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Thanks...I guess I'll have to look to other things for issues with my fermentation process that could have influenced this. I really don't understand it. The fermentation looked very healthy when it was going on, and its doubtful I get another point or two out of it.

Is it possible to have a negative effect on fermentation because a blow off tube is too small? I just had two cases of stuck ferm (Porter, Rye PA), 1064 and 1069 OG, after 7 days of temp controlled fermentation with a ramp up - 4 days at 65-66, ramped to 70 over next 3 days. Took a sample...

Sure I'll have them up tomorrow for you!

Bump. accepting offers, prices are not firm

15 Gallon Brew pot with Thermometer and ball valve - More Beer version with lid - $180 10 Gallon Igloo Mash tun with false bottom and ball valve- $90 Copper Immersion Chiller 50' 1/2" - $90 These are all about 30-40% less than what these can be bought for today, all in good condition.

Thanks for the opinion. I was not convinced either, I just dont think anyone who tasted it knew what it was supposed to taste like. Wasnt sure about the floaters either, but it didnt look like infection to me.

This is a Christmas Saison about 3-4 weeks old, I am not familiar with the recipe in terms of what it is supposed to taste like, it seemed strange but so does the style (to me). I tasted it, it seemed strange but I'm not entirely convinced its infected. Please take a look and offer an opinion...

Count me in!

Negative.... I later had my water tested and it wasn't much more than distilled, extremely low on calcium. That I think was a factor. I haven't had issues since

Took a sample yesterday, it tastes great! Might be the best I've brewed yet! Finished dryer at 08, but I don't think it's worse for it! Thanks for the recipe!

I think it was just because main fermentation had JUST completed that I got that odor... I changed fermenters from a fridge to a chest freezer, so I'd never been able to smell right from the top before, at least at that early stage.... I sampled at 7 days and it was down to 1.014 and I didn't...

I'm in!

So I just pulled a sample.... It's sitting at 1.012.... From 1.075...not sure exactly why, mashed it pretty much on the numbers except for an adjustment period in the beginning... So I did mash it longer than expected.

Crazy I was JUST coming to this thread to say that 4 days into ferment I leaned in to smell the airlock and got SLAMMED by a hot alcohol bomb! Guess that is typical...I think this is the highest gravity beer I've brewed as well so that's something completely new to me...

So I kegged my last two batches for the first time, and I was using a 4-way manifold to distribute it to the kegs off my 20#tank. I dd not know it at the time, but my ipa was drained to about 2 beers and I forgot to keep checking the checking the gas psi, and about a week later it was off the...

Thanks for the reply Yooper. I was just reading while waiting for responses and saw that Chinook has some grapefruit qualities to it.... One of the reasons I thought to include it was that I had just had a fantastic chinook ipa, which did not seem citrusy in the least, very earthy and was just...

So I've brewed this and am enjoying some of the first brews out of the keg. It's tasty, but it's VERY, and I mean VERY grapefruity....I had some variances to the recipe, like using WLP 007 for yeast @65-66ish..So I know there are some fruity esters in there that were my fault for not leaving it...

I can't deal with the flies... Maybe I'll take a look at the dog treats recipe, thanks for the replies, any more are welcome...

Where/How does everyone dispose of their grains? I'm having issues so far getting rid of them, and I don't seem to have an answer for this yet...

Yah its all apparently in the fermentation temps. The first time I brewed with it, I didn't have temp control and started it at 60F...within 36 hours in a cool closet of my basment the wort was up to almost 70F (ambient was maybe 65F and the krausen was explosive. I have my first batch since...