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I am going to bump this, because I would love to see some opinions. I am looking into my first partigyle and something like this looks like it would be great for me.

My wife and I brew together. She posts here rarely, but we are pretty much equal in the brewing process.

There are a lot of NC brewers around the board. Durham, here. Welcome!

Every beer and every krausen is different. Some are big some are small. Just learn to love each of them exactly the way they are.

I just wanted to say that I brewed this recently and it is fantastic. Best mouthfeel of anything I have brewed so far.

Thanks, I appreciate the input. I will do a gravity check soon and probably rack to secondary. This is all new for me, so it is a learning experience. I would like to have it ready to gift around Christmas. We shall see, I suppose.

Anyone mind if I hijack here? I am doing my first mead, and it is still showing some slowed airlock activity close to three weeks after pitching. I plan on checking gravity soon, but is there a reason that I can't let it sit in primary for a while? Should I be concerned about letting it sit on...

Some beers can ferment out in a couple of days. So, it could be done, or it could be stuck (unlikely to be stuck). Do a gravity check, if you can. Even if it is stuck, there are a couple things you can try before you add more yeast. Also, if you can say more about what kind of beer, or the...

I like the idea of what is going on here. I have been feeling the need to do something a bit unusual lately, but don't feel like I know enough right now to just start something completely on my own here. What is the time scale on a Brett beer? I assume it has a longer aging time that usual?

I must just not be saying this right. My question is, what do I do after it has been out for the right period of time? People post in this thread talking about using the same strain of wild thread for many brews. So, if I want Saccharomyces, I leave it out for two weeks. Is there no way to keep...

Maztec: Thanks, but I guess I just need to read up more on yeast washing and the like. Clearly people keep yeast for a lot longer than 8 days. But, I guess I don't know what those people do. Off to put the search function to good use, I suppose.

Well, I don't have kids, and I have been promising my mother to mail her some samples of my beers for a while now. So, I think she is going to get a couple six-packs from today's brew. Seems to be a good choice.

Update: My starter seemed to go pretty much like other starters I have done (though I haven't done many). There was a small krausen on top, but at this point it is just still on top and a layer of sediment on the bottom. With a normal starter, I would be pitching now. With this, is it okay to...

Thanks, I appreciate the info and advice. I will just have to see what happens.

Cool. I will get the starter going tomorrow. Any way to know if it is yeast or bacteria?

Okay, it looks like I have some non-mold action going on, which is a good thing. However, I am not sure what is the next step. It doesn't look like mold, but there are clearly bubbles on the top. Smells funky/sour. Is there a way to tell if this is bacteria or yeast? How should I go from...