Recent content by pernox

I get 7 gallons to a rolling boil in a stainless double bottom pot on my whirlpool (maytag) glass top. I've done close to a hundred batches... no signs of deterioration of the seal around the glass top. The pot over hangs the element, but the stove is throwing the biggest amount of heat we could...

I don't think you're over reacting. You're trying to dial in your process and eliminate every possible variable to get the best product you can. Some brew for the product, some brew for the process. :mug:

Break material. Very normal. If you can, try to get a good whirlpool going and avoid sucking some of that into your fermenter.

I can't speak to sours from a brewing perspective, but have racked out from under mold a few times and never gotten anything off flavored.

In four weeks you could have a very tasty mild fermented, bottle conditioned, crystal clear, and in its prime. I would recommend the 04, personally. While 05 will drop clear, the 04 will do it faster and form a harder yeast cake in your bottles in your time frame. Also worth repeating from...

What are you soaking them in? Vessel, not chemical. Stainless steel, plastic, etc...

I have a bottle that's pushing three years. Cap cracked, but not eating through anything.

Is there a chance the issue is coming from your dispensing equipment? Dirty keg tube, rubber, line, etc? If it is the beer and you can sit on it, I'd let it relax for a few months, transferring it off of any settled particulates every couple weeks. If it were me, I'd run it through a filter, too.

-edit- Found the updated calculator here and answered my own question, I think. Quick question - I'm dipping my feet into water adjustments, thought I had everything figured out, then read a little more carefully.. Using the Brewer's Friend water tool with valued calculated by Kaiser's...

Use that new hydrometer to take a gravity reading, then wait three days and take another. If they're the same, it's done. If not, the yeast is still working.

My original thought as well, but it looks like he'll be good. Though with the attenuation I'm a little worried about infection now that I think about it. 1.007 is awfully low considering the recipe.

BTW What's pinchello? Bing says it's this guy, but he doesn't look like he'd enjoy having six ounces removed. What yeast did you use to take your brew down to 1.007? That's crazy attenuation.

Absolutely.

The yeast will wander in, see that there's no work for them to do, get loaded and fall asleep. Sort of like I do on Sunday after the honey-do list is finished. In other words, nothing.