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I think in the 2016 June issue of Zymurgy, there's a feature that breaks down a few ways to maintain and care for a barrel. Best case scenario is you have something that can go in right away, after rinsing with sodium carbonate and hot water. If not, you may have to use a combination of citric...

With Wyeast 3787, I pitch and hold at 68 for the first three days, then let it free rise--maybe goes as high as mid 70's--then I use an amphibian ceramic lamp to push it to 85 over the course of another 5 to 6 days (totally 8 or 9 days). I'll hold here for two or three more days before letting...

With Wyeast 3787, I start at 68 and get it up towards 85 within a week. If the gravity proves terminal by day 10 or 11, then I let it naturally drop to room temp and let it sit for a week or two. So by week three or four, I'll slowly bring it down to 50. Then it'll age at that temp for 8 weeks...

Thanks for the responses, this is very helpful. I will give a try with dosing samples.

The most critical stage of pH is obviously the mash, but it was explained to me that there is value in understanding final pH. From what I understand, various styles have a range of what that final pH should be. I think hops also can increase pH so for heavily hopped styles, it sounds like it's...

How do you adjust the pH in the keg, post fermentation. Is it as simple as adding the acid directly to the keg? Is there a way to calculate how much acid I would need, to lower the pH, with the volume I have? What type of acid would you recommend using? I typically use lactic acid in the mash...

Are you looking for activity or close to within a certain amount of points to terminal gravity? There's no concern with some of it being left in the fermenter? How are you incorporating this so it doesn't fall to the bottom? I assume you're giving it a mix or stir without concern of oxidizing...

Thanks for the response! I was under impression that higher temps can speed up autolysis. It's not at that phase now, and I don't know the rate metrics of autolysis in general. I mean, hopefully I'm drinking my beer at a faster rate. Saisons and other Belgian beers will tend to age in the...

Made a saison a few weeks ago and it's close to packaging time. I tend to bottle condition my saisons. In the past, I've always pitched brand new yeast. This time, I decided to harvest some yeast since it was a blend of two strains. 48 hours after pitch, I top cropped my krausen and put the...

+1 on the Brewhardware RIMS. I have the 120v and it's been great. I use it to heat my strike water while I get everything ready. It maintains temps very well and have successfully executed step mashes without issue. Like everyone else is saying, if you do intend to boil, 220/240v would be ideal...

Thanks for the response, Dr. Jeff! Your tap list sounds great. Any reason to not push it above 95 for those extra few days?

Brewed a saison using an equal starter of WL565 and Wyeast 3724. Started low around 63/64 degrees. Held that and open fermented for three days before capping and letting it free rise. Over the course of day 3 and day 7, added heat til it reached 93-94 degrees, which is where it currently sits...

Yep, you can add it in primary as @monkeymath suggests---around two days in. I've done it in as little of a pint of boiled water--not too thick and not too watery.

Sunday Gravy

It wasn't intended to be a sour. Definitely acetobacter. I had run the barrel to the point it was at, having a few batches in it prior. I didn't want to dilute at the time so I always had a quarter gallon headspace so I wasn't topping off. Those few staves at the top were fairly open by the end...

Definitely top off! Among other things, you can end up with vinegar.

1. This is very likely. All the parts were bought from AliExpress EXCEPT the batteries and the whatever he had on hand. The batteries were bought on Amazon from who knows where? Oddly enough, or not surprisingly, old link to these batteries doesn't have them as a product anymore, which further...

Maybe "die" was the wrong terminology? Perhaps it's putting itself off then. It gets down to 2.5 or 2.6v within the 9 day period on the old battery. And then 17 day period with the new battery. In both cases, it's no longer reporting or "on" at that point. I'm attaching an image of mine...

Thanks for the response. If I'm not mistaken, I thought it was around 3400 mAh. To further clarify the test I ran next to the modem----I fully charged the device and put it in distilled water in plastic tupperware, used for food, directly next to the modem---it still died in 9 days. I would...

I used the "search this thread" feature for keywords but didn't see anything on the subject. Forgive me if I missed it. How are people's battery life? I've had battery issues with my iSpindel. My battery was dying within 9 days of fermentation. While my device is typically inside a SS Brew...