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Well I never smokes but I quit chewing snuff almost a year ago. I was 2 cans a day of Copenhagen for 18 years. Gotta say it was probably the single most hardest thing I ever done so far in my life. Even at almost a year without it i still get bad cravings at least twice a week.

Code please

Thanks. Never thought about it finishing in time.

Here's my dilemma. I'm only home fridays an saturdays and I want to do a 2 liter starter for a saison. Would letting my starter on a stir plate all week hurt anything? I'll be using a vial of wlp565 if that makes a difference.

Just an update. I back sweetened to 1.009 an let it sit about 10 days an bottled it. All the bitterness has really mellowed out an cleared up very nice.

Put me second inline. Shipping to 17566?

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Just did the camden an sorbate. I'll let it set a couple weeks an go from there. I have table sugar an dextrose is either one better then the other?

Pulled a sample an checked the FG today its still at .997. But the harshness an bitterness has mellowed out a lot after a few weeks. I degassed with a wine whip an drill. All in all its not bad but I'm gonna need to do something to add some flavor back into it and some sweetness.

Saison lager and kolsch Ill try 35 for no reason

I'm gonna rack it off the sediment sometime this weekend I'll try it again an see where its at. Itll be 4 weeks old now so I'm sure its mellowed out now, I'm sure not finished but its gotta be farther along then when I tried it at a week. Do I degas it before or after adding sorbate an camton?

I will give it some more time. I just didnt want to waste the fermenter space if it wasnt going to turn out any good. Is there any good way of sweetening it? (sorry for noob questions I never made wine before)