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Hey everyone, I am brewing an IPA later this evening and am using WY1098 for the first time. I bought one smack pack from my LHBS which had a mfg date of 2/27/17. Being just over 2 months old and my target SG for my IPA being 1.068 I made a 1.75L starter which had a gravity of 1.038. I...

Got home yesterday and there were signs of fermentation finally! and this morning it was chugging away nicely. thanks everyone for your help!

I haven't taken a gravity readings (yet) but I have glass fermenters and dont see any bubbles forming on the top surface of the must and i see the yeast sitting on the bottom of the carboy.

So I added the 1/2tsp of K bicarbonate last night and took another pH reading with the "precision labs" test strips. It looks like the pH is now around 4 now. I shook and agitated the must a couple of times before going to bed. This morning I woke up and still no signs of fermenation. I plan to...

Do you use spring water when making your must? if so I guess I will add 1/2 tsp of the K bicarbonate to the fermenter once i get home and give the fermenter a good shake :) once you add your yeast at 104F and let sit for 15 minutes, do you stir it and let it cool to room temp (same temp as the...

Thanks for the advice. I only heated the honey up to reduce the viscosity so it would make it easier for a gravity reading and to dissolve the additions i added.

Ya I was a little surprised from the pH test myself and questioned it, but since I dont have anything else to go on I dont want to add K bicarbonate yet since i do not know how much to add. I did pick up some GoFerm with my new yeast and plan to use if nothing is happening after 72 hours. I have...

No I did not use any nutrient like go ferm. I added yeast to 105F water for 15 minutes stirred gently and then added to my must. I checkled my must pH using precision labs 2.2 to 4.4 pH strips and the reading looked to be right around 3.6. I did give my mead a good stir to aerate it. I also...

So my game plan is to go to my LHBS after work and pick up some potassium bicarbonate and fresh yeast (just in case) and will check the pH of the must. Depending on this reading i will add a calculated amount until the pH rises to an "acceptable level" - between 3.5 and 4.0. I will then stir the...

I am guessing its the temp shock as I didnt cool down the yeast to the temp of the must. I will give it a stir when i get home this evening. I added 1/8tsp of K meta based on the recommendation of the packaging which said to add 1/4 tbs per 5/6 gallon of wort - so that is 0.75 tsp per 5/6...

Hey guys, making my first 1 gallon batch of fruit mead using peaches (see recipe below). My process for this batch was I mixed 0.5 gallon of water and honey and heated it up slowly to 130F and holding it at this temp for 15 minutes. While holding at 130F I added the gypsum, acid blend and yeast...

1.031 is 74% attenuation, I doubt it will drop significantly more. Also i never saw a grain bill from the previous posts, how much unmalted barley did you use (i.e. roasted barley, black barley, etc)?

Updated recipe below. Estimated OG: 1.102 SG Estimated Color: 50 SRM Estimated IBU: 74.25 IBUs Brewhouse Efficiency: 65.00 % Est Mash Efficiency: 75.0 % Boil Time: 90 Minutes Batch Size: 5.50 Gallons Ingredients: ------------ Amt Name Type # %/IBU 19 lbs 8 oz Pale Ale Malt, Briess (3.5 SRM)...

Very true, I will think it over, but I wont be concerned if it ends up being on the maltier side with less bitterness. such a wide range for this style that its fun to play around with.

I think adding another 1oz of magnum may be a bit much, already at a 0.73 IBU/SG ratio. Aromatic is a munich malt so i dont think 4.3% will have an overpowering/cloying affect. Overall the dark roasted grain account for 6.4% and the crystal malt 4.26% of the total grain bill which I believe are...

Hey Guys looking at brewing up a new RIS recipe in the upcoming month and wanted to get your thoughts. Plan is to primary for 1 month and then bulk age for 8 months in the secondary for that the beer is ready by Thanksgiving. Any feedback is welcome! Estimated OG: 1.102 SG Estimated Color...

I have brewed my fan favorite S'more stout many times in the fall using hand crushed honeymaid graham crackers in the mash with no off flavors, poor yeast performance or loss of head retention. With that being said i plan to brew an Oreo version as shown below in a couple months. I have national...

nice! being less than 5ibu's gigayeast's site says it should sour quick, but fermentation cant take up to a month to complete

Try the Wine and Hop Shop in Madison, WI. They offer shipping. Id just call ahead of time and ask what the manufacture date is on the yeast. I talked with gigayeast and they said if its 1 to 2 months old you do not need a starter. if its 3 to 6 months then make a starter. And if its older than 6...

Check your manufacture date. I was first shipped one that was 8 months old and when i pitched it no signs of fermentation for 4 days. I got a replacement pack that was 4 months old and made a yeast starter and pitched it after two days. Beer starter fermenting in less than 8 hours. Good luck!