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SO i did a reading several days ago and it came out to be 1.022. OG was 1.088 on a black IPA. Did a reading 3 days ago and it was 1.035. How is this possible? The only thing I did was bump temps from 65 to 68. OG was done with both a hydrometer and a refractometer. I added dry hops on this last...

Thanks for that info. When I do decide to bump the temp up, will that help to reach FG or just provide for a better overall beer?

I always try and read threads before I post. I don't wanna be that guy, posting the same thing. I've read mixed things about increasing temps during active fermentation. I brewed black IPA on memorial day. 1.088 OG. Used 1.5 packs of US-05 that was rehydrated. Fermentation fridge set at 65...

Do you have this hooked to a temperature controller that cycles heat and cooling, oj just plugged into the wall?

I'm guessing that you don't have to worry about lower ambient temperatures then?

What temp ranges do those heat warms usually run? My gf has an extra heat mat for starting seedlings and that runs mid 70s to mid 80s.

I have the temp probe taped to the carboy with electrical tape right now, not actually tapping the probe but the cord it's attached to. Do you have a pic of this fan that you use that you could share with me, or a link to it?

Hi all. Like a lot of you I use a mini fridge with a temp controller to hold temps in range. STC-1000 is the unit I use. Set it up for the first time in 5 years. Working great. Brewed a few weeks ago. Outdoor temps were mid60s to mid 70s. Fridge is in the garage and did a good job holding at 68...

1 oz Cascade @60 and 4 oz Chinook after boil, when wort is cooled to 180°. America!!

Correct. Threw the dry and used liquid. Lallemand is the.brand name. British style beer yeast is the description, which threw me off because this is an IPA kit.

First brew in 5 years happened. Picked up a Brewers Best Guava Hazy IPA kit. Followed instructions. Yeast was rehydrated, but wort was not cool enough to pitch. Took 90 minutes to drop to high 60's in an ice bath. Was overly concerned about the yeast being any good after that amount of time...