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Hmm. As long as your recipe is set for an 11.5 gallon batch then all I can think of is the grain crush and efficiency issues. Possibly thermometer isn't accurate anymore and you aren't getting accurate mash temps.

a couple things stand out here. How long are you boiling? collecting 13.5 gallons for a 10 gallon batch is quite alot for a 60-90 minute boil. It seems that 11.25-11.5 gallons pre boil (depending on boil length) would be more where you need to be. are you sure you are ending up with 10 gallons...

since it sounds like you already have a ph meter and are using lactic acid when needed, you can acidify your sparge water to a ph of 6. that should take care of extracting any tannins from the grain during the sparge. very little lactic acid is required to do that.

I have yet to buy a power tool from Horrible Freight that didn't crap out within a couple of uses.

Happy Thanksgiving!

Dry yeast doesnt benefit from a starter. Stir the yeast into about a half cup of warm water to rehydrate. Rehydrate about 15-20 minutes before pitching. Be sure to sanitize anything that touches the yeast. Sent from my iPad using Home Brew

Are you saying you use gasoline for your blow off container fluid?

How long are the hoses and beer fun soaking in the starsan? Ive left hoses in starsan for too long and it begins to break down the hoses. Ive had some pretty nasty flavors in a beer once, from that.

He's making a kettle not a fermenter.

Brewed this a couple weeks ago. I seem to remember a pretty pronounced spice aroma going into the fermenter. I broke the cinnamon into pieces and microplaned the ginger. Transferred the cinnamon to the fermenter.

I believe its classified as an amber ale but stone levitation ale has a good hop profile with only 4.4% abv. Not sure if its available in michigan or not though.

is everyone throwing in the cinnamon sticks whole are are they grating them?

Count me in.

I usually only pitch the starter wort if it's a liter and a half or less.If there is any more than that, I crash cool the starter and decant the liquid so that I only pitch the yeast.

I would say go ahead and pitch it active.

Kolsch. It's crisp and delicious!!

I've had an allergic reaction to a beer once and I'm not allergic to anything. It was a brown ale. It was about my 10th all grain batch . It never happened before and it hasn't happened since, and I've probably done about 80 ag batches by now. After I kegged the batch i would taste little...

BTW, a half gallon starter isn't really huge ^ That's what I was thinking. Especially for 1.109. I'd say that's underpitching.

It could be two things 1. Heat woke the yeast up and they are finishing the job. 2. The heat could be forcing c02 out of solution. Either way, like the above poster said, leave it another week.

I actually just got my thermapen a couple of weeks ago and made a stirplate on sunday. I love the thermapen and the stirplate is in the kitchen working it's magic for tomorrow.:ban: