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To answer the original question. I use a sanitized paint stirrer on a drill once my wort is in the fermenter aka bucket. I've noticed a considerable decrease in time it takes to start ferementing. About the BBR podcast someone already corrected the 90% saturation thing. The guest also called...

Mithion You pitched 3 beer on the same vial or you used the cake from one batch to the next? As I said previous I've had nothing but fast starts and finishes it also attenuates slightly above the advertised. What temp are you feremnting at? Are you using a Starter?

Definately a diacetyl rest is a good idea, but even with that it still cleans up quick as someone mentioned.2-3 days and the active fermentation is complete. I try to rouse it quite a lot. My last Brown had a touch of diacetyl. I fermented cool then crash cooled to soon. I think the cool...

I was going to put this under product reviews, but didn't really see a place for it. As the subject states I like WLP002 English Ale Yeast. http://www.whitelabs.com/beer/strains_wlp002.html It flocculates like crazy. A bit less attenuative than WLP001 Cal Ale yeast, but I like emphasis...

Kia (or anybody) have you compared your numbers against a local water report? I've tested my water 4 times this year. I get the same result with test strips, and the water test kits you can buy at Lowes or HD. My numbers are always drasically lower than the report. My water report has pH...

Good call android. I usually cool to low 60's and let it warm up a bit. He was asking it it was too cold, and for sure its not too cold. If anything its on the warm side, but I wouldn't freak.

Did the pack have a temp to pitch at? 68 seems right around the right temp for most liquid strains.

I say press on with the build if it doesn't work your not out much. This thread https://www.homebrewtalk.com/f11/using-pasta-maker-mill-grain-75784/index39.html discusses at great length roughing up rollers. I used the drill bit in reverse trick. I've milled about 15 batches so far with it...

The only reason I do is to speed up the cooling process. I can have my wort to pitch temp high 60's or lower in about 15 minutes. I was waiting around for the beer to cool without whirlpooling. I'll let it rest for 10-15 min and get fermenter ready and clean up a few things. There is another...

I wonder about my pH at times. I've used the test kits from the store for pH and Alkalinity. I've used the ones from my pool. I've used test strips. They all say the say thing. My pH is right at 6 before mashing. While mashing right at 5.5. The report from my water company says my pH on...

+1 on low rpm, high pressure. I just drilled a keggle today, not a pot. Took about 30 seconds of high pressure low rpm with hole saw. I'm not too concerned about a perfect hole. I drill the hole then dremel it to make the it just large enough to fit the nipple through with minimal to no...

Bringing mash water to temp and chilling I use mine. A pizza pan might work. I've seen some use foil when chilling.

iamfoamy with a hefe you don't need a long primary feremntation. I'll assume your talking Bavarian Hefewiezen, and not American Wheat beer. At 10 days you could bottle or force carb it and drink it most likely. I made a hefe over the summer I was drinking 8 days after I put it in the...

I have a burner that is only rated at 33,000 BTU. I can get About 8 gallons in a keggle boiling in 20-30 minutes.

I thought he said his reading was 1.002. SO I edited this. I think your fine. 1.020 doesn't sound to bad. As someone said don't use the bubbler as theonly indicator of activity. I've had plenty of batches with leaky lids or stoppers on them, but big huge kraeusen.

My guess is that your beer is fine. Dry yeast will go crazy at times and then look like its doing nothing. I've had batches finish up pretty quick with dry yeast. I think the fastest was just under 2 days. I left in in the ferementer for a couple of weeks though. It looks like you had...

PoolPlayer if you normally wait until the boil started to add extract add it sooner. In my case I'm adding bittering hops to the wort at around 180F giving me about 20 minutes of FWH before boil. I like NQ3X's advice on not changing a lot of praramters. What is being suggested is to just...

NQ3X I don't do a Single hop best bitter. I do this on all my beers. Mostly recently on a dunkelweisen. Poolplayer, not sure what to do for an extract. I've only done this with all grain as it lends it self nicely to FWH. I suppose you could put the extract in hot water as many do to thin it...

https://www.homebrewtalk.com/f35/hot-glue-bottle-wax-experiment-127485/#post1425378

Danstar's web site says 64-70F (17-21C) for feremtation temp.