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Hi, trying my first attempt at a cider. Got some fresh local cider that lister only apples and “glycolipids” as ingredients. Added four gallons of the cider along with 2lbs of brown sugar. Aerated and pitched one pack of US-05. 36 hours later and no activity. Anyone know if the glycolipids in...

Thanks AZ IPA. Have to re-brew 3 beers between now and then...I didn't plan this well.

Does anybody know what the entry shipping deadline is for the final round? I can't seem to find it easily on the NHC site.

Philly still not done...email asking for help came last night. They have two big tables left and are trying to finish today. I would go help if I wasn’t already committed...bummer :(

Exactly. If you pitch only the smack pack as some suggest, you are almost certainly under-pitching by too much and will consequently stress the yeast too much and end up with a sulfur bomb

WY3068, acid rest at 112F, one decoction for conversion around 154F, then slight under-pitch (0.6ml cells/ml/*P) and ferment "open" around 68F for a great balance of clove and banana. My wheats regularly score 35 - 40 using this approach.

Ideal is 6-8. In my area, it is usually more like 8-10. The most I've had was 14, and that was really shitty - but it was a huge competition and there were just not enough judges.

Thanks for the replies. I did also oxygenate with pure O2 for 75sec as described in post #26. After warming to 76F, swirling, and holding for 4 more days, gravity never budged from 1.024. I ended up getting a fresh pack of WY1056, made a 1L stirplate starter, and pitched that at high krausen...

Thanks for the reply. I did shoot for a pitch rate of 1M/mL/*P. Maybe I just need to give it more time, but it activity has really almost come to a complete stop.

Resurrecting an old thread, but does anyone have experience on how long it typically takes A20 to reach FG? Brewed a NE style IPA, no simple sugar, no crystal malt, mostly 2-row and some oats/wheat. Mashed at 152F, OG 1.064. Pitched a healthy starter at 68F and fermented around 72F during...

I just used 1318 with a standard size starter (.75M cells/ml/*P) on a NE IPA and it finished at 1.014 mashing at 150. 1318 is a not a strong attenuator. To finish at 1.005 suggests an infection, not too much 1318.

That's your problem. Alcohol throws off the readings, and you have to use a calculator to determine FG. Better yet, just use a hydrometer...I'll bet all these beers have attenuated just fine.

Its not odd at all. Vitality starters need at least a decent population of viable cells to start with. 8 month old yeast slurry does not have that. Pitch the dry yeast.

Think you have this in the wrong spot mate. This is by every measure a blond ale...not a lager.

Agree 100%. These beers everyone is clamoring for (in large part due to their rarity) are not shelf stable and drop off a cliff quickly due to what is really poor brewing/packaging practice. That's why this fad will come and go like so many before them.

This says more about the validity of the "xBmts" than effect of oxidation, which is very real, can be statistically determined over a large population size, and measured with lab equipment :rolleyes:

100% this. I suspect conformational bias will come in to play for those who say that it is a "step change" or "unbelievably better". I would want to believe that all that extra effort paid off in the end too. We need controlled experiments and lab data.

Keep in mind the Brulosophy experiment is one data point and only included flaked oats. Your own recipe calls for flaked barley and flaked wheat, which both may contribute different types or amounts of proteins which stay in suspension and contribute to haze I don't agree that a 0.10 - 0.15...

You've a 15.5% beer that reached 71% apparent attenuation. That much alcohol in a zero oxygen environment is a nearly impossible task for any new yeast to work. It’s done, stop wasting money on more yeast. Drink as is, or dilute it if it is too syrupy. Not sure what you expected with...

This explains a lot.