Recent content by SgtHulka

I would love the Carboy Cleaner to help speed up my brew day so that I have more time to look at your World Class products.

Possible causes: Over 90 degree wort added to the carboy's yeast cake causing yeast shock. The carboy was placed in the garage which had a temp of about 56 degrees. The optimum temp range for the Wyeast 1028 is 60 - 72 degrees. I moved the carboy into the house on Thursday afternoon...

I'll followup tomorrow on what I think may have caused the fermentation to take 3 days to show vigorous activity.

OK, I made it home. 12 hour day at work. Revvy, your prediction was spot on! Fermentation is moving along nicely. Not enough to blow out, but a nice layer of krausen nevertheless. The universe took care of the situation by making sure the local brew store was out of Wyeast 1028...

Understood. If I was say at 110, which is below the yeast killing temp, would this cause a delay in fermentation? If so, it should eventually recover considering the amount of yeast, correct?. It will be interesting to see what's going on when I get home in about 8 hours.

I can't say for sure what the temp was. The side of the kettle felt a little warm. If it was over 90, it was not by much.

I agree (wait 72hrs and check) - thank you. I'll purchase a yeast pack, just in case. I can always use it for a future batch.

I agree on the gravity reading, which I will do when I get home after work. I need to buy the pack today, or wait until late Monday if I need to re-pitch. I guess I'll buy one to be safe...

This is a bit different due to going on top of a yeast cake in my secondary. Most of what I have read indicates a rapid start to fermentation that is fairly violent. Not your standard yeast pack kind of question.

I'm doing a second batch on top of the yeast in my secondary. This is the first time I've tried this in an effort to avoid buying a yeast pack. There are many reports of success using this method. Most report rapid fermentation fairly quickly. The batch is a brown ale using Wyeast 1028. I...

After siphoning from the primary into secondary, I dumped the thick yeast cake into a sanitized 12oz bottle and sealed. There's a couple inches of liquid and the rest is yeast cake. How long will this store in the fridge? I want to use it as a starter for my next batch. I'm sure it is under...

So how did the beer turn out? I know it was a long time ago, but when I see these messages abruptly end, I still wonder if the person got a decent batch.

"poo to a blanket" - lol

Are you planning to shrinkwrap and freeze? What size portions do you break down to?

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