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Maybe you were thinking of fermentation temperature which other things being equal will cause better attenuation and thus more alcohol when warmer. Taken too far it can give hot fusel alcohol flavors.

A couple of thoughts... I regularly let my wort cool overnight in the fridge to get down to the pitching temp I want before pitching yeast. It hasn't caused any problems and it renders the diacetyl rest a mute point. Second I would let the yeast go longer than five days before ramping to...

Not always especially if you start cool enough. If you have temperature control to get you down to 46 or even 50 for the first 18 hours you won't need one. If you want to do one you raise the temp. I'm doing this from iPhone away from my brewing bookshelf but from memory I think you would...

+1 on taking a Hydrometer reading. I bet it's done.

I have used 1*F on two chest freezers for almost two years. Works great--in Phoenix AZ no less! :rockin:

My personal rules for a 5G finished batch is to decant if I use the stirplate or if the starter is greater than 1L (which is 5% of the volume of my batch). I think that is a pretty conservative position though. I will bend my rule and pitch starters bigger than 1L or with a stirplate if it...

Going from 1.072 to 1.012 is 83% ADF which is above the range Wyeast suggests for 1056 of 73-77%. i.e., It did ferment lower than one would expect for that yeast. Your temperature range sounds fine. Was it in that range for the first two days also? Did you use a $hit load of pure O2 by...

Yes, you would just spray it into the carboy. I just read a bottle that I have and it says to do one long (1/2 second) and four short bursts for a bottle of wine. A 5G carboy has quite a bit more surface area--probably like 10x. I would give it a good 10-15 seconds to play it safe. You'll...

Well, I'll share my recent experience with nearly the same yeast and style. I just finished fermenting a hefe using WLP300 which is the White Labs version of Wyeast 3068 (according to Brewing Classic Styles). I fermented at 62*F also (well below the recommended 68*F for White Labs) from...

As others have said, you could put CO2 over the top. As it is heavier than O2 it will help with oxidation concerns. If you don't have CO2 or even if you do, you might go get one of those bottles of wine saving Private Preserve. It is intended to preserve unfinished bottles of wine by...

Good call on the Belgian pale. This has been on my list for some time but I have not yet brewed it. Maybe I'll also do this for turkey day.

Apologies in advance. I know I've seen variations of this question posted before but am in a hurry. I've got 3.5 month old crushed pilsner and wheat malt in the sealed bag from the HBS that has been stored in my 78*F air conditioned house in Phoenix (i.e., in dry conditions). I'm pretty...

I have to go along with this theme. The biggest hits with my BMC drinking family have been an Oktoberfest and a Scottish 80 I brewed. Both are malty and inoffensive to the new craft beer pallet. I plan to have one or the other of those on tap for turkey day. I no longer even offer my...

Can anyone post a picture or a link to a starter bit? I'm not sure what I'm looking for. I found the step bit. Great post and timing! Thanks.

I used Mrmalty.com to make a starter based on age, OG, etc. Fermentation temp is always tightly controlled as well. Grain bill was the same. My process is not highly automated though and I have a few beers while I brew so there could have been some variation. Both batches smelled great...

I know these are both popular and high quality yeasts. I use 1056 generally because that is what my LHBS carries. I just rebrewed a batch I usually do with 1056 with WLP001 and the fermentation looks totally different. The krausen and blowoff was much more tame. It fermented steady for...

I agree. Leave it alone. I just brewed a Kolsch with the same yeast and it took two-three weeks for the krausen to drop at 60*F. Like you I was a little concerned so took the FG before I crash cooled it. It was done and made a great beer.

I'm crash cooling in the primary for a week and then transferring to the keg. I'll be patient enough to leave it alone for 4 weeks in the keg and then will start to have little glasses once or twice a week to see how it is coming. Once I start pulling full pints I'll bottle a 12'er so I'm...

For stir plate starters bigger than a liter (5g batches), I always decant but I'm on the fence on if it matters for 1-1.5L starters, which most of mine are. I pitched 1L of stir plate starter beer into a blond and it was fine, so I can't imagine it would matter for beers with more complex...

I cold crash JZ's BCS Octoberfest recipe tomorrow. Waiting for it to lager will be painful and there is no way it will last until October!