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I had started off with 65. Slowly bumped the temp upto 71 right now. Hope you are correct. So, seeing how it is unlikely that the FG is going to drop, I WILL add the puree (and hope for some fermentation) and then dry hop after 3-4 days. I will then bottle in a week's time from today.

Yes that is what i was referring to... addition of water increased the volume but maybe that is where i lost the 20% in gravity.

I used a hydrometer. Okay so this is something i should have mentioned. The Krausen had cleared. But today while checking gravity, there was some buildup of tiny bubbles on the surface. I swirled the carboy before taking another sample out for a reading. I opened the fridge to see this right...

Im gonna definitely do this the next time. I doubt the unmilled grain proportion would be that high tbh. Still I will take more care henceforth. SO right now I have only 1 strain of yeast left with me, which is the Munton's Ale Yeast. My stock of US-05 got over as I haven't been able to source...

1.016 won't lead to bottle bombs though right? I will give it another day and add the puree tomorrow and hope for the best.

I use a Blender to mill my grains as I do a BIAB. The mill was quite fine. A mixture of some powder, some unmilled grains and a good amount of grains milled properly. I have been doing this in all my brews so far. Never have I missed my OG like this.

Want to bump this thread with a problem I'm facing in this brew (Not related to the subject yet) I brewed 1 gallon, but due to an unexpectedly high loss during boil, I added some hot water before cooling. Finally managed to rack somewhat less than a gallon. I missed my OG by a few points and...

I have looked around. Most state presence of sugar & preservatives, but do not mention which preservative. I don't want to risk a stuck fermentation.

OK so I'm definitely not going for a store bought puree with preservatives.

Been taught to identify a ripe mango right since childhood. Most Indian thing ever :p Anyway, had one question. Can I use Mango Puree/Pulp from the store that has added sugar & preservatives? I would very much want to avoid the hassle of sanitizing the blender etc if possible. I was unable to...

The fruit changes all your plans doesn't it :D I for one am not a big Basil fan. Although there was a cracking Basil Peppercorn Wit in one of the brewpubs here, but that is probably where I would draw the line with Basil in my beers. Goodluck. Please keep us (me) updated :)

I haven't really brewed this one yet. Changed my plans into first brewing a mango pale Ale. Then I'll go for this one. Problem was that I had ingredients sufficient for one beer. And then we got a huge load of mangoes in the house. So planning to make This next month when I get new ingredients...

I guess I anyway create a 10 Litre bucket of Iodophor solution on brewdays to sanitize everything. Plus it helps in sanitizing the Autosiphon by actually siphoning some of the iodophor liquid. So I can just store the IC in this bucket for a while.

Do you see any problem with this?

Wouldn't stirring every 3-5 minutes disturb the trub which settles?

TH This may sound stupid, but are you supposed to keep stirring for the entire duration of the whirlpool? or give it a nice stir initially, watch the whirlpool happen then go on with your life?

I am planning a 71 degree for 15-20'. So what I am doing is technically a Hopstand. Got it. Also, Yes i will double check all connections. I guess stirring with the IC inside the kettle will be difficult. I will try it. But if it proves to be a restriction, I hope it'll be fine if I remove the...

One question @IslandLizard What temperature do you recommend for Whirlpool additions? I was planning for 71-75deg C. Also, how do you Whirlpool when the Immersion Chiller is in the pot? I don't have any fancy paddles or a drill machine or any DIY setups. Just a plain old SS paddle or a spoon...

That is the plan!

But is Magnum used for Aroma? Mostly used for bittering right?