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Yeah, I got the same message too. No sweat, man. It's not your fault they're *********s. Makes me glad I HB/buy only craft beer all the more. :mug:

Yeah, I know man. lol Been there, done that. Waiting tends to be the hardest part of the whole brewing process.

Yeah, the krausen is a good sign that fermentation is happening. Since it's formed, your best COA is to seal it back up and forget about it for a bit. After it's been in for 12 days or so, take a hydrometer reading. Seal it back up and take another one 2 days later. At that point, they...

Yeah, give it some more time in the bottles. Also, when the time comes, I'd leave it in the fridge for a few days before opening it. That should improve the carbonation.

If you have any fellow HBers nearby maybe you could get together and do a group brew day to fill them up.

Sam Adams Double Agent IPL. Not bad at all. Lots of citrus going on. Seems a bit more than the advertised 43 IBU to me. Zeus, Simcoe, Citra, Ahtanum, Cascade, Centennial, and Nelson Sauvin hops

The consensus seems to be that it's more of a concern for commercial brewers due to the weight of that much wort on the yeast. Since 5 gallons only tends to weigh about 35 lbs or so, it's less of a concern for us unless it's left on the cake for crazy amounts of time.

Now THAT's fresh! Hope to try that one someday. They don't have it here in IL, unfortunately. :(

It was mentioned yesterday that autolysis is rarely a concern for homebrewers due to the fact that we deal with such small volumes. Keep in mind as well that a lot of kit instructions are written up by companies which also sell carboys...

Torpedo, my go-to IPA. Even though I live out in the boonies, I can still consistently get some great beers. :rockin:

No good can come of this. lol

Wish it was only 5.99 here. :mad: It's great stuff, man.

5 of a Midwest Cascade APA last Saturday. 8053.5+5=8058.5

Following my latest trend, Deschutes Mirror Pond. Kinda wishing I'd tried this one first. Don't get me wrong, it's a great beer, but after the other 3 (Chainbreaker, Black Butte, and Red Chair, in that order), it's a little on the underwhelming side.

I'd say use the siphon. No telling just how high up that yeast cake might be, which could make a mess and be more of a PITA than I'd want to deal with.

Sweet! Thanks for the link, Allen!

When I brewed yesterday, I had 3 additions as well. 60, 15, and 2. What I did was as soon as the boil started and I added my bittering hops, I set the timer for 45 minutes. Once that went off, I added my flavor hops and Irish Moss. After that, I set a 13 minute timer, followed by a 2. Also...

+1 On both my brews I've done so far, I've done the exact same thing on the hot break. Works like a charm as long as the heat's not crazy high.

That's the key right there. All the crap from the boil/ferment is getting taken care of by gravity. IOW, you're fine. :D