With respect to adding sugar, add it to the kettle just before the wort starts to boil so that you don't scorch it. I use corn sugar instead of sucrose (table sugar).
Will do. As soon as my lhbs opens, I’ll be there, pail in hand ready to crush up some grain and get this sucker started.
3711 is the only strain ever I have had stall so I guess I’ll keep an eye on his one, although I plan ramp up the temp on this batch with a wrap. I have never had anything free rise above 80* usually just a few degrees higher than the ambient room temp a carboy is sitting at. Maybe it’s pressure, maybe it’s my elevation, maybe it’s both.
In the past when I had 3711 stall I’ve also done things like added Brett. Or sour bugs (with Brett) and then it didn’t really matter anyways.
Apparently the 3726 stall is related to pressure. I believe some have been doing semi open fermentations with good results.
What’s your sop for that fermentation? I’ve been meaning to try one but feel like I will a) make a mess or b) batch will get contaminated somehow.