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I kegged an Oktoberfest and let it carb to 12 psi for two weeks. Then I disconnected it and moved it to the lager fridge. Two days ago I poured a glass to check on it. One glass was enough to exhaust the headspace pressure, so I reconnected it to the CO2 and left it at room temp overnight...

Cool, thanks. It couldn't have been that high for more than a few hours, by my estimate. The starter is second generation, from a washed culture. I was planning to drop it into a 1.076 IPA tomorrow. 74 is the top of the temp range, so it wasn't that far off. My concern is that I may have...

I ferment in a fridge with a temp controller. Lately the controller has been switched to heat mode, and it's been holding at 66. I have an IPA with WLP051 (66-70) on day 20. Last night I put a starter of WLP005 (67-74) into the fridge on my new magnetic stir plate. When I got home today...

I use the fridge. I tape the probe from the temperature controller onto the bucket. In a sense, I guess I'm letting the yeast operate the fridge for a while. It would be more accurate to have the probe in the middle of the wort, but then I would have to wrap my probe. And no one wants that.

The recipe is one of my own creation, hence my question. I compared about a dozen barleywine recipes that I found online, but they were all different, from grain bill to hop schedule to aging time. So I guess the HSI is completely useless, since no brewer worth their salt would ever leave...

Hey all! I'm about to brew and age my first barleywine. I understand that hops degrade if not stored properly, and all the stability discussions seem to concern proper storage. This is my 27th brew in 13 months, and I've yet to purchase hops that weren't properly stored. So I'm wondering...

Yeah, that was sarcasm. But thanks for your passionate thoughts on beer styles and sourdough yeast. :rockin: Thanks for all the comments everyone. I'll try to remember to bump the thread if the brew actually makes it into my glass.

Is that the most likely explanation? If so, should I move the fermenter from 68F to something warmer?

Hello all! This may not be as pretty as elipsey's pellicle (never thought I'd ever type that) but it's cool none-the-less... On a whim I decided to catch a second running off a 1.090 IIPA for my first parti gyle small beer. I used a bucket that had not been sanitized, but had been cleaned...

Revvy, your posts always seem to have a common theme. I'd like to party with you. :mug:

Hello all! Here's my situation: I currently have a porter and dubbel feeding WLP051 Cali V (66-70F) and WLP550 Belgian Ale (68-78F), respectively. The fermenter is at 68F. Tomorrow I will be adding an amber with Wyeast 1764 Pacman. Regardless of what Wyeast says, the online concensus for...

I have not tried this yet. It's still on my short list though. Actually, the list is by no means short, and therein lies the problem. But I will post when I brew it. Any thoughts on the recipe?

Thanks for the recipe. It looks like a good start. I remember NB saying Skinny Dip was replacing Loft. Honestly, I never thought Skinny was as good, and I assumed that when the said "replacing" they meant simply that all the brewing equipment used for Loft would now be used for Skinny...

Greetings! I'm new here, so first I want to say thanks for this forum. The knowledge base here is tremendous. I'm new to brewing, but I'm gaining ground every night pouring (pun intended) over this forum. So my question is, does anyone have a clone for New Belgium Loft? That orange kite...