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You're good man. In the future get some 5/16" tubing and shove it in the hole you put your airlock in and run it into a bucket of sanitizer solution. You basically just make a much bigger airlock that won't explode all over the place if your fermentation goes a little nuts. Keep an eye on it...

Welp. Apparently the 099 was too powerful. Fermentation definitely restarted. The gasket on the spigot of my ale pail blew and 5 gallons of beer ended up all over my floor. Not the best day ever.

I'll probably take a reading Saturday just to see what's up.. I would be careful adding a ton more yeast unless you plan to filter.. Bottle bombs and farts will abound.

Pitched it this evening and it's bubbling! Here's hoping they keep on keeping on!

Yeah… I don't even own a refractometer I am a hydrometer man all the way… my recipe was a pretty standard double IPA with very few adjuncts or unfermentables and I was pretty spot on with my mash temp so I think that I am guilty of underpitching. I'm gonna toss it in the tank tonight so we'll...

That is a good plan… try making a beer similar in style but with a lower gravity so that your yeast reproduce and are robust without being overly stressed and mutilated like they would be if you brewed a higher gravity beer. A whole fresh yeast cake is going to help you out a lot. I know mine is...

So I got a bit of a stuck ferment (1.042) and am going to try and salvage with some white labs 099. Made a 1L starter and let it ferment out then added some of the actual stuck beer to step up the starter/acclimate the yeast. OG was 1.11 so the beer is already fairly alcoholic but the starter is...

I have a pretty large DIPA finishing up right now that I have started swirling a few times a day just to help the lazy little buggers finish their job. Seems to help a bit as streams of bubbles emerge from the trub. At the very least it's not hurting anything (much).

One thing to remember if you do transfer to secondary is that time is just a guideline.. Your hydrometer is the key indicator of when to transfer. I've had beers that were supposed to take 2 weeks finish in 8 days or as long as 3 1/2 weeks. The important thing is to have at least 2 consecutive...

I exclusively use a half gallon growler and have never had a problem. I like it because I can make as big a starter as I will ever need in there. Also I've never jumped on the stir plate train.. I keep it on top of the fridge cover it with foil, pole holes in the foil, and give it a shake every...

What are opinions on a starter of WLP099 vs the starter I made with my harvested 1056 from THIS batch of beer.. The 1056 were slow to wake up but are gradually working themselves into a frenzy on top of my fridge. There is some trub, beer, fresh wort, and of course the yeast in the growler I'm...

Man I'm having all sorts of fun with a stuck fermentation. Never had this happen before. Hoping it will turn around after a little coaxing on my part.

Thanks all. 1056 claims to be a 73-77% yeast so I'm pretty certain they pooped out due to lack of oxygen. I'm trying to rejuvinate my original yeast that I've washed and made a new starter with. I'm going to slowly step it up with a bit of the beer over the next few days. The starter is beings...

Anyone?

So here's the deal. I've never had a stuck beer before... Until now. I know why it's stuck, I overshot my OG and let my dad transfer to primary while I had to go save my wife from a flat tire. Didn't even think to tell him about aeration until I started suspecting a stuck fermentation last week...

Man that would be awesome! I'm nervous about this one as I had a few hiccups on brew day but if it's not a total crapper I'd be happy to share my results! Just moved here from Athens so I'm still getting a feel for the home brew community in the area. Always looking for people who enjoy making...

Newbie to the forums here.. Brewed this last Saturday and fermentation is going craaaaaazy. Went from 1.112 (a little high I know) to 1.06 in 3 days! The sample I took is still really thick- think the consistency of thick whole chocolate milk. Anyone else get this? I would have thought with such...