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Something funny is going on. I added half a vial of ultra-ferm 4 days ago and the remainder of the vial 2 days ago and bumped the temp from 67-70 and it's dropped from 1.010 to 1.007 but it appears to have really slowed. Should it be this slow? I was under the impression that the enzyme really...

Thank you good sir. You've highlighted a bit of a caveat I should have mentioned and you raise a a very valid point. I did not consider CO2 solubility at all! But I am not cold crashing for a long period of time before I transfer; 24-48 hours. I have never really noticed a pressure drop in that...

Per White Labs: Product Specs: Optimal pH is between 3.5 and 5.5 Temperature should not exceed 60°C (140°F) Amyloglucosidase activity is completely destroyed when the wort is held at 85°C for 10 minutes I mashed at 146-148 so maybe I denatured it... Oops. Though 85°C is 185°F so I wasn't at...

I thought I could get away with just adding Ultra-ferm in the mash. Not so much. I'm stuck at 1.009. I added another half vial to the fermenter and shook it up. A day later it looked like it was going but it's still at 1.009. Should I add some glucoamylase and pitch a small starter at high krausen?

Hooking up the gas isn't necessary. As long as you've spunded above atmospheric at 5 psi or so, "suckback" will just result in a small pressure drop of the system due to the cooling and contraction of the headspace CO2. Out of curiosity, I did a quick calc assuming 25% headspace in the...

Sorry this took so long. Keep in mind this is just for transferring. I use the same blow through serving keg with spunding value during fermentation. I believe this method of transferring has the following benefits: -Allows you to cold crash and transfer without moving the fermenter at all...

I'm in the same boat as you. I used White-labs Ultra-Ferm in the mash, it only made it down to 1.009 after 5 days and fermentation has visibly slowed to the point it looks like it's finished. I added a bit more ultra-ferm to the fermenter. We'll see if she goes. Next time I'm just going to add...

Tried a hydro sample. Doesn't taste bad at all, I quite like it actually. I wish I would have added another oz. Maybe I'll add one to the DH charge. Let us know how this goes. I'd been toying with the idea of 2 or 3 of Hallertau Blanc/Huell Melon/Mandarina Bavaria/Motueka combos for this style.

How was it weird? I just whirlpooled with 2 oz of it and after I transferred to the fermenter, the kettle smelled what I can only describe as "peppery". I wonder if we have the same Hallertau Blanc. Gonna dry hop with Simcoe/Amarillo/others and I hope it turns out ok.

Anyone use ultra-ferm yet? White-labs says 25 mL / 10 BBL! That's .29 mL for a 5 gallon batch o_O. They say to add it at mash in. I got my hands on some and may give this a go this weekend. That would be ideal if that addition alone brings it down to close to 1.000. Most of you are doing...

I discovered another nifty technique that I've been playing around with, maybe others do this as well but I'll mention it anyway. This may be appealing to you CO2 purists. If you're fully spunding to carb, disregard this post. I will mention that I cold crash before transfer which seems to be...

See, that is a "pressure and release" purge and I believe those numbers are sound for that method. But like I said what I do is different: hook the CO2 cylinder up to the gas post and a picnic tap up to the bevage post. Once I drain the remaining starsan, I allow the CO2 to run through the keg...

I know this is an old thread and this isn't exactly what the OP was asking but I was wondering about converting this turkey fryer burner when I got it: To be honest I think its overall design is poor for natural gas conversion for whatever reason. I first followed the standard propane to...

Do you remember the post? I'd like to see those numbers. The pressure up and release is very ineffective but that's not the method I'm talking about here, which is hooking the gas up and having it flow out an open picnic tap via the beverage post dip tube at atmospheric pressure. In a perfect...

I've found the water purge too time consuming and arduous. What I do now is sanitize the serving keg, purge the sanitizer through the picnic tap, then let the CO2 run for a bit through the keg and out the picnic tap. Between that and fermentation, I'd be surprised if there's any O2 left in it by...

This. The only way I've found it to be fool proof is using a pressure gauge. I use my spunding valve: -Make sure beer is at serving temp. Hook the gas up and give the keg 3-4 good shakes at the high pressure. I serve at 11 psi so I shake carb at 25-30 psi. -Disconnect the gas and give it 15-20...

If you REALLY want to get cheap, you could save and freeze some last runnings or BIAB sparge wort instead of buying DME for starters ;).

I do the same as stickyfinger and day_trippr. I store all my yeast in easy to manage 250 mL jars. For ales I make a 1.25-1.5 mL starter on the stir plate, pour off the 250 mL into a sanitized jar for fridge storage for future starters, cold crash the flask, decant and pitch the remaining 1L...

Stumbled upon this and I really like the idea. I've just started dabbling in lagers. For what ever reason I chose WY2308 to brew with and I'd like to use it for this. I think I can make this yeast work if I mash at a lower than usual temp and pH to get the crispness that a pils should have. The...

Anything worth doing is worth doing right. I'll get the enzyme. Probably more reasons to stay away from 3724 is that is produces even more saison phenols/esters and people often have the dreaded 1.015 stall or whatever it is; I didn't experience it when I used it. Thanks for swaying me in the...