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5 gallons of Pale Ale, 5 Gallons of a Rasperry sour (kettle soured w/ L. Plantarum) and 5 gallons of peanut butter ale. 840.3+5+5+5 = 855.3 Gallons of pure beauty

Can we have your grain bill and mash schedule? I have not used that yeast but those temps seem on the higher side for fermentation and if its a yeast for wit then flocculation shouldn't be an issue. So, my guess would be a higher mash temp producing unfermentable sugars.

Pizza Boy Trodac Sour

Further update: It turns out I'm an idiot. The fermentation I was seeing has stopped. Somehow I think my fermenter was a little pressurized. Not sure how or why but the activity in the airlock stopped after about 5 minutes!

Well, brew number 5 for me and another "first." I just pitched WLP008 into a 1.060 OG wort. The wort was made last night and quickly dropped to 50 or so degrees. I warmed it up briefly this afternoon but it was still on the cool side around 55-58. I had my starter in my fridge for about a...

It's safe to say that no more CO2 will be produced. Add some priming sugar and some clean yeast and bottle that bad boy. What type of bug did you use? Any pics? Oh one more thing- if your ph is really low make sure to account for that with you pitch rate/yeast choice!

Remember when Palmer said don't worry about autolysis in the homebrewers fermenter? This is the exception [emoji23][emoji23][emoji23]

I just wanted to stop in quickly and see if anyone else has had experience with this yeast over attenuating past the 80% mark. I have a pale ale and just check gravity and it is reading about 85% attenuation. I know that grain bill and mash temps affect attenuation I am more so just looking...

Adding some table sugar is an easy fix to a missed OG. Too much though may contribute an unwanted taste.

I have been reading a lot about yeast slanting and it's benefits of having a greater chance of keeping a non mutated colony for further use. My question is this, if you find a colony and then you have to keep stepping up the colony to a pitchable rate won't those multiple pitches be the same...

Avoiding hangovers is pretty enjoyable.

27. 5 gallon batches every two weeks. Enough to keep my kegs filled and my friends happy.

I am doing another brew on Monday and I am going to take pics and if the same error occurs I am going to post and hopefully someone can find my error!

I've taken them around 120,100 and 85. Taking into account the heat differences they all show the same result. I cannot get this off of my head. The only thing I can think of is that my hydrometer is not calibrated correctly but that still doesn't account for the correct pre boil reading.

I do no a sparge. I add 6 gallons directly to mash tun and leave a gallon on the stove to heat up mash when it drops too low.

All grain-BIAB Start with 7 gallon Pre boil - 6.5 g Post - 5.5 g 60 min boil No addition post boil I have calibrated my hydrometer and its dead on. I checked the wort 3 times as well.

3rd brew ever today. Same thing from the past two My Pre boil is on target, post boil is always misses its target by .01 ie est. 1.041 actual 1.031. Volume is right on target. What the hell is happening to my fermentables? I understand the logic of brewing but this seems completely...

Yeah, unfortunately Ive read some of the yeast book and a few other of Johns book already and have had great starters up until this point. To be honest, the only reason I was a little nervous about the size of the yeast was because I smashed my hydrometer cylinder and the starter wasn't large...

And with that, I can sleep comfortably! Thanks a bunch!