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In a thread about the Tilt hydrometer, people have reported fermentation gunk clinging to the Tilt. This gives an artificially low gravity reading. You can take the Tilt out and clean it off and it will give you a more correct reading, but that kind of defeats the purpose of using it in the...

Figured I'd update this thread with the current status of this brew. I ended up leaving the beer in the primary for another week and the gravity stayed at 1.041. I steamed 1 oz of medium toast Hungarian oak for a few minutes to sanitize them and put them in a 3 gallon carboy and filled the...

No personal experience with that yeast but Brew Like a Monk lists the "medium" temperature range at 67-75°F resulting in a spicy, light phenol and fruity flavor profile. Without cooling though, the temperature of fermentation could push it into the "high" range (75-85°F) resulting in a fruity...

Acidulated malt is like adding lactic acid. Lactobacillus bacteria are on grain naturally so to make acidulated malt, the maltster encourages the bacteria to grow on the grain, producing lactic acid.

My first time using the Fermentasaurus I started with the butterfly valve open and ended up with a plug of trub in the cone so the collection ball only ended up half full. I'm currently on my second batch in the 'saurus and I opened the butterfly valve after the trub had settled some. Both of...

CBC-1 is a S. cerevisiae (normal beer yeast) strain. Whatever will kill normal yeast will kill CBC-1. I would think an oxyclean soak would do the trick. Edit: Some people use EC-1118 at bottling and it is also a killer strain. I haven't heard of contamination problems. Also this thread briefly...

According to Wyeast, the alcohol tolerance of 1762 is 12% so the yeast in the fermenter might not be up to the task. If you made another starter, it might have enough vitality to ferment the priming sugar. According to Brew Like a Monk the Trappists use between 1 and 3 million cells per...

I use a hop spider so the trub in my case was probably cold-break that took a while to settle out.

I just bottled a batch from a pressurized fermentation using the Fermentasaurus yesterday and thought I'd share my thoughts. Some of these have been mentioned already in this thread, but here we go anyway. 1. As others have mentioned, the cone likes to plug up with trub. After 3 days the...

I've used WLP028 (the Wyeast equivalent would be 1728) and it made a decent RIS.

I'm thinking about getting a pressurizable fermentation vessel. The problem is, I only have 2 kegs at the moment so when the fermentation is finished, I would probably bottle from the fermentor. As I understand it, CO2 solubility is a function of temperature and pressure. So using a kegging CO2...

According to https://www.homebrewersassociation.org/forum/index.php?topic=28826.30 reply number 43, Imperial Yeast's B56 Rustic is the same.

I plugged 1.023 into Brewer's Friend's SG to Brix converter and came up with 5.8 Brix. I then put that into the refractometer calculator and it came back with a gravity of 1.008 as a final gravity. You're probably safe. Edit: I left the OG at the default 1.048 in the refractometer calculator...

Update to this thread. I've finally got around to brewing this recipe hitting an OG of 1.102 (quite a bit higher than expected) and made a few of changes. 1) Extended the boil time to 90 minutes to reduce the volume to make room for the LME. 2) I used WLP028 Edinburgh Scottish Ale yeast...

I saw this on a shelf at my local pharmacy and I've never heard of it before. It is much cheaper than Madagascar/Bourbon vanilla. Has anyone used it in beer before? What were the results?

From Brew Like a Monk: That said, the some Trappist abbeys top-crop their yeast and use some of that for reyeasting, some for the next batch. I can't remember if Westvleteren is one of them or if it's even mentioned in BLAM. For yeast numbers, the few that are mentioned use anywhere from 1...

I like the idea of using the dark lme instead of light. It would make the water chemistry less of an issue. Thanks.

Currently 'Try to Disappear' by Baroness, next up 'March of the Poozers (Live at Royal Albert Hall)' by Devin Townsend Project.:rock:

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