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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?

did a stone clone a week and a half ago, took a measurement today. went from 20 brix to 11 brix. approx 1.083 og -> 1.019 ish. calculations from http://onebeer.net/refractometer.shtml. think i should rack to secondary to age a bit so i can free up my bucket, or go straight to bottles?

scratch that, i have no experience using a refractometer for my homebrew, have used it for work.

i tried swirling the container around to ease the krausen down 2 days ago. i can get my hands on a refractometer tomorrow, i have no experience using one though. hydro will take a bit longer because i dont have a HBS locally.

I have an Abbey Ale fermenting now, its been going for 3 weeks, hydrometer is broken, OG was 1.086. Popped the cork out to peek inside, still a massive krausen layer. Had extreme blowoff for the whole first week. Problem is i cant take a hydro reading. Shall i let it sit till krausen subside...

+1 good advice