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Some of my best beers have been fermented starting at the lowest range for that particular yeast and allowing it to run free up to close to it's maximum temperature. So for Cal Ale I would start it at about 62*F and let it free rise to about 66*F. Your darker malts will add a bit more of a...

It is very difficult for us as homebrewers to severely overpitch our beers. unless you are doing one gallon batches and pitching enough yeast to ferment out a one barrel batch. I have played with different pitching rates, specifically with Belgian yeast strains, and, other than the expected...

Are you not interested in yeast collection? If not, I would guess that would be acceptable to work around it.

I had one get stuck and used a strap wrench that I got from Harbor Freight. http://www.harborfreight.com/2-pc-rubber-strap-wrench-set-69373.html

Just a note about sanitized container. They may be clean and have had a sanitizing rinse, but that doesn't mean they can't harbor something. The only way to know that the container is not the issue is to autoclave it at 15psi for 15 minutes. That sterilizes the container where nothing can...

I've stored yeast in ball jars for up to 8 months and used them. I have made a vitality starter 3 or 4 days before brew day, just to make sure that the yeast is active and ready to go back to work. I would just be concerned by yeast that is still building positive pressure in a jar after that...

Another keg? Yes, please!

Faucets have threads on both the outside and inside. I'm certain that your faucet has them. If it doesn't the complex would have to repair or replace the entire unit rather than just a screen.

A Gift Certificate would be better than a hippopotamus!

A couple of months? I would suspect it has an infection then. Off gassing would not be still happening after more than a week.

This is your best option outside of aged hops. My first three mixed fermentations included Pediococcus but I still kept the IBUs to under 4.

I'm in too! Thank you Keg Connection for being a great sponsor here on HBT and for having some of the best rockin' prices!

How long have you been storing it? It could be off gassing or minor fermentation continuing, but if it is refrigerated, the yeast should be dormant. I've had jars of slurry build u pressure for up to a week, but rarely have I seen any after that.

Most Lacto strains are IBU intolerant. That is why traditional sour beers are brewed with aged hops. It is microbial, so it helps with preservation and to assist with keeping bad organisms from taking hold. You can always dry hop after primary fermentation is complete and it has reached the...

Correct. Just boiling isn't always a sure fire solution. Low pH, boiling and freezing will keep *most* bacteria to a low enough level that they should not pose a threat. Again correct, botulism is the worst of them. I boil my DME starters to sterilize the water more than anything. I do can...

Hard to tell from a photo. Was there any kind of kraussen? If so, then you have a sacc yeast in there. Did you take a gravity reading at the start and now? If there is more than a drop of .002, then you have sacc yeast in there as well as lacto.

Smells bad in what way? does it smell like a dead animal? If so, dump it. Smells like sour milk or dried sour cream? Then its still good. Smells like dirty gym socks? Questionable, but most likely still viable. Did you pre sour it with Lactic Acid? If not, dump it.

This is absolutely false. There are lots of bacteria that can survive boiling. The only way to kill them off it is pressure can them at 15psi which is over 250*F.

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Very cool! Following now. Thanks Spike Brewing!