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Username: alapapa

and some of us have none :( stupid weekend projects getting in the way guess i'll have to take a day off work for the cause soon or else nobody gets Christmas beer :-/

looks lovely let us know how it works

i think the word i'm looking for is 'wow'

you won't be disappointed. these things hold heat very very well

+1 no problems so far

i started typing something out, but decided to just quote you instead b/c you said exactly what i was going to. also, i like your username :)

don't freeze it...without proper care, the cell walls will burst unless you know that they loaded it up w/ nutrients, etc... i'd say keep it in the fridge for no more than a week if you're not going to build a starter just take it out and leave it at room temp for ~ 6 hrs before pitching

:eek: :confused: Stone Brewery & their beer was one of my favorite things about southern california

i need to get off my arse and convert the 4912 i have right now, i'm just dispensing through a cobra tap -- not very ideal :-/

I'd like to say I understand your frustration, but to the rest of us, 5 cities on that list are Miami

I threw 5 gal of juice on top of a WLP500 yeast cake 2 weeks later -- voila, delicious belgian-ish hard cider I mixed it with its ancestor (donor of the yeast cake) and it was quite good i like your idea of mixing in some juice to ferment them together, but i would do it in the secondary --...

I go here http://justbrewitjax.com/ Jacksonville Ken & Walter will take care of ya

I made a heather fraoch a while back that closely resembled yours. it turned out fabulously -- greatly benefitted from bottle conditioning

this fast fermentation sounds normal to me. as there are vastly more yeast cells actively chewing on your wort from the get go (even compared to a hefty starter!), the initial phase does complete more quickly definitely check for incomplete fermentation, though!

wow..amazing project. you are an inspiration :D

Hi, bubba You still almost certainly have live yeast in your fermenter. If stirring them up doesn't get you where you wanted to end up, I would consider racking to a secondary and adding some dry malt extract or some other sugar (whatever best fits the style -- boiled and cooled, of course)...

I poured apple juice (modded apfelwein recipe) on to a whole yeast cake and didn't taste any off flavors / bitterness at all. i could see the argument that doing so deprives your final product of some nuance, but if you're feeling lazy, it's not the end of the world

i'd add about 10 or 15 mins to the steep to get some more maltiness out of the grains w/ that much hops -- but you like yours on the hoppy side anyways -- sounds good :) i <3 dry hopped

I tapped my AG rendition of this a couple of days ago -- lowered pale malt by .5 lb, used slightly lower % williamette, & added an oz. of sweet orange peel to last 30 mins of boil did a long secondary you were right -- swmbo is a huge fan thx for the inspiration edit: included pic --...