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66 is still better than 60. I would keep it upstairs. I have a similar situation, but I am just going to wait a month until it warms up to do my saison.

What kind of sanitizer are you using? chlorine, or bleach, based sanitizers can have a reaction with yeast phenols and can cause a medicinal like flavor.

I would go through the trouble of washing the yeast first then pitching at the correct rate. I just don't like knowing I am pitching new wort on top of old hops, proteins, fats, dead yeast, and not to mention way over pitching. Seems to me like an easy way to throw some off flavors.

yeah I'm a big fan of the single sparge as well, especially when I have to be done within a certain time frame.

Just throwing it out there... If you are batch sparging and you are brewing a bigger beer, lets say anything over 5% abv, I would consider double batch sparging. I have found I get much better efficiency splitting up the sparge water and doing 2 seperate batches for 15 min a piece. session...

Not at all! I do 3 week primary's on almost all of my brews.

Magic Matt is right on the money. since you have already had it in the primary for 3 weeks I wouldn't dry hop in there just to be safe. Another option, if you want, is to dry hop in a secondary but since you are kegging anyway I would just do it in the keg like Magic Matt said. No point in...

Yup you are cold crashing in the keg. I do 2-3 week primary's as well. No secondary unless it is absolutely necessary. I usually put the fermenter in my kegorator for 48 hours then keg to keep as little sediment in the keg as possible. It also cools the beer so I can force carb right away.

It is really up to you. If you are consistently making good beers then I would say no. I have made great beers for years with a similar setup. I also have a basement that stays around 62-65 degrees and an up stairs closet thats around 70. I figure once I absolutely need one, I'll build one...

HMMMMM! the only thing I can think of is maybe the extract had a good amount of fermentable sugar in it and the suspended yeast ate it up along with your priming sugar. one of the drawbacks from bottling is you don't have the option of killing off the suspended yeast and back sweetening. I'm...

did you happen to taste a little while bottling? if so, was the cherry flavor present then?

You will be fine. I made several stove top brews before I started all grain and everything was fine. Never used a vent at all. your over thinking it way too much.

I use 2 row and white wheat malt as my base for my wheats. usually around 5 pounds of each but you can adjust as you like to reach your desired OG. Most of the american wheat malts are modified so you don't need to do a protein rest, so you can skip that if you want. just make sure you use a...

Yup Definitely going to be sweet with the golden promise and honey malt. I would switch out the oats for some flaked wheat. you will still get good body and better head retention.

Thanks man, I started off with a blow off 2 days ago but I think the low temp may have slowed the fermentation a bit. hopefully bringing it up to 70 will help kickstart it a bit.

Hey everyone, I just brewed a Belgian Wit on tuesday using WLP400. The O.G came out at 1.047 and I have had it in my basement now for 2 days with an ambient air temp of about 62 degrees. I do have the option of bringing it to an upstairs closet where the ambient temp is around 70 degrees. I...

As long as it fits your flavor profile, I don't see why not.

Personally, I would just keep it as is and chalk it up to a learning experience. Adding cherries to a stout is going to make it very tart.

What temp are you fermenting at? The higher the temp, the more esters your going to get. especially from a trappist style yeast.

yeah man, just play around with the recipe until you get it right where you want it.