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This is a good thread. I had no idea there were such varied techniques being used for starters. We've always tried to use a 24 to 30 hour window, no decanting and no chilling. At pitch time, just give a big swirl and pitch it all. lol. This can probably go into the category of "more than...

Around 153 F which is pretty much where we generally mash (dual thermometers... tun mount and hand held). The refractometer was zero checked but I haven't verified the wort correction factor (just use the middle of the road 1.04). I'm going to pull a larger sample when we keg and bounce it...

I didn't see any mention of how many gallons you were brewing but, regardless, I'd make a starter... if nothing else just to prove viability.

Yeah, pretty crazy... ended up a little more imperial than I had planned. I've seen several other posts talking about this yeast going low with one claiming it took him down to 1.005. Imperial wheat = winter version of a summer beer. :)

For anyone interested, looks like this is finally finishing... dropping off considerably the last half of today. I'm guessing it's not going to go below 1.009 but it was definitely an interesting fermentation. We'll definitely try this yeast again if for no other reason other than to satisfy...

Appreciate the responses (really) but back to the original question... anyone else intentionally stopped a fermentation?

Hefes/wheats typically don't need much of a secondary/cleanup but, you're right, with pretty much any other style, I probably wouldn't consider it.

Apparently you missed the "for you keggers" portion. lol. Yeast is Wyeast Weihenstephan and it's our first time using it. No sign of infection (nor have we ever had one). I've seen other posts of this yeast hyper attenuating but I am a little confused about how low it's going. Part of me...

Currently have an imperial wheat that has gone from 1.075 to 1.009 and is still going. I'm about ready to crash this just to make sure it maintains at least some body and sweetness. For you keggers, have you ever intentionally stopped a fermentation?

Quick note on refractometers and specifically Northern's calculator. As far as I can tell, they do not have a wort correction factor built into their calculator (not the same as alcohol correction). This factor is instrument specific and it will generally fall into the 1.02 to 1.06 range...

Apparently this is pretty common for this yeast and style... disregard.

We have an imperial wheat which started at 1.075, currently sitting at 1.013 and, on day 10, still heading south. Anyone had this yeast take your brew to the dry side? We've never had an attenuation like this. We had a relatively loose mash this time which should cause a somewhat more...

We used Wyeast 1084 (Irish Ale) for our choco/vanilla/milk stout... turned out great.

Thanks. I suspected the fresh barrel probably wouldn't be the best for a sour. On the flat beer comment, couldn't you seal the barrel at some point and just let it carb up a little naturally? Isn't that how beer was handled in barrels for hundreds of years? I still see German Octoberfest...

I'd like to try a sour and have two small new oak barrels with medium chars. I have several questions and was hoping one of you sour experts could provide some assistance. 1. Will the barrel char be ok for a sour? It's great for wine or liquors but I have reservations about the smokey...

Second the thermometer check. As Blue House stated, just a few degrees and what you're seeing is expected.

I'm not sure how you'll get a custom beer gas unless your gas company is somehow willing to do that for you. Quite frankly, I'm not sure you'd even want to go down that road. Basically, beer gas is beer gas. Most of our beers have been nitro'd and my experience has been that the beer itself...

Anyone here in the 757 tried it? If so, how did it work out?

My wife and I have been to the UK a couple times now and love the real ale revival that's been going on there for quite some time. We were in Chester for a real ale festival and it was hands down the finest beer experience ever. Anyone doing hand pumped, non-force carbonated real ale at...

I was planning on using some nylon hop bags for my last brew and decided to hot wash them before use just to make sure they were clean. Dunked them in a bowl of hot water and squeezed... then noticed a slight white film on top of the water. I repeated this about 10 times and the white film...