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It does not look like it has completely stopped, and even if you did underpitch, the yeast would have reproduced up to the level it needed to eat wort anyhow. I would raise the temp a little if that is a possibility, and then take another reading in a few days.

Baltic porter

Absolutely true. I should read closer.

That's it. Batter up.

A little to orange in hue to be called golden. Moooooo.

Closest guess yet, just less refined.

I knew it was one bastard or another . . . Clues? Lets start with the glass.

Bell's Old Dirty Bastard (scotch ale)

I like your idea about adding the flour for permanent haze. I am thinking about adding the flour at kegging / bottling for this effect (sterilized boiling water, etc. etc.) Does anyone foresee any problems here? Thanks.

Exciting for a Georgia Boy.

It could be done. I have drunk hefeweizens as little as ten days after brewing, but I keg. I know if your O.G. Is small enough, you pitch well and then maintain temps, it should happen. My biggest concern would be bottle conditioning in a week. You may want to repitch some very active yeast at...

The pellicleforms in the presence of oxygen. It acts as a barrier to protect the yeast / host. I'd your beer is not exposed to oxygen, you will not get a pellicle, and a pellicle is not an indicator of viability.:ban:

I dont check for three days, but one good check before bottling will prevent bottle bombs and under attenuated beer. There is a "good possibility" that your beer has reached terminal gravity in a month, but it is not out of the question that it may not. Yeah, checking for three days is a bit...

Nice.

I have made some adjustments (removed sugar, tweaked others). Target Gravity 1.052 Ten Gallons Grains & Adjuncts Amount Percentage Name Time Gravity 9.00 lbs 42.35 % Wheat, Flaked 90 mins 1.035 7.50 lbs 35.29 % Pilsner (2 Row) Ger 90 mins 1.037 2.50 lbs 11.76 % Pale Malt (6...

Fire away ( especially those with wit experience): 10 gallons / target o.g. 1.054 Grains & Adjuncts Amount Percentage Name Time Gravity 8.00 lbs 37.65 % Wheat, Flaked 90 mins 1.035 4.50 lbs 21.18 % Pale Malt (2 Row) UK 90 mins 1.036 5.50 lbs 25.88 % Pilsner (2 Row) Ger 90 mins 1.037...

Bumpski. . . Anyone?

does efficiency take a hit the same way as when you use malted wheat? I am referring specifically to the pre-gelatinized variety, and I am going to use it for about 40% of my mash. :rockin:

I have a Belgian blonde (1.045) that I fermented to FG with 1214 and then bugged with a culture of dregs from Oro de Calabaza, Weizen Bam, Orval, and Oud Beersel Oud Kriek. I was planning on letting it sit for eight months and then add a small quantity of oak for the final four, but wonder...

Would you say the sourness is dominant at 10%? I am interested in using some acidulated in my next wit, but I only want a hint of tartness -- nothing close to a lambic, etc.