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What temp is it at? You could raise the temp a little while it sits for a few more weeks/months. Pitching more yeast is an option but I'd stay away from beano. I've never used it but from what I know it will probably break down your complex sugars into fermentable ones, not what you need -...

Wait and see...what temp are you at? once fermentation slows you can raise the temp a little to help attenuation.

It depends on how you're sparging. Batch sparging you just need some kind of filter before the spigot; fly sparging you want to minimize 'channeling' of water by creating a drain with multiple filter points to get uniform draining straight down to rinse all the grain equally.

What has everybody got in the works this weekend? I'm starting my RIS - 14lbs Maris otter, 6.25lbs specialty grains, 13.25oz hops for 115 IBUs and a 5.5 gal batch...just getting done with the decoction, going well so far!

yeah, pretty close to that...mine doesn't seem to work very well though. It only got down to 57, about 10 degrees below room temp. I'm thinking about covering the insulation in the box with plexiglass to create more of a barrier...anybody know if covering the insulation like that will make any...

So after I put all the money into building this thing I would have been better off buying a chest freezer, but here's what I've got. Big insulated box Mini fridge 1.5" PVC pipe insulated inside of 3" PVC pipe going between fridge and box CPU processor fan controlled by love controller...

Has anybody tried saving an exact amount of wort on brew day to use as priming sugar when bottling instead of corn sugar or DME? Just seal it and throw it in the fridge? I haven't done the calculations to find out how much would be needed, but I know it wouldn't be that hard. I was just...

I've never made wine before, I don't think my first try would be able to do a 21 year aging justice. I also thought about making a mead, but I'm not going to for the same reason. As for the decreasing hop-characteristics with aging, would using more bitter dark malts help with at least a...

Sunday morning, my wife gave birth to our first baby, a 5lb 1oz boy. I had toyed with the idea and now I decided that I want to do it - I want to brew a Russian Imperial Stout to age until he turns 21. After brewing the 8-8-8 RIS, although I'm sure my results were different than most, I'd like...

I agree that a protein rest for most malts will do more harm than good, but I routinely add boiling water to the mash to raise temp. The heat gets transferred around pretty quickly when you dump it in there and stir well. Decoction boils are added back in at boiling to raise temp as well; same...

You're around 70% attenuation. Give it a little more time and recheck. Time heals all things...except my irish red that tastes like cough syrup...

I've had suspected 'fermentation' continue for a long time only to discover that it was probably only CO2 release from a compacting cake. If you only have 1 bubble every 2-3 minutes, you're almost definitely done. For what it's worth, I also had an English Nut Brown that I THOUGHT had finished...

+1 vote for mash out. I finally started taking temp readings of the top of my grain bed before and after sparging; the closer the temp to 170F the better, my efficiency went from 75-80 to around 85-87.

Have you taken gravity readings?

It would be pulled off at vorlauf, but it wouldn't be available to the grain during conversion or available to decrease the mash thickness

Technically this wouldn't be called "deadspace" as I understand the definition. I understood deadspace to mean the amount of liquid remaining after fully draining the tun. What JVD is describing is a little different, liquid not in contact with grain but that will be pulled off during the...

I second the venison, a roll of venison sausage with cheese and crackers makes brew day so much better!

You shouldn't top off with water unless you're really worried about not having enough beer...just remember it will lower alcohol content and probably make it feel lighter and less flavorful, depending on how much you'd be adding. I left a russian imperial stout in secondary for 3 months and...

At less than ideal temps a saison can take a long time depending on your yeast. My fermentation wasn't complete for at least 2-2 & 1/2 months. It will come down in time, just keep it as warm as you can and it will eventually get there.

They help you keep from getting a stuck mash, they should offer nothing else to the finished product. Just toss em in with your crushed grain (don't crush the rice hulls).