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You mean no orange character for you at those higher temps?

I'm thinking you are right on here.

I guess this starts to get into what my buddies were saying, if it still has to condition as long as any other ale yeast, what is the advantage to finishing quicker? (Not saying you are saying its better; just a general observation) I guess I thought the whole point of this yeast was high temps...

I've used US-05 and S04 many times at normal ale temps with great/expected results. This was mostly an exercise in testing out this yeast... I probably should have used it with a recipe I've otherwise done before to eliminate as many variables as possible. But I've done dozens of batches of...

Yeah, it is very opaque and at this point I doubt it will ever clear. The mfg website says 95 to 104, and I thought orange sounded good, but I don't taste any. I was also thinking of giving it another try around 90f with a grain bill ive used a lot more often to eliminate some variables.

That's a good list... Possibly fusel or vinegar.

I took a flier on a recipe, introducing several new variables at one time that I've never used before, which is likely part of the problem here, but hopefully someone knows what this might be. The beer is a SMASH with Golden Promise (new to me) and Azacca. Voss Kveik (new to me) Fermented at...

Nothing against messing with balloons, etc, and that works for some people for sure, but I do one of two things: -If I know I have a beer that is going to have a TON of crud in it that I want to cold crash out before transferring to serving keg, I use a Fermentasaurus snub nose, and can easily...

I have a mill.... I got it so I could crush right before mashing and hopefully have fresher grain, and a longer shelf life on what I have. I used to over-buy ingredients to "save money" on shipping, etc, but having to chuck a bunch of stuff has cured me of that. I'm still trying to use up some...

No, I have not done a saison in years. I guess the only thing to do is scrub out the ball valve and try again?

Just to close the loop here... my follow up batch of a different recipe finished at 1.007, only one point below "normal". Also, yesterday at our homebrew club meeting I brought some of the lager, and a pro brewer and another very experienced homebrewer said they did not think there was an...

I just checked it again, and right now it is reading about 1.0005 (half a point high) in my soft tap water at calibration temp.

This might not be the brightest idea, but I'm going to brew a "control" batch of a recipe I do all the time with S05 that finishes pretty much bang on 1.008 every time. If it drops into brut territory, it should still be a decent beer, and I'll know with absolute certainty that I have a problem.

I hadn't brewed for a while and there was some junk in the ball valve on my kettle that I had to clean out, but, I didn't take it apart or anything. I figured the boil should kill it, and I don't know that I've ever had a problem in the past, but maybe something survived. I guess it is time to...

This hydrometer has always been good for me in the past. Unfortunately I guess it is a possibility that something is in there. I did the recipe exactly the same once before and it finished at 1.005, which is still more attenuation than it seems is expected but not quite as bone dry as this one...

I'm using a hydrometer with a correct sample temp for both measurements. No gluco was added.

Recipe: 9.2lb 2-row, .5lb vienna Mashed at 148 for an hour One hour boil 1.5 total oz Tettnager OG: 1.046 Pitched at 60 and let free rise to 67 and 15psi Cold crashed at 5 days Kegged two days later Sample flavor seemed fine, but hydrometer said 1.001. Thanks.

I don't do a lot of lagers, but when I do they are pressure fermented in the upper 60's. My last two times using 34/70... Last time it finished at 1.005. this time at 1.001? The calculator says I should be at 1.008. I fear I've really got 6% alcohol water this time. Has anyone else...

It is 2 row, wheat, a little carapils, and WB-06... not sure if that qualifies as a hefe, but usually it seems the answer is no if you have to ask.

Cool thanks I'll try that sometime too.