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Sorry, sounded like you had dry yeast - English Ale. Not liquid yeast - dry English Ale. Do you have another container for a starter - empty growler, large mason jar, empty apple juice jug (glass)? If it were me I'd do a 2L starter with your stir plate and another 1L starter (give a swirl...

I'd definitely recommend looking into temperature control sooner rather than later. Ambient temperature in the high 70s can mean a fermentation temperature above 80 (certainly not ideal with the exception of specific yeast strains). Tub of water with frozen water bottles works for me...

It's my understanding that you still experienced a hot break. It's just not as dramatic as it could be if you were using a turkey fryer. I boil on my gas stove and notice a "break" when the wort goes from somewhat random (location-wise) boiling bursts with foam scattered around the surface to...

Since you're using dry yeast for your IPA, I would just go get another packet. They're cheap and that way you don't have to mess around with making a starter for dry yeast (not recommended). Just pitch 2 packs of rehydrated dry yeast. Assuming the packs are the 11.5g variety, that should be...

If you boil the water you intend to dilute with, you will remove most of the oxygen. Then cool and transfer via siphon. You will mitigate most of the oxygenation risk.

You should be able to take the lids off without stirring up the contents... Am I missing something?

I keep my caps in a bowl of Star San solution and place one on top of each bottle once it's filled (cap goes on wet). Then I go back and cap once I've filled 12 bottles or so.

Once they're chilled to drinking temps you can go ahead and drink em. Extended time in the fridge will help clear the beer and compact the yeast. The "finish up the process" idea comes from the fact that if you open a beer before it has been properly chilled i.e. too warm, you will get a pfft...

I'd give it some more time. Given enough time, the krausen will usually fall on its own. I've had krausen after 3 weeks. If you're impatient, try giving the fermenter a little swirl - that can sometimes help a persistent krausen fall.

No love yet for Upslope - definitely a fun one to visit. I did a bike to brewery tour last fall, these were on the route: Southern Sun - brewpub (also have a location on Pearl St - Mt. Sun) Avery Twisted Pine Upslope Boulder Beer Asher (organic) Redstone Meadery (if you like mead)...

What was your ABV? With a IIPA I would guess you'll need a minimum of 3 weeks in the bottle, but likely longer if your gravity was up there. At any rate, don't crack another until its been 3 weeks as per Bend's advice.

Star San is a wet contact sanitizer. Fill them bottles wet!

Most people on here advocate leaving the beer in primary for 3-4 weeks before bottling to allow the yeast enough time to clean up after themselves. Will you still make beer with a 2 week primary? Absolutely. Will it be better if you leave it in primary for 3-4 weeks? Probably. If you're...

FWIW, one bubble every second or even one bubble every two seconds is still a very active fermentation. That being said: lack of airlock activity should not be taken as a lack of fermentation. Read on here about why you should always trust your hydrometer.

To the OP: brew up a lower gravity beer...your second batch will be ready before that 10% behemoth

Couple things I noticed: Just throw your hops (dry hop) that you aren't using right away in the freezer. Steep your grains between 150-160F (not sure if that was what you meant by "almost a boil"). I would wait at least 10-14 days until you dry hop, then dry hop an additional 7-10 days...

I have a related question concerning late extract additions. When you do late extract additions do you: 1. continue timing your boil when your wort returns to a boil (e.g. at 15 min add extract, boil takes 10 minutes to return, at which point your timing continues 14...13...12...) or 2...

Similar results with my mild currently fermenting with Nottingham. Although I noticed visible fermentation happened within 12 hours. Currently bubbling away at a good clip, decent churning under the krausen, but only about a 1/2 inch of krausen.

Thanks! The beer turned out pretty great as well.