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With what you are explaining, your temperature can vary by quite a bit depending on ambient room temperature, volume of water, volume of ice.. Best bet would be to get a thermometer capable of telling you in no uncertain terms what the exact temperature is. Too cold and yeast can go dormant.

seems like if you had 2 gallons extra worth of leak, you could've reboiled back down to the right consistency no? I guess your hop profile would suffer.. damn, that sucks man.

Oh I do taste test before hand, neglected to type that step out. I of course test before refrigerating also. :)

I stand them up, covered up for a minimum of three weeks at room temp which is around 70 or so, then I'll do a week or two in the fridge before opening the first one. I've begun saving at least 4 (i use 16oz bottles) that I keep at room temp indefinitely to later go back and resample, I've also...

mine is certainly clear, good to know for future use. I'm guessing probably use just enough water to cover the rocks, boil them down to syrup and add the the primary. Any recommendation on whether repitching before bottling is necessary and if so, should I do it a few days before hand, or...

My kit i'm working with 2lb of candi sugar - Since its just sugar, this would be a matter of collecting a certain amount of water, boiling the sugar into it down to liquid (Syrup) and adding directly into the fermenter one lb @ 18hr, and another lb @ 18hr. Is there a suggested volume of water...

Are you referring to the candi sugar?

Belgian Strong Golden Ale

purpose of a starter is to grow your yeast family.. so I'd expect you're fine as long as some made it.. it might just take longer to get the population you desire.

I'm planning on doing a Belgian Strong Golden Ale extract w/ specialty grains, wyeast 1388 from NB. I initially plan to do a starter, despite the instructions stating that it is optional, and am wonder what other tips some of you folks who have experience with a beer of this style may have. I'm...

the applevescent farts only lasted 4 or 5 days for me, still fermenting away though.. Been at it for about a week now, took a solid 24 hours+ to really get going, got cloudy and a little bubbly on top after about 24 hours. I'm fermenting this in my office right behind me and its pretty much...

I dunno man, going on the internet to badmouth a "friend" is pretty weak in my opinion. Why not just tell him straight up that its not your thing. If he likes it, and it really is terrible, what do you care anyway? Honestly, you sound like a cackling hen coming on here with this. My opinion...

Are you boiling/sterilizing your bottle caps? my routine: As they empty: Wash each bottle as clean as possible without getting complicated immediately after emptying. Store upside down until I have a full set. Bottling day pregame: water/bleach mix, soak, scrub, rinse repeat Rinse again, and...

I'm sure you're fine.

I'll take it! -- oh, nevermind random numbers are rarely 2. Enjoy whoever wins, and you're welcome for me being the first.

i use a tamale steamer, with similar coating, works great!

my last one, weizenbier had that all the way up to the top of the carboy neck.

As stated, youre fine, I top off with near freezing water to get to pitching temp.

20818.5+5 20823.5

hopping with fresh hops.. and I have no clue, I found a blog article I posted on someone elses exact question a few days ago, but I'll be darned if I can find it now. Try googling it if nobody chimes in.