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Thanks for the reply. I suspected it stalled. It was made at a freinds house and he left it to ferment in his shed. Temp probably got to about 43*F. I'll suggest he warms it up to get it going. Im an AG brewer, this was my first extract batch. And BTW - you can mash crystal malts ;)

Anyone ? Does Amber LME behave the same way as a crystal malt ? In other words if you mashed with 100% Crystal 60, for example, your attenuation would be less than normal regardless of your mash temp because its not as fermentable as pale 2-row. Is Amber LME the same ?

Thanks for the reply. Ive got direct fired (RIMS) but surely that would change the character of the finished beer as conversion starts at lower temps ?

If I see my mash pH is too high during the mash - do I adjust it by adding lactic or do I add lactic to the next batch ? In other words is there any point to adjusting the mash when its already 15mins in ?

Before I start mashing I add CaCl, CaSO4, pH5.2 and occasionally lactic acid as well - sometime the pH of my water is higher than normal. If I take a reading 15 mins into the mash and find the pH is too high should I add lactic to bring it down ? Or should I add more CaCl/CaSO4 ?

Can someone please clarify when to take a mash pH reading and the best way to adjust pH. When do you take a Ph reading ? If the pH is too high - do you adjust it and how ? Or do you note the reading and adjust the next batch ?

I usually keep about 2" of water above the grain bed. My understanding is that this is the minimum. There are a few threads about adjusting the level according to the height of the grain bed. I am considering installing a fixed float switch which will maintain the same level regardless of the...

Sorry for the late reply. I normally use gelatine two days before bottling or kegging. I don't normally use a secondary but if I do and I want really clear beer I use gelatine in primary two days before racking to secondary and then again in secondary two days before bottling. Gelatine works...

I was using the Checker from Hanna but it got wet and stopped working (second one ruined). I suggest spend a little extra and get a water proof version. I am considering the "pH turtle" also from Hanna : http://www.hannainst.com/usa/prods2.cfm?id=044002&ProdCode=HI%209815 Its only...

I found that as well. Im going to try it again in a cream ale with low IBU. SAB uses it (and Saaz supposedly;)) with reasonable success.

Im an AG brewer but recently brewed at a friends place using Weyermans Amber LME. OG was 1.055, one sachet of US-05 was pitched. Its been 3 weeks and gravity is at 1.028. Im assuming the cold weather we've had has caused fermentation to stall. Is there any other reason anyone can think of ...

Nice ! Im impressed with mine as well - straight from the BK at boiling temps to the fermenter at 60*F. My freinds wife drove onto the hose pipe supplying the chiller with water. The pressure built up and the hose came off - sprayed my garage with water - oh well, never a dull moment when...

I'd consider S-04 - good attenuation. Or spit the batch and use 1968 in one and S-04 in the other.

Reminds me of a joke ... A man walks into a store and says to the shop help "excuse me, where are your Irish Sausages?" Store help says : "are you Irish?" Customer : "Yes, but why did you ask me that ? If I had asked for Brakwurst would you have asked me if I was German ? Or if I asked for...

My BGSAs always drop to 1.003 and below - Im sure yours will as well. I suggest increase temperature by 2*F / day untill you reach 82*F. This will help dry it out. Ive had one drop to just below 1.000.

Good info - thanks !

Thanks for the reply. To clarify - use enough honey for about 1.096 for dry or sweet but use a different yeast? Can you give me a ball park figure of how much honey to use for a final volume of about 5 gallons (I will be sure to verify with hydrometer). From what Ive read its around 14 pounds...

While we're on the topic of mead can someone please advise the honey to water ratio for : dry mead sweet mead Also, please confirm that the yeast has an effect : ale yeast for sweet, champagn yeast for dry. A ratio in volume (instead of honey in pounds) would be easier to work with. I hope...

No problem, thats exactly what I use.

Cleaning a plate chiller takes 5 mins with a backflush. Every 10th brew I clean the entire system with hot oxyclean for 30mins, I plan on including the plate chiller into this routine. A hop bag doesn't decrease hop utilization. I use a large stainless nut in the bag to keep it weighted down.