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That’s similar to what I did. Put an airlock on my fermenter but didn’t put any liquid in it for the first 24 hours or so. Probably could have gone longer but last time I did 3 days and I think it was too long, it was basically done fermenting. Going to set this beer up for bottle conditioning...

so are you saying the fermentation could have stalled because I put the lid on too early? Most people doing Hefeweizen with this yeast aren’t doing open fermentation at all so I don’t see how it would cause that

Excellent, I will let it ride for a couple days, thank you! EDIT: I just popped out my airlock and looked in the hole and the Krausen is probably 6 inches high at least, you are probably exactly right

I have definitely had gunk throw off my tilts but I think every time it made it read lower than actual not higher. I might be able to warm it up but shouldn’t 70 be plenty warm to keep that yeast happy?

I have a Hefeweizen fermenting that seems to have stalled out on me. I did a triple decoction with rests at 130, 145, 157, and 169. My OG was 1.052. I put in my tilt which read the OG as 1.048, it always seems to read a little lower than my hydrometer for some reason. One pure pitch pouch of...

Those Evabarrier connections look much easier to deal with. Can I just swap out shank? I couldn’t figure out how to get that out

Ah I had no idea, I had been flushing my lines with PBW the whole time!

I found some discoloring in my taps, the tower where the taps connect, and the barbs where my beer lines connect. Is this beer stone or corrosion and does it need to be replaced? The picture inside the tower where the taps connect is after a 1.5 hr PBW soak

Awesome, thanks for reaching out to them!

Awesome thanks for the info

And what about your mash schedule? Single infusion? Step? Decoct?

Interesting, step mash but no decoction. And 8.5% carafa II seems like a ton!

Wow thank you for doing that!

My recipe is about 50% pils and 40% Munich. I wasn’t sure if decoction was traditional for the style. The BJCP guidelines usually say when decoction is traditional and I didn’t see mention of it for Baltic porter. I’ve been trying decoction on more styles but I didn’t want to do it for this if...

I’m not trying to debate the merits of decoction in general but is decoction character something that would be beneficial in a Baltic Porter? If you are someone who is anti decoction, would you put melanoidin malt in a recipe to make up for it or does the style not need those flavors?

Any idea if that would be the “right” kind of smoke? I don’t want to make the beer taste like a brisket

Yes my usual process would be to take 3 oz of beer and dose it with a tincture of say chili peppers or vanilla or whatever to find the right amount to add and then scale it up. I’m wondering if there is a way to do that to add some smoke taste, aroma, or character to a beer post fermentation...

I like to add tinctures of adjuncts post fermentation so I can get the exact intensity I want. Is there any way to do this for smoke character? Could I make a tincture of smoke malt without extracting undesirable unfermented malt components? Could I use the “liquid smoke” product used in cooking?

Awesome thanks for the update! Maybe I’ll pair it up with some nectaron or Nelson or Riwaka if it seems like it’s not super potent on its own

Any update on this beer???