Recent content by spazjdm

you should be golden.. i have added fermentables a week into a couple big beers in the past. and no, 80 degrees shouldnt feel that warm to the touch unless you have cold hands.

for most of my brews i do build a starter, but went with a quicker lighter brew for something to drink with a quicker turn around

would a starter be necessary for a pale ale with an OG of 1.046? or am i safe just dumping a vial of white labs right on in?

A week in primary seems a tad short. One of my current brews has been in primary almost 5 weeks. Let it sit a little longer next time.

yeah, thats the reason why i want to try adding brett, my last belgian came out a tad bit on the sweet end, want to try to dry it out + experiment with brett

Roger, thanks. Makes sense because its not taking care of primary, was just unsure because all WLP Sach strands require a starter. But, like i said, i have no experience with bugs at all.

I am planning on using brett in secondary for a big belgian, is a started needed? Never used bugs before.

nice label, and calmest (if that's even a word) carboy I've seen

congrats

i vote conical, easier to harvest yeast in theory.

with such a big beer, you might want to replace the airlock with a blow-off tube.

Trokair- you have a dubbel in the FV right now and havent had a blow out? impressive. Edit: and that nice fluffy towel will only soak up what comes out nicely down the side, not what blasts to the ceiling.

+1 put the lid back on and walk away. it looks fine, give it atleast another week before touching it

I have the same thing going on. On day 2 with a Stone Arrogant bastard clone. Used white labs california V, ferm temps at 68-70. woke up and thought someone left an upper decker in the downstairs crapper it smells so bad. just hope the stench dissipates soon. :eek:

Is cold crash all that necessary? What is it for?