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Cold crashing the batch now, looks to have settled out at 1.027 and 9.3% alcohol (according to the standard equation). I guess it's 1/2 old ale and 1/2 barleywine. I'll filter/keg and pasteurize (in keg), Friday night, and hopefully it'll be ready for a mild tasting by the end of the weekend...

I am also on a gas stove, it takes a while to get my temps up, even on 3 burners. The kettle isn't filled to the brim, it is full enough that excessive stirring certainly does make a mess.

Also lets not forget that around 180 degrees is when isomerization of the alpha acid in hops occurs. Aside from sanitation and off flavors, you will essentially "over boil" your hops if you allow the temperature to slowly drop below that level.

How do you handle any heat loss? I can't maintain temperature consistency for 60 minutes without loosing heat in the kettle.

Not 100% of "unfermentable" malts will be unfermentable right? I mean I always thought they were added because they are less fermentable than the rest. This is why they still yield something when put into calculator programs (at least I thought so). I plan on getting a new thermometer, as...

Man.... this takes forever. Checked yesterday and i'm still dropping. Down to 1.030, Probably (hopefully) done by this next weekend (today is Monday). Friday is the 3 week mark it's been in this vessel. If i'm not done by Friday should I re-rack to get off the current cake? Also, can someone...

I force carb, yes. I filter too, down to 1 micron Ball lock keg with black plastic-y top and bottom. I can't direct heat it, which makes me think I should just direct heat the carboy on the stove (lol). -or- Fill the kettle with water and insert the keg and carboy. Until I can...

Added Beano to the carboy, fermentation picked up again after a day. I have a ring of foam along the outside edge of the carboy producing a consistent bubbling about every 4-5 seconds. After another day I added amalyse enzyme, which produced an almost instant reaction (very cool to watch). I...

Ah yes, I should just just watch it closely and crash it once I hit my target gravity right? Beano should work too right?

OP UPDATE: Made a new starter, dumped it in last night and as of this morning I still got nada. I doubt that since I JUST made the starter I'm still waiting for the yeast to wake up. It certainly seems like I certainly got very little beta conversion and almost all alpha of my starches. To...

How do I do one of those?

I don't have an oxygenation system, but I did transfer from the kettle to a bucket then from the bucket to the carboy. I have this odd obsession (correctly or incorrectly) with separating as much of the trub from the wort as I can so I loose as little as necessary and keep the brewhouse...

I used that very same chart. I found it on palmers website. But he clearly states that those are the optimal ranges for conversion. Clearly there is still some conversion outside those ranges no? I mean isn't that why single infusion mashes aim for 148-156, because it's right in the...

So this is confusing to me, if I was in a temp range that was perfect for beta, how did it go inactive? Shouldn't it have converted what was available then continued convert the remnants of the alpha enzyme as I got into the higher temps for the alpha rest? I mean while i'm sitting at 140-145...

No refractor, I'm using a tried and true floating hydrometer. I did not monitor my mash PH, I have partaken in several single infusion mashes and never had a problem before netting the results I wanted. I would imagine that the time I spend below my saccrification rest in the beta-glucanase and...

Hey everyone. Have a question for who'll ever listen. I brewed a old ale about 10 days ago, this was the first time I was able to use a direct heat mash in my setup, I was excited. I had derived via Palmer's "How to Brew" website that I should jump full into this process and take advantage...

Looks like yeast is definitely still in suspension. I left the keg out overnight with the lines still connected and full and there is settled yeast in the low points of the serving tube. I guess 5 microns isn't a catch all for all yeast in all beer, lesson learned. Cold crashing will be...

Thanks for the response! The glass last night was at the 4.5 week mark and the first one was exceptional! ABV is ~10.5% OG was ~1.100 FG was ~1.020 WL099 didn't quite hit 80% let alone soar past it like I expected. It was my first starter for which I sized properly (1 gal) but almost...

So below are 2 photos which might be capable of illustrating the problem to the carefully trained eye. I brewed my first Barleywine over a month ago now and after 3.5 weeks in the frementors I threw it through my filtration system (~5 micron) and into my keg. Kegging was too alluring to...