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Instead of cooling I would be warming it. 60-65 for 3-4 days to make sure fermentation is complete and byproducts reabsorbed. Then slowly cool to as close to 30 as you can get it. Lager for at least 4 weeks. 6 is better.

No, 750 is a total hardness number. Not sulfate alone. You do not want your sulfate at 750.

I believe this has been confirmed with owner JC.

Should be WL 007 Dry English Ale

I have, not every time though. Does seem to fade out around week 3.

I have not seen anything from NYC yet either.

Hopefully it's gets down another 4-5 points. This is first gen yeast bay so I don't expect huge attenuation like I get from gens 2 and up.

Well I am pleased to say I took a sample on day 5 and it is down to 1.020 from 1.075. The sample tastes incredible. No belgian character whatsoever. Big fruity taste. Peach galore. Blends beautifully with the hops. There may be something to pitching low with this yeast. To clarify I pitched at...

Anyone ever had conan get up 71-72 during peak fermentation (day2) and if so how did it turn out? I've used it several times now and never had it create this much heat overnight. It was 66 at 10 last night and 71.5 at 8 this morning. Also as an expriment I pitched at .65mil/ml/deg plato. Maybe...

Just wanted to get everyone's opinion on adding extra oxygen after 12-18 hours from pitch of 3 packs of us-05 on a 1.100 imperial stout. Yes or no?

I'll take one of the stir plates if you can ship it to zip 13027. Let me know thanks!

I'm in!

Thats an awful lot of hops for a 3 gallon batch. Its more like a brown ipa. Remember you are getting some added ibu's with the flameout and whirpool additions. Personally i havent used more than 2-3 oz of hops in my brown ales. 5 gallon batches.

Welcome neighbor. Check out Saltcitybrewclub.org. This is the Syracuse area brew club.

A 68 to 70 degree room is most likely too warm. Fusels are created at higher than optimal ferm temps. Most likely at the peak of fermentation activity it got into the mid 70's somewhere. I like to ferment my ales in a 60-62 degree basement. This usually keeps my ferm temps in check somewhere in...

Everything coming together

My bet would be mites. Check under the leaves for them. cottony type webs. Sometimes you can see them moving under the leaf.

We have power!

I have a bottle of Stone Enjoy After 7-4-16 Brett IPA. Will trade for a 4 pack of fresh Heady.