Recent content by GunBrew

*Short answer* I brew 5 and 10 gallon batches - the large batches are split between 2 fermenters. I prefer to make one large starter, step it up as needed, chill it, decant most of the liquid, swirl the yeast so that it's more evenly distributed, and finally, pitch it. I use 1 gallon glass...

I’m in. Happy Unitanksgiving!

You had me at humidity controller.

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This developer loves APIs and IPAs. I’m in - thanks!

Happy yeast - happy me. “I wanna win!”

I went pro, but *spoiler* - I’m not brewing professionally anymore. Before I went pro, a number of years ago, I was in a similar situation in the DFW area, just up the road from Waco. I had been brewing for a year, my friends and family were supportive and liked my beer... But I ultimately chose...

Howdy - I'm a few days late, so this may be unnecessary info. But just for kicks... Short Answer: I'd keep the temp where it is as long as the yeast is still active (within reason - it shouldn't be much longer given that you're past 2 weeks in primary). Long Answer: Yeast breaks down table...

As others have pointed out, the yeast may have just finished quickly. However, dropping the temp by 8 degrees in 20-30 minutes could very well have shocked the yeast and caused it to floc out. (Some yeast strains are more temperamental than others.) You could try to rouse the yeast by (gently)...