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So my 4 gallon batch made with cider from a local orchard started fermenting 2 days ago. I have no idea if its wild yeast or the 71B that I pitched. I guess we'll find out soon enough. I had krausen for about 12 hours, but its 100% gone now. Its got a lot of airlock activity, which is nice...

My phone autocorrected rehydrated to dehydrated. I followed the directions on the yeast pkg. It's currently sitting in a 68 degree basement on the floor. I aerated by shaking before I pitched. I'm noticing a tiny amount of airlock activity finally. She might be awake. I love those graphs! Did...

I'm in the same boat as MtnGoatJoe. My 4 gallons of cider is sitting with zero airlock activity or krausen after about a week. I pitched dehydrated 71B onto 4 gallons after 24 hrs of campden tablets. The jugs were from a local orchard and they say pasteurized. I thought I was good to go...

Yep, me too, but so far, the resultant beer is incredible. I also don't care about squeezing efficiency out or the grain. I'll just buy a little more.

Awesome! It should be great. I am going to have to rebrew it because I'm going to run out soon

I don't have the ability to actually whirlpool, except w a big stainless spoon. I usually toss in my IC w 10 or 15 min to go, kill the heat at 0, and add my whirlpool editions. I use the default beersmith parameters for whirlpool hopping.

My efficiency is all over the map because of different Mills or double crushing grain. I hit 1.056 with this one. I try to hit 70 percent efficiency, BC there is no danger of pulling out tannins and other baddies at that efficiency. Using double crushed grains, I was approaching 90%, but the...

The freezer is a good idea. I've heard of that and just forgot it was a thing

What does happen if it sits? I don't have a mill, and I've purchased grain at my bigger LHBS that has sat, milled, at my house for a week or so, and I'm making pretty good beer. Just oxygen uptake? Staling as anything else? My 2.5 gal batches don't last long enough to tell, maybe

You make valid points. It'll be interesting to see what happens in the future. He did say that I could mill grain fresh in the future.

Brew the recipe that I posted and just back down the 45 min hop edition to t level of IBUs that you desire. My recipe is a tad on the bitter side, so it'll do well with lower bitterness

What is your question? I recently did an Arrogant Bastard clone with 100% Chinook and don't really love it. I like my recipe better.

After being inundated with Mr. Zainasheff's commercials for Heretic's Evil Twin and all the other hoppy beers, I finally got around to trying a technique that he talks about, specifically brewing a beer with no true bittering addition at the start or early on in the boil. And I've been wanting...

This remains one of my favorite beers that ive brewed to date, with the exception of the Citra/Maris Otter SMaSH beer that i just kegged, which is out of this world. I just made another post with that recipe, too. This one is a Bell's Two-Hearted clone, which is all Centennial, combined with a...

I'd agree w this, mine needed some firmer bitterness and more hop character.

Give it some time. My point was if your basement was at 68, then the liquid was probably substantially higher. I have a Saison at 73 ambient right now and it held 78 during active. Fermentation is very exothermic, and I think I've seen 7-8 degree rises as the norm.

Was the beer 68 or was the basement? Mines pretty good in the keg right now and I brewed on May 28. I have a note in my brewing log on 7-3 that says it was getting pretty good.

Depending on the hops, it would work fine. Rye and hop character go just fine together.

Most of the yeast's flavor contributions occur during cell reproduction, not while it's cleaning up after itself. Raising the temp now should help move things along, as long as it's not too fast.

Good luck with the brew day. Don't forget any ingredients like me