Brett C to give it a funk taste. That also showed activity (slower but steady). Flash forward to bottling, I primed the at 3.3...

Thank you both! I had read that the added sucrose might just feed the primary yeast but didn't know if that would leave the brett with a little as well. I had the mash temp pretty high but not quite that high so I'll bump it up. You think a standard 60min mash will do?

I was was thinking a little warmer mash so thanks for the confirmation because I didn't have it quite that high. I have it set at a 60 min mash, do you think let it sit a little longer on top of the raised heat or stick at 60 min? Thanks for the help!

Hey all, Now that it's finally warming up here in Minnesota I am going to be trying my hand at a new saison recipe I have been playing with for months. I'm am going to be fermenting with WLP565 Belgian saison yeast in the primary and then racking to a secondary of Brett C. My question is should...

Thank you fine sir! Any DIY recommendations on a " Craig's List $100 17cf top-freezer fridges?"

Hello to all you beer loving studs and babes( I'm being kind [emoji12]) I have been living in Phoenix for about 4 years now and have had a lot of success in brewing and the same amount of sub pare brews due to my ability to manage/control proper temp control when my beer when fermenting. Seeing...

Perfect! Thank you all for the input everyone! I think this will be this weekends brew/project!

Perfect! What type of regulator do you use? Thanks for the help!