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  1. M

    Leave hops in freezer for 5 weeks? Bad idea?

    Good point!
  2. M

    Leave hops in freezer for 5 weeks? Bad idea?

    Thanks everyone for your replies, much appreciated. A vacuum sealer and getting hops in bulk are definitely a great idea. Supply chain and accessibility for homebrewing are more limited here than in the US (in my experience). Outside of paying really hefty shipping fees, I'm stuck with the...
  3. M

    Leave hops in freezer for 5 weeks? Bad idea?

    Hi, Good point! I should have specified - they would not be vacuum sealed. Unfortunately, I am only able to buy lose hops locally. Ordering hops from other provinces is an option, but the price difference and cost of shipping are just abhorrent. Thanks and cheers
  4. M

    Leave hops in freezer for 5 weeks? Bad idea?

    I'm living in Canada and heading to the states for 5 weeks around Christmas. When I return I have a mandatory 14 day in house quarantine for covid. I want to brew right away when I get back so I was thinking of getting all the ingredients before I leave and storing them. I want to make a session...
  5. M

    Which hop was the grapefruit culprit?

    I recently experimented with making a NEIPA using cheap hop varieties. I used varieties that are often used in NEIPAs and are referred to as fruity or tropical. I did a whirlpool with 1 oz each of mosaic, centennial, falconers flight (I believe 7 C's variety), and cascade. I dry hopped on day 4...
  6. M

    Low attenuation due to extract?

    Edit: down 2 points and I took a full hydrometer sample and drank it and it does taste amazing. Chocolatey, rich, roasted coffee, boozey (in a good way). Its thick and sweet, but it will definitely be OK.
  7. M

    Low attenuation due to extract?

    In summary, here's what I all tried: Raised temperature to 72 degrees Stirred up yeast 1-2 times per day Pitched a cold-crashed, decanted 2-Liter starter of WLP001 Added yeast energizer Transferred beer to a different vessel, pitched a 1-Liter starter wort onto the yeast cake, transferred the...
  8. M

    Low attenuation due to extract?

    Hi folks I just wanted to report that this approach seems to be working. 10 hours after I pitched the starter onto the yeast cake, there was a pretty thick krausen. I racked the beer back over and set it at 70 degrees. Nearly 24 hours later and its still slowly bubbling. Might try stirring it...
  9. M

    Low attenuation due to extract?

    I actually put the recipe into BrewCipher to check this yesterday (very useful software indeed). I didn't use the exact recipe from homebrewsupply. Since I usually mash at 1.5 quarts/gallon with BIAB, and for this batch I mashed in an 8.5 gallon kettle, I couldn't do the entire thing with over...
  10. M

    Low attenuation due to extract?

    Cool thanks a lot!
  11. M

    Low attenuation due to extract?

    Thanks for sharing this! This is actually what I was thinking of doing, I am glad to hear it worked. I think I will give this a try in the next couple of days.
  12. M

    Low attenuation due to extract?

    Before making this beer I did quite a bit of research into high gravity brewing, and admittedly, everyone said to use pure 02. I was stubborn about it and decided I would just aerate it as much as possible. I was planning to do a second aeration 8-12 hours after pitching, but within 6 hours this...
  13. M

    Low attenuation due to extract?

    I wouldn't throw champagne yeast into the actual beer, just into the small sample I took out to see if it even drops a point or not.
  14. M

    Low attenuation due to extract?

    Good point. Yeah, I am planning to give this one 4 weeks in primary and several months in secondary. I don't need it to drop down like crazy, I'll be happy if it even drops a couple of points. In the future if I want to make a big beer like this, I'm gonna either make two 3-gal batches with no...
  15. M

    Low attenuation due to extract?

    Edit: needing more 02
  16. M

    Low attenuation due to extract?

    I checked it with BrewCipher. For the batch I did with dry extract, if I put the fermentability to 70%, it does match up with what actually happened. For this batch with liquid extract, its pretty close (1.032). So, maybe its a combination of this extract being too high in unfermentables as well...
  17. M

    Low attenuation due to extract?

    How do I set the attenuation specifically for the extract? Haven't seen this in Brewfather?
  18. M

    Low attenuation due to extract?

    One thing that did just come to mind is that I've measured the gravity of a couple yeast starters with the DME I've used from the same manufacturer. The attenuation on those was 68-70%. Not sure what kind of attenuation is normal for a yeast starter, but it seems poor to me.
  19. M

    Low attenuation due to extract?

    Good idea, I will ask them next I go in. The beer does smell and taste wonderful, but its just too heavy and sweet unfortunately. I took the recipe from homebrewsupply.com and I highly recommend it, it seems to match the real Bourbon County pretty well. Worst case scenario, I will just drink it...
  20. M

    Low attenuation due to extract?

    Yeah, I knew in the back of my head that I should probably use pure 02, but was too stubborn and lazy. I even said to myself "you are gonna regret this if it gets stuck." I did use a lot of yeast nutrient though. I always add 1/2 teaspoon of White Labs yeast nutrient to every beer, and for this...
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