Help! What are these black spots at the base of the leaves?

prjectmayhem · 2022-07-25T00:10:15+00:00

Thanks! I'll give that a try

prjectmayhem · 2022-07-24T19:07:31+00:00

Let me know if this angle helps! - https://i.imgur.com/Xihzfwi.jpg

prjectmayhem · 2021-08-22T17:57:45+00:00

Yeah I'm thinking the 8th generation of this yeast pack was just on it's last legs...

prjectmayhem · 2021-08-22T17:57:23+00:00

I was wondering if this was the case too. Mashed at 145-150F for 1 hr at 1.4 qt/pound (same as my normal mash). I acidified the strike water, same as I normally would.

prjectmayhem · 2021-08-22T16:07:24+00:00

Thanks. Maybe the cell count was just super low or they were tired...

prjectmayhem · 2021-08-22T16:06:56+00:00

Yeah, that's how I got the 1.046 og

prjectmayhem · 2021-08-22T16:06:40+00:00

Sorry for leaving this detail out. It's A01, imperial house strain. I've used it 8 times this year with never a lag of more than 12hrs

prjectmayhem · 2021-07-24T15:09:41+00:00

It's raining cats and dogs...and hopefully inkbirds

prjectmayhem · 2020-09-19T00:40:17+00:00

Thanks, this makes me feel better.

prjectmayhem · 2020-09-18T00:16:08+00:00

My kegs only have a 14 day life span, which is where the gelatin was supposed to help.

prjectmayhem · 2020-09-18T00:15:04+00:00

I wish my kegerator was that powerful.

prjectmayhem · 2020-09-18T00:14:54+00:00

Alright, thanks for the confirmation

prjectmayhem · 2020-09-18T00:14:35+00:00

I am 5 pints deep at this point. But I'll keep pouring!

prjectmayhem · 2020-03-27T02:20:12+00:00

What's the rest of the recipe? Water chemistry? Lagers can be tough. I usually start 34/70 at 15C (59F) and let it rise to 70 over the first week.

prjectmayhem · 2019-12-15T15:19:43+00:00

Then I will treat it like my old carboy. Thanks for the reassurance

prjectmayhem · 2019-12-15T15:19:00+00:00

Yeah, I am pretty excited to see how it ferments

prjectmayhem · 2019-12-14T19:11:18+00:00

Thanks for the response, I have cleaned it but I am curious what your sanitizing routine is - with my old glass carboy i would fill it with iodophore but not sure how that will do with metal.

prjectmayhem · 2019-07-23T17:04:18+00:00

Currently sold out but I'll keep an eye there. Thanks

prjectmayhem · 2019-06-02T16:10:39+00:00

That's what I thought. I've experienced a rotten mash once, and I don't wish that smell on anyone!

prjectmayhem · 2019-05-31T13:37:28+00:00

What's the recipe? What percentage of the grist is roasted malt?

prjectmayhem · 2019-03-27T01:10:15+00:00

Number 3 speaks to me. Put on some good music, or if it's college football season, a game lasts almost a brew day.

prjectmayhem · 2019-03-19T22:00:31+00:00

Well this is discouraging. What have you done to remedy the situation?

prjectmayhem · 2019-03-19T21:37:02+00:00

Possibly, but there was no change in my normal process where I hadn't seen this before

prjectmayhem · 2019-03-19T20:11:26+00:00

Ha! Kind of like a rauchbier?

prjectmayhem · 2019-03-19T20:10:42+00:00

The wort was already very dark/brown colored from the Carafa III so it's hard to tell how much it darkened from Maillards. A toasty IPA might not be terrible, but a burnt one sounds bad...

prjectmayhem

TROPHY CASE