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I took a hiatus of several years from brewing. I'm getting back into it now. As I said, I did a batch at those temps and was disappointed with stalled fermentation that likely resulted from a minimally fermentable wort. That's why I'm questioning my process, and am looking for denaturing data.

Thanks for the technical details. I just concluded a thread on a stalled fermentation on the fermentation and yeast forum that ended up being a mash temp issue. While I am not a scientist, brew science and I do get along. I have never gotten tied up in the details of mash temps and enzyme...

i started kegging about 5 years ago. I bought a 10# tank because it was the biggest that would fit in my keezer. No idea how long it lasts because I have not yet refilled it :)

At the OP yo can see that the stalled batch started with a dough in at 170 which resulted in a stalled fement caued by unfermentable wort.

That batch is in the keg, i'm prepping for my next one. Just for fun I plugged my particulars into this Mash Infusion and Rest Schedule Calculator - Brewer's Friend mash calculator to determine my initial dough temp. . It said I should dough in at 72.1F WTF? we all know from my experience...

I'll email you a pint :bigmug:

Everybody has an opinion Here's mine. It is worth what you paid for it. Yeast is a living organism. It reproduces by budding daughter cells with the *same* genetic composition ( to my understanding yeast has no mechanism for sexual reproduction) If that is the case, why is there such a wide...

i pulled out my hydrometer this morning, cooled a sample to 60F and dropped it in. I'm at 1.026. Then I tasted it. I don't like flat beer, but the taste was reasonable. Not what I was going for and the spices are muted but i'm going to keg it and punish myself by drinking it and every glass say...

To be clear: 1. I do brew in a bag. 2. filled kettle with water, (7.5 gallons for a 5 gallon batch) looped bag around rim, lit burner 3. water raised to 173F. Cut burner, removed lid, stirred and waited 4. when the stirred water read 170F, i dumped the grains, stirred them to mix, put the...

if it tastes good you drink it.

Right you are, I was working from memory. The packets were both best buy 09 Jan 2021. Lot number 11381220, as is the pouch in the frige for my upcoming batch. When I was ranching yeast, I routinely made viable and healthy starters from sample in a preform that as 6-7months old. Unfortunately, i...

I did not make a yeast starter. I pitched a pure pitch pack I had recently purchased from the LHBS. I understand the refractometer isn't *supposed* to be accurate when alcohol is present. I was merely attempting to confirm what I suspected from the look of the wort: that fermentation has...

Here's the situation: 2 weeks ago I brewed a batch of pumpkin ale, something I have done many times before. 10# base malt, 2 pounds specialty malt, 1 lb. brown sugar. 1 oz. hops, spices as required. OG 1.065 on the refractometer. Put in the ferm chamber at 77F. Stirred vigorously with a...

Did you use apple juice that contained preservative? the juice should have nothing added except for ascorbic acid. ( vitamin C) the chemicals used to preserve fruit juice act by inhibiting the division of cells, like bacteria... and yeast :)

there are as many pumpkin ale recipes as there are brewers. This is the one I finally landed on WLP550 10# 2 row 1# victory 1#L60 1# brown sugr 1 oz hallertau 60min 2 tsp Ginger 15 1 tsp nugmeg 15 1 tsp cinnamon 15 1 tsp allslice 15 3 whole cloves 15 If you're extract with steeping grains sub...

I took a standard meat thermometer wired probe and waterproofed it with a couple feet of aquarium tubing and some heat shrink tubing. Worked like charm for many many batches. Still using it today. I understand your comments on thru wall tstats. In fact my boilermaker came with a large dial...

What happens when you over pitch? When I was ranching I used to save 1/4 of my starter after pitching, re-feed a few times and store in a preform, about 1/3 full of yeast under starter beer.

bucket must be leaking because the airlock is bubbling slowly but the ferm chamber is FILLED with co2. I'm in business. 3 weeks and i'll be stirring the next batch.

For many years I have been using a Thermoworks meat thermometer with a waterproofed probe to monitor the mash temps. I'd like to upgrade to full wireless. Is there a waterproof wireless thermometer with a floating probe I could place in the mash up to boil temps?

so should delay the second batch until I finish the first and rack onto the trub?