Hello, on Brew like a monk there is a dark strong belgian recipe that use raisins when boiling is finished...does anybody has used before? any tip? are there some pectin issues do i have to be aware?
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sounds like something isnt working right for sure...
Has this happened before or is it a new problem that has only been happening your last few batches?
Have you tried any other strains of yeasts and had the same result?
Also, what is your fermentation temp profile? And how long before you transfer out of primary?
You say "last batches". How many times has this happened now?
Is your hydrometer calibrated? Mine started reading a few points high and I found that the paper had slipped from being knocked around.
What is the recipe you are using? What are your calcium levels?