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I rasied the temp to 62 and it took off and has been going strong for the last 2 days. I kept it low to experiment with the flavor. Is the peachy flavor off-putting?

Okay. Thanks for the guidance. I turned it up to 65 and will see what happens.

If I raise the temp will it ferment or will I have to pitch more yeast?

I taped the temp probe to the carboy. 52 is target since fermentaion causes heat. Was going to rasie it to mid 50s after it started.

I pitched Safale 05 last night in about a 77 degree wort. I turned the mini fridge down to 47 degrees thinking it would take a long time to come down to my target of 52 degrees. I was wrong. When I woke up this morning the fridge was 47 and no action in carboy. Did I set too low?

You're pretty close. IPAs are not my favorite. As I said in my first post, my buddy who has been AG brewing for years is the one who thought it was possibly infected. I just hate to throw it out. I'll try venting one see what happens.

Chiiled for several days. No gushers. Just extreme carbonation at pouring.

Mini mash 2 lb 2 Row 1 lb Crystal 7 lb Extra Pale Extract 2 oz Falconers Flight 60 min 1 oz Falconer's Flight 20 min 1/2 oz Falconer's Flight 15 min Wyeast Greenbelt 5609

I have been letting an IPA bottle condition for 7 to 8 weeks now. I gave a couple bottles to a brewing friend to try and I chilled a couple for myself. When I opened the bottle and poured into a glass it was very heady and it took forever for the head to disappear. The carbonation bubbles were...

OG was 1.05. I'll take a reading the next couple of days to see if it's reached the FG. Thanks for the info.

I have a cream ale that finished fermenting in 2 days. The krausen has disappeared and the airlock has stopped bubbling. I did make a yeast starter. Is this normal?

Called and tried to order. They don't have them in stock yet. Hopefully around the first of February. They are on a slow boat from China.

OG 1.040 FG 1.014 7 lbs wheat DME 1 OZ Tettnag hops. Nothing else added. Fermented 3 weeks 5 1/2 gallons in 6 1/2 gallon bucket. Reviews warned the yeast was very active. Cidery is not what came to mind when I tasted it. More like a rotten tomato. The cooking was simple and I cooled...

I brewed a hefe using a plastic bucket and wyeast 3068 and a steady temp of 68 degrees. Everything was pretty much uneventful except when fermemtation started. On day two the foam started entering the airlock so I replaced it with a small blow tube since that is all the hole in the lid would...

I have Sapparro Black clone lagering right now. I tasted it after transfering to the seconday and it was very bitter. Will any of the bitterness dissipate while it's lagering? It's definately not what I remember Sapparro tasting like.

Done. I am now using an S airlock and vodka. Thanks for all the help! Happy New Year to all.

Should I use an airlock or foil over the top of the carboy? I'm asking because my local brew shop told me barometric pressure can cause the sanitizer in the airlock to be sucked into the lagering beer. Is this true?

OK. Halibut we quit being so sailfish and stop sturgeon the pot.

I agree. We should play Taps on the bluegill and put this to bed.

In defense of the OP, muskee really have to read all this carp?