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Oh, I thoroughly realize that would have been an unusual step - there's already been a few of those with this batch - and since it's been pointed out that it wouldn't have achieved the results I was after, it's not something I'll be doing. But lest you forget, most commercial beers are...

Got it, that makes sense. I'll just let it finish off and see whatever it ends at, so be it. Thanks...:mug:

:D Hey, it was the first time back at it in 10 years - I was a little rusty. FWIW, would it surprise you to know that I medaled in every homebrew competition I ever entered?

Okay, 5 days later and still chugging away with a nice frothy head. Now down to about 1.016 and a sample indicates it's certainly dried out (no surprise there). I'm hoping it will stop fermenting soon, as it's quite dry enough already. Since 1056 is supposed to be viable up to 11%, it's going...

Thought I'd resurrect this thread as an answer wasn't provided and the link above just goes to the main page. I've got a bottle of Brooklyn Local 1 I'm drinking now - still nicely carbonated 24 hours after opening. Just wondering what the bottling yeast is and if I should save it for future use.

48 hours later, nice healthy fermentation going on - gravity down to ~1.020 from 1.033. Let's hope it doesn't cruise right through my target of 1.015.

Everything I've read indicates NOT to boil it - that will kill it and render it useless. Any way, I got the AE today and mixed it into the secondary - 4 hours later the damn thing was fermenting again! Yipee!:tank:

Right, I think I've only been able to use this thing as designed once. I'm thinking if perhaps an eight-gallon bucket exists of the same six-gallon style (i.e. diameter) that we typically use, that would be ideal.

It's way worse than that. It's not just a little below the level of the liquid mash - I can't even push it down far enough into the grains to get the pedestals to seat around the rim. Admittedly my last batch had a 14 lb grain-bill, so it was bigger than usual.

Invariably I tend to make bigger beers, and every time I go to use my Phil's Sparger sprinkler assembly I find that I can't because the grain sits too high in the container - the sprinkler arms bottom-out against the grain. I end up having to do low-tech, slow pour over the grains instead...

Ironically enough, I was at a small winery in PA a couple weeks ago, and the idea of a B&B/Winery came up. The thinking is that one could help drive revenue for the other. The concept seems to work better in my mind with a winery (broader appeal), although I'd certainly go for the "Bed & Brew"...

I read up a bit on using Beano and that seems like a bad idea. It'll eat through every existing sugar and never really stop, making final carbonation a bit of a gamble. Instead, I ordered some amylase enzyme from The Grape and Granary...

Is this the same stuff as this? http://www.eckraus.com/Page_1/ENZ210.html# Kraus charges a lot more but suggests a smaller dosage :confused:

Hmmm, never heard of that one. Have you even heard of someone trying it before, or just speculation on your part?

I was actually thinking about mixing in some bourbon. :ban:

Thanks. I need to have a homebrew shop closer to home. :(

Appreciate the input on what I should have done - good input for next time. But now let's focus on what I should do with this 5 gallon bucket of brown stuff. :confused: It actually tastes okay as is right now, so it hasn't gotten infected. I'm thinking I'd like to make a quick ~1 gal batch...

1) It was a single step - 4 bottles worth of yeast dregs. I've done that before with good results, but I realize every situation is different. 2) Yea, I've just been doing some reading that seems to suggest that getting it into the secondary quickly is an "old skool" thought-process. I...

It didn't drop as much as I thought when I doughed in, so it started at about 170 but I let it sit for about 90 minutes until it dropped to 155.

Just found this thread, given my current stuck fermentation - see thread here... https://www.homebrewtalk.com/f36/stuck-fermentation-w-1056-a-242554/ Any way, what about a modified version of this method? Brew up a small (~1 gal) batch of just a basic 2-row Pale. No hops, just a simple deal...