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awarded  Popular Question
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awarded  Popular Question
Jul
29
comment Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
Hi CodingWithSpike, would you mind editing your answer and including the recipe you used, the mash temperatures/duration, and how long you fermented before bottling? I'm trying to determine the discrepancy between our FGs using this yeast (given that our OG's are roughly the same). I had an episode a month ago where I had about 30 bottle bombs in one night so I'm trying to avoid that again :).
Jul
28
comment Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
@FranklinPCombs Yes, I was shocked when I read the gravity readings after 2 weeks. I don't believe I have ever dropped lower than 1.010 before. These were all mashed at 147-148*F/64.4*C for 90 minutes, in an attempt to maximize fermentable sugars. The mash was single infusion in the sense that there were no steps, although I had to keep adding 1/8 to 1/4 boiling water every 15 minutes to maintain temperatures. The water to grain ratio was originally 1.25 quarts per pound of grain.
Jul
28
revised Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
added 61 characters in body
Jul
27
comment Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
@FranklinPCombs I added the recipes and context. I did not add any corn sugar or other adjuncts. This is the first time I used a saison yeast (and measured the FG/OG), but I thought that hitting this low was pretty common for this yeast?
Jul
27
revised Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
added 631 characters in body
Jul
26
comment Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
@jards 1.050. Edited, thanks.
Jul
26
revised Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
added 24 characters in body
Jul
26
asked Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?
Jul
18
asked Carbonating a keg outside of a fridge until it is ready
May
31
comment How long must water be boiled to remove temporary hardness (bicarbonates)
@CharlieHorse does this also apply to distilled water?
May
23
awarded  Popular Question
May
2
asked How to Calculate Priming Sugar while Bottling Lagers?
Apr
29
awarded  Popular Question
Apr
21
accepted Beer Bug - How does this work and how can I replicate it?
Apr
18
awarded  Popular Question
Apr
18
awarded  Yearling
Apr
14
comment Beer Bug - How does this work and how can I replicate it?
@jsled But regarding your question, I currently take manual gravity tests and update the database with them so I can refer to it in the future. "On day 3 of this or that batch, what was the specific gravity?" type of questions.
Apr
14
comment Beer Bug - How does this work and how can I replicate it?
@jsled This is for a diacetly rest mainly; Specifically for lagers according to the Brulosopher Quick Lager method, the temperature should be increased to 65*F once attenuation has hit 50%, and then dropped to lagering temperatures after FG has been hit. Right now I program it by time -- the database has a date record indicating when temperatures should increase, which I set to 7 days after pitching temperatures (which should roughly be when 50% attenuation occurs). The RPi checks the current date with the date in the DB and adjusts as necessary, but it would be better to use gravity than time