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NB Snow Day.

It was still chugging along this morning at 64 in the room.

Quick background: I've searched WLP004 in the forum and also read topics that looked like winter fermentation issues over the last 24 hours, maybe read 35-45 threads total. I know the answers are going to very based on brewer's experience and that is what I'm looking for. I brewed an extract...

now that's funny...

I would do everything you can to bring her to the dark side, a brewers assistant can prove very valuable on brew day and bottle day. I joke about punching my wife all of the time and I abhor domestic violence. I've never even considered hitting her after drinking or otherwise. That's why it's...

I would use more water (at least two cups) when priming to make sure you're getting a better mixture. Are you racking onto the priming solution with an auto siphon?

Howdy, you should check out Kingwood Homebrew Society on Facebook. Nice group of people and kinda in your neck of the woods.

Everything was stored at the same temp and refrigerated before drinking. Think I'm going to switch to just 22 oz bottles moving forward. I rarely drink less than that anyway.

Has anyone else noticed a difference in taste between 12 and 24 oz. bottles after aging? The brew is an IPA around 8%, primary was two weeks then dry hopped in secondary for a week, bottled almost 4 months ago. I've been drinking the 12 oz. fairly consistently since the three week mark after...

So most of the bubbling has stopped and from what I've read this can be normal for the strain. Is there anything I can do help ensure the yeast is cleaning up after itself? http://www.facebook.com/photo.php?pid=31577852&l=ae6c912923&id=1271262504

Word!

I live in Texas and it's about a steady 100 degrees every day. I set the probe to 67.5 taped it to the side of the plastic primary and insulated with bubble wrap folded four times over. Getting a dedicated fridge was the only way I can brew from March to November. No matter how it turns out it...

Do y'all usually let it ferment at room temp for 24 hours until visible signs of fermentation appear or as soon as I put the blow off on should I put it in the fridge and attach the probe?

Thanks for the responses. I'll try taping the probe directly to the plastic fermenter and insulating it. In doing this should I set the temp to 67 if that's what I'm shooting for or should I try lower 63-64?

I'll be brewing my first batch tomorrow since having a dedicated fridge for fermentation. I have a Johnson analog temp controller and will be using WLP007. Any suggestions on what temp to set the controller to maintain 67 degrees or so? I've read there can be a 10 degree difference and I've read...

Saint Arnold Divine Reserve #10 for me. I've got about 20 bottles left and it gets better every time I have one, usually special occasions, or a really great meal.

I'm jealous, but still judge you for using OMG.:D

The link posted below by someone else about gusher infections is good, and they're talked about in almost every other book on brewing. Under carbing wasn't meant to imply not enough priming sugar but that carbonation wasn't complete causing a difference in pressure between the gas and the liquid...

By no means an expert, but I think the gusher could possibly be an infection or potentially under carbing instead of over carbing.

What's with all the haters? J/K Nice score!