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I've done worse than that during summer months with run away fermentations. Let it sit, and it tasted good. Best hot fermentation I did was with an ipa and california ale yeast. I thought it was screwed and it tasted pleasantly fruity. It's hard to screw up. Your temperatures that you thought...

I cold crash in a chest freezer also, same freezer my kegs are in. It's 40F so not exactly the ideal 32F cold crash. I only have one freezer, so it's a common ground. I said earlier, if I ferment at 60 to 70F for a few weeks, then secondary and cold crash, I always have crystal clear beer...

Update: Didn't work as well as I had hoped for. First, I'll admit, I haven't started using a stir plate yet. After all of these years brewing, I now see why everyone uses them. Without them, you get nothing, and I'll be getting one right away. I ended up with almost nothing more using this...

I think it is only a big deal if you are saving the yeast from a really hoppy beer and then brewing a lightly hopped beer. Or if you saved the yeast from a stout and then you're going to brew a light colored / flavored beer. The color and flavor will carry over. You want to use your method...

I have another question about the blanket. Why are we warned to be careful of c02 leaks putting out our pilots and causing gas build up when it just mixes with the air? Are they giving us these warnings based on myths? I would love to save up this discussion to pull that outta my ass when...

I see, so it just mixes, maybe a more concentrated co2 mixture towards the bottom, and less concentrated on top, instead of an impermeable blanket. I was just thinking of the time my cylinder emptied into my chest freezer from a leak in a co2 line. I bent into the freezer to grab something and...

Not to start an argument... but co2 sinks and poses a risk to small animals. In massive amounts ofcourse. Because it sinks, and pets are at the floor. I know this, but I don't know how much this actually pertains to co2 creating a safety blanket in fermenting beer. I think the answer would be...

Interesting that this hasen't been brought up... I always cold crash, but shoot some co2 into it with my 5lb canister to clear out the o2 that creeped into the head space that allowed itself in during racking. What if we purge the majority of the o2 with a blast of co2 and then put a stopper in...

Sounds good. I think I'll just use my method and change one thing. I'll decant maybe like 70% of the liquid off so that I'm left with a slurry and just store that as it is. @HumulusHead, it depends a lot on how sanitary you were when you poured the cake into the growler. You will have a lot of...

Update, read post #7. I have a lot of grain from a bulk buy to get through before it gets cold outside (north east). I use california ale yeast from white labs for a large portion of our recipes. I want to take a vile, and make a bunch from it to store. After some reading, this is the plan that...

I cold crash, especially since I dry hop sometimes. After fermentation finishes, I dry hop in primary for 5 days. Whether I dry hop or not, I then do a sloppy rack into the secondary. This way I can get as much beer as possible out of the yeast cake. I probably take about 10% of the yeast cake...

Thank you I think that's what I'll be doing then. I'll revive this thread in a week or so when I can come up with the nugs to brave this brew day that will likely last 8 to 12 hours. Thanks for everyones advice, I'll be checking back at this thread everyday until brewday to see if anyone drops...

Ok I've been doing some research on this quite a bit. It looks like the best way to go about this is to only start with a gallon of wort with cali yeast. Put the rest of the wort in one quart ball jars. After fermentation slows down, add a couple quarts, repeat until theyre gone, then add the...

Thank you. I have to go to work, but I have some more ideas to help this happen, I'll get back later.

I currently don't have an o2 bottle but I'm considering it. Even with my ris recipe I get by just fine by siphoning through a sanitized strainer into the fermenter and then shaking it. I don't think this will work for this beer.

Thanks. The reason I went with that amount is because I'm basing this off of my normal ris recipe that tastes perfect. 18 lbs of 2 row with 1.5lb roasted barley and 1lb of chocolate malt. Whenever I take one of my lighter recipes and attempt an imperial I double everything and go 200% more...

My friend down the street and I are going to join forces and mashtuns to do this project, and I'd like some advice on the recipe with such a high gravity beer, and how to make it as fermentable as possible to avoid extreme sweetness. I know we could just use dme, but then there's no challenge...

Thanks for the reply. I set my min temp to 45 and max to 48. I set a 10 minute delay for the freezer to kick on to avoid it cycling on and off repeatedly. I'm thinking this may help the motor last longer and avoid damage.

Ok it just came on, thanks for all of your help. If you get a chance though I would appreciate your settings just to compare to mine, the directions made me lol at their obvious use of google translate haha.

I have it all hooked up now. After I set everything and plugged it in, the freezer didn't come on. I did set a 10 minute delay so it might be waiting. If it doesn't come on in 10 minutes I'll have to ask you how you have your settings.