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Same problem as the OP. 2nd year cascades and other varieties took off with a vigor during the rainy weather this spring & early summer. Awful heat these last few weeks which I believe caused them to slow down. Plenty of burrs… cones are just starting to form.

If it helps, I recently had a problem with this yeast when I pitched 1 whole pint of day old slurry. New beer had yet to take off in 48 hours so I used another 1/2 pint and it still crept before showing signs of active fermentation. :confused:

Did the blast open those doors or were they already ajar?

I'm in for a few bags next CT buy.

As the subject says, I started my first ever 5 gallon batch of mead last year (OG 1.100) when it was just too hot to brew beer. 6/30/12 12# clover honey 2.5 gallons water Pitched Wyeast sweet mead then finished with champagne yeast. Had great deal of difficulty getting it down to...

Hey again Johnny. PM sent. Anyone else downstate need me to pick up let me know. I'm a few minutes off the Wilbur Cross (Rt. 15) in New Haven. Bummer about the recent schedule change…looks like it won't be ready this Saturday… maybe next weekend.

Hey John, I remember you as well. I got a IPA (with Amarillo and Citra) very close to what you had that night and about to bottle it. We hope to make it to L&L to another one of those tastings after the New Year and bring the goods. Also, maybe we can figure out how we can get the goodies...

Added 3 bags and half of the remaining half of a bag split of carapils. Is it OKAY to order a .25 bag and split 3 ways? This is the first time for a group order for me. @NuclearRich I believe we met a few weeks ago at Luck and Levity. I brought the accidental Belgian IPA…. def have to...

I was real worried when I researched Windsor AFTER I pitched into a Chocolate-Oatmeal Stout I made recently in one half of a split 10 gallon batch. Drinking it now and I kind of enjoy it! I fermented at very low temps and don't seem to pick up any fruity-ness yet. I did however finish around...

So a photo and a question. Here are some first year hops. Brewer's Gold on the left and Cascade on the right. I have a Centennial and another Brewer's Gold out of the picture that isn't doing as spectacular yet but that's okay. The trellis is about 20 feet tall and the BG hit the top a...

I'm in New Haven. Will travel to Windsor. Need 2-3 bags. Let me know what to do, new to this.

This is just what I came here for… a replica of the 13 and saw it almost on the very top of the forum. Gracias. Had one cellared that we drank last week. Such a great beer. Scored some citra for something just like this for summer. Just curious, the bottle mentions what seems to be...

Interested in getting in. First timer needs 2 or 3 bags. :mug:

Good question. I've had the same thing occur to me. Rarely do IPAs last more than 3 or 4 weeks in my instance. I have always thought the dry hops and yeast drop as it's continues to get cold. Kegs are drawn from the bottom to the top. The last bit having the least amount of "sediment".

Let it go, it'll be fine. Use a blow off tube into a pot of sanitized water if you must. I accidentally used my 5 gallon carboy for my primary instead of the 6.5 gallon carboy that came with the kit with my first brew. It turned out fine. Watch it and once you weather the first few days in...

I have a small crack (about 1/4") in one of my secondaries that I've been keeping an eye on. In 6-8 months it hasn't grown any. I've used it half a dozen times since. I got a bunch of carboys second hand so I think it came like this. Same deal, can't feel it with a fingernail. Plan on using...

I was thinking gravity would drop as it flattens because the steady stream of bubbles floating up to the surface would have to effect the hydrometer upward. I kept an eye on it and it dropped further to 1.004 just FYI. I uncapped and recapped the batch and hopefully it released enough pressure.

I've tested gravity, and with a large amount of foam and bubbles coming up it's reading 4 points lower at 1.006 at 60degrees. Prob. will lower more as it flattens. Infected batch? Tastes fine to me. It pours with a foam almost with the creamy looking tightly packed small bubbles. Is...

What kind of capper do you have? What does it sound like when you open one? I just posted about my bomb and noticed the other caps in the batch had a bit of a bow to them.

I was shooting for 2.15 vol of CO2 for the Belgian style… which is about 3.5oz of dextrose for the amount of beer I had. At the time I didn't have a scale but recently used one and measured out what I had been using for stouts & porters (1/2 cup) and was finding it's approximately 2.5 oz...