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This is great info, guys. Super informative. I'm guessing the consensus is to just pitch the right amount of the starter (a la Mr. Malty calculations) into the bottling bucket as part of that process. I'll plan to do that unless someone tells me otherwise...

I don't think this is a serious issue, because it's already reached its final gravity (1.058--->1.005 over a couple of months, which is way more than I assumed it would drop). I've read around here about people using champagne yeast for its high alcohol tolerance, etc. in order to continue...

Thanks, both of you. @dstar: I'm using dry champagne yeast (Red Star brand) and it's already been turned into a starter. I rehydrated according to the package instructions and pitched into some DME as I usually do for a starter. This was at the strong suggestion of my LHBS. I hope that's fine...

Hey everyone, I have a Saison that's been in the carboy for a couple of months, now ready to bottle, that I'd like to add a champagne yeast for bottling. I've tried searching the threads and can't seem to find answers as to the timing and method of what I'm trying to do. Let me say at the...

Posting this update for anyone who might be interested later: I pitched this starter after warming it up in bath (as I posted above), about 28 hours after I originally made the starter. The Saison I pitched this into had a starting gravity of 1.058 and began a vigorous ferment after about 10...

Thanks, everyone. Lots of helpful information here. I think the take-away for me is that this isn't the end of the world--or the yeast--and that as far as this batch goes, it might be a game time decision. I'm going to sleep on this, and see what's going on in the flask tomorrow morning, fingers...

Hi everyone, Very cold starter wort question. First though, the requisite story: earlier today, I made a starter for a Saison I'm brewing tomorrow evening. Everything went as planned, and even though those last few degrees of cooling were uncharacteristically difficult to reach, I finally...

Thanks, Bill. This was my thinking and the reason I proceeded to bottle as usual. It was only a nagging worry that prompted me to throw this out here. Fingers crossed...

Yes, it was covered--bottles were sanitized as usual. I'm not very concerned about infection because I was pretty meticulous about sanitizing (even the bucket cover was thoroughly sprayed before I had to go). My concern is more with loss of carbonation because of the delay. I imagine the...

So, I'm still relatively new to homebrewing but I have several brews under my belt already. However, last Saturday, after adding the priming sugar to my bottling bucket and gently racking the beer onto it, I was hastily pulled away on some family business. I was gone for two hours and...

I think you might be thinking of a "magnum" sized bottle--much more typical with fine wines and champagnes than beers. I haven't seen them at my LHBS, nor on the internet though so you might have some sleuthing ahead of you...

Hey everyone, I'm building a MLT this weekend out of a Coleman Extreme 52 quart cooler, and trying to make some final preparations for the actual design. My question regards the lauter manifold: what benefit does a full stainless steel ring (i.e. one connected to a copper tee pipe) have over...

Thinking of building this this weekend and wondering--now that I've resurrected this thread--how the MLT actually worked. What can you report back, gunner?

This is all fantastic information. It's good to here that there are a variety of options available for relatively cheap that don't sacrifice efficiency / quality...

Thanks, those are both helpful tips / links. Any thoughts on the relative benefits of paying for one brand over another? Does the Coleman Xtreme line improve efficiency over a regular old 10 gal Rubbermaid? I ask because Coleman claims that the Xtreme line provides superior insulation...

I just posted something similar to this on an existing thread but thought I would expand it to see everyone else's thoughts. In short, since I'm aiming to move exclusively to all grain brewing (I'm relatively new, with only a few batches under my belt) I'm looking at some of the standard...

I'm also thinking about snagging one of these from the local Target since I'm aiming to move exclusively to all grain brewing (I'm relatively new, with only a few batches under my belt). I'm wondering though--and forgive the newb question--if this cooler is suited for both my typical styles...

Thanks for the reply, Oldsock. Fermented at a pretty consistent 65-68, however, here in LA we had a pretty cold and rainy (for our standards) week prior to Christmas and I'm reasonably certain that the fermenter dipped to the lower 60s--and possibly hit 60--for a couple of days. I warmed it up...

Hi everyone, Relatively new homebrewer here with a question about the gravity of a Stout I'm close to bottling. Quick background: a month ago, I brewed a Chocolate Hazelnut stout with extract and steeped grains. My starting gravity was pretty high at 1.056. I've been monitoring the...

Thanks, everyone, for the advice. I'll be sure to use a tad and scale up until I get the right flavor--in fact, the "few ounces" I referred to was assuming I went through arover's hassle in using the organic stuff being peddled on Amazon (thanks to arover, by the way, for taking one for the...