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bottle bombs don't happen from infections in the primary, they happen in infections after primary fermentation its complete. I think at least like above, let the starter ferment out and if its not funky, let it roll.

you are pitching so many yeast, it will probably be fine. depends how much you have to lose i guess (some folks act like $20 in grain and 4 hours is the end of the world) bit i would personally keep it

I have had beers at 35 degrees that were bland really liven up at 45-50 degrees. What its your serving temp? My porter is even best at room temp, believe it or not

Metronidazole doesn't treat candida! Back to the books for you! :P Edit: from your location looks like you are a UGA boy- study hard and don't let me catch you slipping again or Ill sick Dr. Cobb on ya!

Actually it is supposed to be your peak temp after primary fermentation ends. There is a temperature dependent amount of co2 that beer can hold on to- after primary fermentation you aren't making any more co2, and your beer has had the most come out of solution at that highest temp.

read the whole thread. heading to asian market today after work. I gotta lay off this site!

Tried to PM you re: promalt, but it said your inbox was full!

Is your dip tub reaching all the way to the bottom?

you could get some no-chill containers and brew 5-10 gal at a time at your convenience - then dump it all in there at once?

Check the lemon juice bottle and see if it has preservatives -

I considered doing the 5# toasted but got the 1lb biscuit. It was dead on - if I brew this again (WHEN i brew this again) I will continue to use biscuit malt. If you decide to go the other way, we should exchange :mug:

kegged batch #1, smells a bit hooch-y! Will have to let this one cool off a bit before serving, and maybe add a little blackcurrant syrup in the glass for a graff+black?

hit all my numbers in the mash, left in primary x2 weeks, FG between 1.010 and 1.015, so right on the money! Pre-carb taste test is spectacular, can't wait to get this one in the keg tomorrow and carbonate this week!

brewing this tomorrow and pitching onto the 1028 from ESB recipe. 2 biermuncher rec's in a row, should be a great fall + winter in my house!