Search results

Any update on how this batch turned out? Lots of good information in this thread. Thank you

That’s good news...thanks! If you were me, how long would you give it in primary before racking to the keg? Tomorrow will be 14 days since pitch. There’s still a slight sulfur smell when I sniff the airlock but nowhere near as bad as it was a week ago.

Yes, it is from one of the original jars. I swirled my fermenter a little last night since it looked like there was a layer of co2 stuck under the krausen. Took the lid off to take a smell and it seems like the sulfur is starting to go away. Usually I package my IPAs at 10 days but I’m going...

After reading around a bit it seems like some people are getting 80% too. I will definitely try a fresh package the next time I decide to use this yeast.

I don't remember the exact date since I lost my data when beersmith crashed, but I believe I harvested the yeast back in April/May. What are my options at this point if my yeast were stressed?

Maybe it’s time to get a ss brew bucket huh? I’ll let it sit some more and then keg it. I’ll wait to see if I still want to add a second round of dry hops. Thanks again

Thank you guys for your help. I’m leaning towards dumping this batch and trying again this weekend. Do you think a hot PBW soak for a few hours followed by a star san soak is good enough to wipe out everything in the bubbler? Then the same process for the spigot and o-rings I’m also going to be...

I’m starting to think contam too. If it is indeed contaminated...what kind of off flavors should I look for in the beer? Besides the aroma, the beer doesn’t have any taste that throws me off. Then again I am no expert at detecting off flavors. My fiancé says it tastes “wheaty” which I get but...

I hope it isn’t a contamination. Might be my first ever if it is. I’ve been getting over attenuation consistently with this yeast and not sure why. Usually I get 79-83% attenuation. Might be time to get something new.

Welp...I got over-attenuation again!! Mashed at 158* for 60 mins and got 83% attenuation. Kept the fermenter at room temp for the first 12 hours and then into a waterbath for 3 days then room temp. Not only did I get 80%+ again, for some reason I got a ton of sulfur coming from this batch

Hey guys not sure what happened with this batch but I am getting a strong sulfur aroma from my beer. A few months ago I made a blonde with 1318 and harvested the yeast into 6 mason jars. Have been brewing NE IPA's with this yeast and with no problems (besides over attenuation). However, with...

Yeah IMO one of the biggest cons of the GF is the capacity for bigger beers. My solution for this problem is brewing 4 gal batches and using some DME to hit those higher gravities

16lbs is on the higher end of the GF’s capacity so efficiency will definitely suffer a bit. You should be running the pump during the mash and throttle the flow so that the wort level stays below the overflow pipe

Thanks for your input. Do you start your sparge shortly after lifting the basket? Or do you let most of it drain before starting the sparge?

Lots of good info here...thanks guys! I’ve been trying to increase my efficiency too but I keep getting low to mid 60’s. Not sure what I’m doing wrong. I think it may be my sparge process. At what point do you guys start sparging? My process is as follows: -0.036” crush. Adjusted with feeler...

What temp did you mash at? It seems like you’re getting lower attenuation than what other people are reporting. I would like to give this yeast a shot but I don’t want to dry out my ipas

Interesting! Looks like it worked out well for you. What’s your grain crush at? Also, do you wait until the wort is completely pumped out to the second vessel before adding the sparge water? Or do you do it at the same time?

I can try 158* for my next batch too. How long do you mash for? Also how long do you primary? I found 10 days to be perfect for my first two batches but the 3rd batch still had a thick krausen on day 10. It just never fell. Racked it to keg anyway

Thanks! I’ll try it next batch which will probably be in November. Any idea what could’ve kicked the fermentation off when I took a gravity sample on day 9? No bubbling for days prior to that and then fermentation started again. Bubbling a lot on day 10 and for some reason the krausen never...

I’ll try that on my next batch. Thanks! Only reason I went to a 90 min mash and stir halfway was to see if I can increase efficiency. It has helped, but it may also be from a finer crush. Last batch I milled at .036” and surprisingly the sparge went pretty fast.