Recent content by RighteousFire

Most likely. I wouldn't risk it.

Preach on!

Begin at fermentation temps immediately. If you can't chill it down that low, go as low as you can, pitch yeast, then put it in

If you replace the Carapils with carafa: 1= 14 SRM 2= 17 SRM 3= 19 SRM Unless this was a smaller than 5 gallon batch, even carafa wouldn't make it black. Must have had some dark malts left in the mill, or they accidentally snuck some in.

It's very dependent on the material, size and shape of the fermenter as well as the volume of liquid, stage of fermentation, level of activity, ambient temp range, size of chamber used for fermentation. Having said that, I find the temp of the wort is about 5F higher for lower ambiet temps...

I have a bottle of Glen Livet on my counter. I also usually keep some Makers Mark and Evan Williams around as well.

Describe your process (details help) and we can help figure out if anything seems out of ordinary.

Cold crashing will have no adverse effect on flavor at all. Also the yeast in suspension (approx 100,000 cells per mL) will wake back up to carbonate if you instead wanted to bottle condition. Bottle or keg, cold crashing won't hurt, as long as you don't freeze it. As for the fermentation, if...

What makes something "gay"? What's the difference between camping with some friends vs playing video games with them all night, or going out drinking, or whatever? I don't think doing something makes you "gay" unless that activity itself is inherently homosexual.

It's rectangular box dug into the ground for a couple guys to live in during a fire fight. They suck to dig.

The most important time period in terms of Esther production and other flavors is during the reproduction phase. This can be from 0-72 hours out. The only way to tell would be in a clear vessel. After O2 has been consumed and critical mass is reached then the yeast begin active, anaerobic...

A crystal clear beer (to the naked eye) even after cold crashing still has approximately 100,000 yeast cells per ml. That works out to ~1,892,700,000 cells in 5 gallons. Unless you lager for an in ordinate amount of time I would see no problem.

I drank bud select like it was my job 5-6 years ago, but I always had a love for craft brews. It was just a lot cheaper to drink select, and I felt like it tasted better than the other American lagers out there. I pretty much only drink my beer, or the Seasonal Sam Adams mix packs that come...

Why the concern? The point of starting low is to avoid dough balls. Having the mash sit below 90 for a short period of time will cause no harm.

its food grade plastic so it does not absorb flavors or aromas that quickly. Left in there for a while and it might, but I would say, don't worry.