DirtyHaus

Recipes 

I find myself "checking" my carboys probably 3-4 times a day. I like to look through the glass and see how active it is, sometimes I even talk to the carboy assuming that the yeast can hear me giving them a pep talk. "Come on guys, we're almost there! Just a few more gravity points and we're home free!!!"

Ok i'm kidding, I don't talk to my yeast but let's hear it.... how obsessed is everyone with looking at their carboys throughout fermentation?

diS

Recipes 

I am opening it for FG checking, usually few days before bottling.
Dont risk infection unnecessarily..

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We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

Jeepinctbrewer

Recipes 

twice a day, i find myself looking at them for way to long lol

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Primary- AHS our special holiday ale mini mash
Secondary- Northern brewer oatmeal stout mini mash
On tap- Redhook Esb clone
Bottled-Shining star pale ale

Golddiggie

Recipes 

Never since I don't use them anymore. I ferment in modified sanke kegs. Those I will check the temperature reading on (probe down a thermowell) but that is all. Once you get over the neurosis of needing to see the process you'll be much better off, IMO.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

dudius

Recipes 

I look at it once a day just to see if it's clarifying and to make sure nothing funky is growing in there.

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IffyG

Recipes 

I check 12 hours after pitching to make sure the yeast took off and to make sure my temps are in check. Then I forget about them until I dry hop 7-10 days later.

Marchborne

Recipes 

What neurosis?!? (My precious, my precious)...

I check twice a day during active fermentation, and then once a day until dry-hop/final gravity checks.

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"I said something to drink, not something to bathe in."

Homercidal

Recipes 

I've completely forgotten a few batches. I usually check the next day or so to see if fermentation has begun and then in a week or 2 or 3, depending to see how it looks. Just watch out for blow offs.

tally350z

Recipes 

I usually check them at least 3 to 4 times a day. I enjoy seeing the activity that is going on.

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Drunken Tortoise Brewery
Primary - Indian Brittish Ale, Belgian Pale, American BarleyWine, Partigyle from BarleyWine.

Secondary - Hibiscus Mead.

Kegged- Slightly Smoked APA,
Dry Irish stout.
Bottled - Rum Oaked Porter.

porcupine73

Recipes 

I check them in the morning before work, when I get home after work, just before bed, and then if I have to get up during the night I always peek on them.

I used to think it would be funny to talk to them, but now I wouldn't think that is odd at all. After all the yeast and any other organisms in there are alive as simple as they may be. Just because maybe we can't detect or sense any connection or influence on them doesn't mean it doesn't exist. It's interesting reading books such as Sacred and Herbal Healing Beers which say traditionally people would sit near their open brewers inviting the yeasts to come see how sweet and tasty the wort it. Though maybe they just did that because they thought it was spirits actually coming into the wort to ferment it.

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