Search results

I just bought myself a (FoodSaver FM2435) Vacuum Sealer as an early Christmas present. I plan on using it for long term storage of hops and grains--as well as general kitchen use--since I have lots of small quantities of hops in ZipLoc bags in my freezer and lots of small quantities of specialty...

OK, it's been 19 days since brew day and the gravity is down to 1.007. I'm assuming it's done? It was at 1.020 at day 9, 1.014 at day 12. At day 10, I raised temperature to +70F. The last couple of points took a while. This is definitely a slow fermenting yeast.

I went through the same thing recently and bought the Monster Mill MM2 Pro with hardened rollers and keyed shaft with an AAW motor. See link. You will not be disappointed. I can't image a better mill setup. Not cheap, but worth it. The 3 roller mill saw no real benefits that I could tell...

Yeah, I did use Candi Sugar. Here's the recipe for my 4.35 gal batch: Belgian Tripel ---------------- 12-3/4 lb Pils malt 1/2 lb Aromatic malt 1 lb Clear Candi sugar 1.7 oz Tradition hops (60 min) 0.6 oz Saaz hops (15 min) ***************** 20 min mash at 122F 30 min mash at 149F 30 min mash at...

Just raised the temp to 68F and took another gravity reading of 1.020. I was hoping to get more attenuation down closer to the 1.010 - 1.014 range. Is this possible with this yeast?

Already? I usually wait a week and a half or two weeks before raising the temperature. Isn't it too early?

Just removed blow off tube and take a gravity reading of 1.030. It's on its way!

I usually warm it up after about 2 weeks for a diactyl rest.

It's been active since Tuesday afternoon. Not overly active like I would expect from a 1.082 starting gravity. I did pitch the extra yeast pack yesterday morning (not sure if will help, but it can't hurt). The second yeast pack was just as sluggish as the first one--barely swelled overnight...

I always keep some dry yeast as backup, but I didn't want to use it since Wyeast 3787 is unique and the dry yeast wouldn't yield the same results.

I bought another yeast pack today. However, I came home this afternoon and the fermentation is now pretty active. I might as well pitch it, but should I still make a starter which will take a few days or just pitch the yeast directly from the pack?

What happens when you underpitch? Off flavors?

Hmmm. I'll have to get to my LHBS ASAP!

Yeah, the SG = 1.082.

Just my usual procedure.

Buy a new empty paint can from Home Depot and mount a ceramic socket in it. Use a 60W bulb. This is what I've used for years.

Well, I waited until evening and pitched the yeast. Here's what it looked like before pitching. I haven't seen any activity yet this morning, but I'm hoping to see some this afternoon.

JohnSand, thanks for your reply. When I awoke this morning, the yeast pack was swollen! I guess this yeast takes time. So, I added it to my starter. I usually wait 24 hours to let the starter finish, so I might have to wait until tomorrow to pitch the yeast even though my wort should be ready...

I've been brewing forever (decades) and never had this issue. I'm doing a Belgian Tripel tomorrow and made my starter this morning. I smacked my Wyeast 3787 yeast pack this morning and nothing seems to be happening. The pack is not swelling after 9+ hours. My LHBS is usually very good and keep...

I use sanitized Aluminum foil for my starter. No holes. This allows O2 to get in and nothing floating in the air to get in. With the scenario you describe, I would dump it. It has a good chance of being contaminated.