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Thanks for the feedback. That was my gut impression, but the more I read on the subject, the more confused I get. :mug:

I am under the impression that you prime based on the highest temperature your fermentation bucket reaches. Say I have an ale that reached a peak of 70 F while fermenting in the basement, but when i brought it up to bottle, my sweltering apartment raised the temp to 80 F. Do I prime using the 80...

thanks for the advice. ill do a starter and pitch low. what will the rest at 113F do for my brew?

i am planning on doing a 5 gal batch of dunkelweizen, OG 1.055, this weekend. i am looking to mute the banana-like qualities and focus on the clove character. i already plan to ferment this one with wlp351 at 66 degrees or so to favor the phenolic component. i was told by a fellow brewer to...

all in all the pumpkin brew went well. i went with 1.5 qts/lb, 10.6 lbs grain, 5 lbs roasted pumpkin puree. added a lb of rice hulls. mashed at 155 for 115 minutes. fly sparged with 190 degree HL. the mash got EXTREMELY slow after about an hour. had to stir, let settle, and vorlauf again. that...

thank you all for very sound advice. i brew tomorrow and will post my results.

maybe i will just keep my ratio low, 1.1, and see what happens. dont know why i am splittin the atom here anyway. probably wind up with a stuck sparge and have to use the batch for feritilizer. i dont usually measure pH, but i will tomorrow just for scientific chits and giggles.

cool,thanks. 1.25 was what i was thinkin. what was your ppg for the pumpkin add? think that might have affected your og? how far off were you?

im doin a pumpkin ale this weekend and i am trying to figure out a grist/water ratio. I am using roughly 5 lbs canned pumpkin puree and 10 lbs grain for a 5.5 gallon batch. i prefer my mash on the thicker side, say a 1.1 qt/lb ratio. i figure, even after roasting the pumpkin, there should be...

ive been using an 18" long, 3/4" diameter hose in a unique configuration born of frustration and miscellaneous parts laying around. i just lined it with 3/8" silicone tubing to prevent collapse and it has worked great for 5 AG batches, both fly and batch with over 80% efficiency. i had to anchor...

18" SS braid in coil design. 3/4" diameter with a 3/8" silicone tube inside to prevent collapse. its a crazy design, but it works. i zip tied a brass fitting to the portion of the braid furthest from the valve to keep it from floating up into the mash.

I also calculated my yeast starter based on a total OG of 1.080. part of the total, 3 lbs candi sugar was added in two installments during day 3 & 5 of fermentation. I think this is why my yeast tore the pants off this one.

thanks for the info. im just gonna let er sit I think.

i have a belgian gold strong ale (OG 1.079) finishing up fermentation 1.008 in primary. i have moved it to a cooler part of my basement (64 F) as the yeast is highly active and im tryin to put the breaks on a bit. WLP 545 did the trick in about a week @70 F. i mashed 90 minutes @ 148. i have...