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Yeah 10th day is good. Take another one on day 14 and if it hasn't changed, then you can package it.

Are you planning on adding anything else like fruit or something? If not, then there is no reason to transfer. If you are adding something else, I would transfer when it's closer to being complete. This would be determined by checking with a hydrometer. That being said, if I'm adding fruit...

Well I got to thank you @lump42 for the advice. Re-did the beds and drainage is much better now. I planted the hops I got from GLH 2 weeks ago and some are already making their way up the trellis.

I'm thinking about pulling the trigger on the 10.5 gallon system. Does anyone know if the Hydra immersion chiller is able to fit in it? Because I would kind of like to use that as my chiller instead of the stainless steel coil.

What yeast did you use?

Personally, I would save up for a 15 gal kettle. I used to do 5 gal BIAB batches in a 9 gal pot and it was just a hassle. You got to really baby it as it starts to boil so it doesn't go over. Once I got a 15 gal pot, all those issues disappeared.

As someone already said, there's a lot of sugar in there that masks the sour (think adding sugar to a grapefruit). If it's down to 3.5, I think you should just proceed to the actual fermentation step. Also, if it's down to around 3.5, it's not going to go much lower: Lactobacillus. As an...

I currently have a kveik fermented pale ale on tap that used only Cascade hops. Turned out really good. https://share.brewfather.app/aYrFUE9BcMg7CK

Fermenting beer is a living organism so sometimes it can do weird things. Have you used this yeast before?

To be fair, that's less than 2 oz.

I can only answer a couple of your questions. I can't speak directly to Voss but if it's anything like Hornindal, you probably can't ferment at room temp. See my log below. The gravity (red line) bottomed out for a day or so until I ramped up the temp (blue line). As for lower alcohol beers, I...

I've done it. Just pitch the whole starter instead of refrigerating and decanting. Depending on the size of your starter, maybe just make a small adjustment in the water you use for the brew.

It's not going to go sour unless it gets infected. With proper sanitation and an airlock, beer can sit months without going sour. Also, airlock bubbling doesn't necessarily mean it's still fermenting. Things settling could cause gas to release. Take a hydrometer ready a couple days apart. If...

Sounds like it's going. Maybe something was a little different with the extract this time around? Who knows. Fermenting beer is a living thing and sometimes it can act strange.

If you are pitching the yeast in dry, just stir it up after. That way if it is on foam, you'll still knock it down into the liquid. Have you taken a gravity reading? Because that's really the only way to know nothing is happening. But no harm in pitching more yeast if the gravity hasn't moved.

Looks good. By the way, you can estimate your OG by just using V1C1=V2C2. So (7.5g)(49)=(5.75g)x, solving for x you can estimate your OG at 1.064. It'll at least give you a ballpark of where you ended up at.

Yeah I just placed my order through GLH and will work on getting the beds all good to go this week. Even if I don't get much production this year, at least I'll be in a position to take off next season.

Thanks @lump42. I'll give this a shot and hopefully it'll turn things around there.

Well it's a box in a sense that there are 4 sides but no bottom. I always thought a raised bed had some sort of bottom but maybe not. Anyway, I just dug the box in a little so it sits below the grass line, then tilled up the soil inside the box, added top soil and tilled it up more to mix it...

Maybe they changed the recipe and added coriander?