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Are you slicing (190), shredding (195), or making burnt ends (190, cut back in smoker)?

Sounds like you have if figured out but just to add, my starters rarely show much in the way of activity. It usually takes a hydro reading or a vigorous shake to see bubbles before I know that anything is really happening.

have you tried contacting tilt? maybe you got a dud

Sample was good and seems pretty close but I can't say yet as I have never drank a warm flat shiner.

Jack's Shiner- A Shiner Bock clone using MJ-54. ------Yes, this was basically done with primary ferm after only 2 days.

Definitely not a mesquite expert but I like it in moderation on heavy meets. I plan on cooking with it more this summer so I have been doing some reading. Several people suggest 2/3 hickory to 1/3 mesquite. Your mix mentioned sounds sort of like a pork mix someone mentioned . I'll by run some...

Sounds good to me, I'm already a fan of US-05

I have never done a sour but was looking into a very similar recipe just without the lime and uses tettnang hops and T-58 yeast. I'm considering the lime. Anyone have $.02 for US-05 vs T-58 in something like this?

Ease up with those VLT's bud

So the MJ45 tore through this Shiner Bock clone. Krausen added some variance in the tilt readings in the middle but this was basically a full fermentation in 2 days. I think I'll call it Jack's Shiner.

So I have a Shiner Bock clone going now that I have been wanting to try with MJ 54. Two days after pitch and we have gone from 1.046 to 1.014. I really wasn't expecting that kind of speed but it looks like I may be able to keg this one in under a week.

Nice caramelization you got there. Also, you wouldn't happen to be in Meridian, TN would you?

I did pork ribs this weekend but started eating before I remembered to take a picture. They looked great but were actually - meh-. Absolutely needed sauce, and I hate making things that NEED sauce. Maybe I messed them up, maybe it was my personal taste, but I will stick to beef ribs from now on.

I do something similar. If you see my graphs above, the full curve takes place in about 8 days for these brews, (yeast, temp, fermentables all change the time). I then add 2 more days to let them clean up a bit, but I don't log that data because there isn't much to see.

It's usually 10 days

My latest- Saison using 3711. It didn't go quick but it just kept going and going until I kegged it. I'm sure the last few points will still chip away and start carbonation.

One from a Summer shandy With US-05

Here is my YYZ- Warm Fermented Lager using Wyeast 2112

fair enough, I already had a 90 min boil scheduled in the app so I really didn't want to go any longer. Even with the volume a bit high, I still hit my target OG so my efficiency must have been a bit better than I accounted for as well. I'm curious as to what efficiencies I should expect. Yes...

I'm pretty new to all grain brewing and I have only done 2 batches on my Grainfather. First one was easy and I perfectly hit intended SG. Second brew was a higher SG saison and I had a few issues along the way. I mashed it low for 90 min but I never had great flow through the grain bed but it...