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My experience has me convinced it's not a matter of the temperature being in the range for the yeast, but a sudden drop from the high temperature achieved during fermentation that signals the yeast to begin the process of going dormant. It's kind of like seeing folks from Arizona come to...

Well, you've got yourself a first wort hop addition I guess. I think that will act as a 60 minute addition. The alpha acids should stay in suspension and isomerize as normal once the wort begins boiling. I'm just not sure if the hop oils will get stuck with the grain or not. I'd just ride it...

Exactly, the steep drop in temperature as fermentation was slowing seems to have been causing my yeast to go dormant a little early. My fermentations outside of my temp controlled chamber tend to start at 60ish, then free-rise to 68ish during vigorous fermentation. It is when the yeast activity...

I had this exact problem for a while before I figured out what was happening. I figured it out when I got a tilt hydrometer and was able to track attenuation and temperature constantly. At the time, I was fermenting in the basement that stays a pretty constant 60F. Looking at graph after...

Definitely sounds like a water issue. If you have hard water, it is a best practice to use RO or distilled water for extract brewing. Also only use a max of 2.25 quarts of water per pound of grain while steeping so the grain can get the water below the ph threshold for tannin extraction. As for...

Is it carbonated yet? If not, carbonation may bring the aroma of bourbon out which can cause a new experience on the pallet. On a side note, can you taste or smell anything at all in the beer? If not, you better get tested for COVID. It sounds weird, but a guy I know decided to go get tested...

I'm not sure anything would penetrate the turkey flavor-wise. At worst, you might get isomerization during cooking. I could personally live without bitter turkey!

It works in the kettle, during the chilling process. I use whirfloc as my only fining agent. I can tell the difference easily. If you let the cooled wort sit for a few minutes, it will be crystal clear with a fluffy layer of trub at the bottom, without it, the wort will maintain a haze. Using...

I was brewing, until my just boiling barley wine flipped over due to a sink-hole under the slab I brew on (turns out I have a vole problem). I think I'll go get a bottle of whiskey to try to wash away the image of 7 gallons of wort flying through the frosty morning air... I may also have a...

The gelatin may slow any remaining fermentation, but it won't stop it. It's possible you had a stall on your hands though. Moving forward I would suggest cold crashing before adding gelatin. The idea is to develope the chill haze so that the gelatin can work on it. I haven't used any cold side...

I do not miss my pre-RO water setup. The extra step of calibrating and measuring/adjusting PH on the fly was annoying and inconsistent. After initial investment in an RO system and years of learning, I don't even use a PH meter anymore, as I know my calculations get me within a few hundredths of...

Not 100% but that looks like break material. Typically, when I make agar I produce 300ml of 1.040 wort, boil it, cool it and pour it off the protein break material before re-heating and mixing with agar and adding to slants and plates.

I've never had a problem disassembling and puting all parts in the keg, followed by filling it with HOT PBW. After 1-2 hours, dump and rinse with hot water. I would suggest having a new oring kit ready. That being said, if you want the keg to look nice on the outside, buy a new keg.

That's a lot of headspace, but I think the yeast will do their job and absorb that oxygen during carbonation.

Leave it alone if it's fermenting. I assume you used dry yeast, which does not actually need oxygenation as much as liquid yeast.

Something is wrong here... Are you taking gravity measurements to confirm no fermentation? What temp are you pitching at? Are you aerating the wort? What was your mash temp? Also, if you used commercial cider juice it could contain preservatives that keep yeast from budding...

Take thorough notes for every batch... I cannot quite re-create the best porter I ever made because I tasted it before bottling, jumped to conclusions, and made changes to the recipe in Beersmith to re-brew it... Oops... Original grain bill, hop bill and water additions gone forever:( my family...

That's between 1.028 and 1.030... what was the wort temp when you took the measurement? Most hydrometers are calibrated for 60-68F, requiring an adjustment for hot wort...

I don't think climate makes a difference, unless there is no temp control involved. I brew at 7500' with no problems attenuating and clearing quickly.

Again, let your taste guide the home brew! The only thing brother in law's are good for Is making it disappear to soon!! Experience talking here!