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Okay. So it has been in the fridge for about ten days. Brew day tomorrow, I decanted, warmed & added another liter of 1.040 wort. Interesting- the starter was chilled after 30 hours. What I decanted today was 1.010. Looks lively to me. The new liter of wort already has about an inch of krausen...

If you're popping the top off that bucket every day, perhaps some strange bacteria or wild yeast got in there.

Thanks. That's what I thought. I'll decant & add another liter. It was a pretty vigorous starter. The Wyeast website just said "refrigerate up to a week".

Made a Wyeast 3522 (Belgian Ardennes) 2 liter, 1040 starter 10 days ago. Then something came up and had to cancel brew day. So I stuck it in the fridge, like the Wyeast website suggested. May not get a chance to brew for another week or so. I'm new to starters. Any thoughts, comments...

It was the 4-pack. I'm sure it was age- the store in Manhattan Beach has such a huge selection, it was probably overlooked by most. That intense hops aroma/flavor just doesn't keep. May try it again though- found another source in Northern CA.

Finally found this beer at Whole Foods in L.A. Wasn't impressed. Could not find a best by or bottled date, but I imagine the beer had been on the shelf a long time. Meanwhile, I dry hopped my clone yesterday after 2 weeks in primary. SG was also 1.015.

Just listened to the podcast. Looks like the hardness of the water in Vista is 238 ppm. Am I reading it right? http://www.vid-h2o.org/pdf/publication/CCR_2010.pdf So if mine is 144, I should be adding gypsum. Also, looks like the ph is a little high.

Yet another reference to FWH: http://www.beersmith.com/blog/2008/03/17/the-first-wort-hop-beer-brewing-techniques/

Any time you are down by that bend in the "Petaluma River", Homer. It will be a good one. Brewed yesterday. Perhaps I'll sub Centennial for Amarillo in the dry hop. The 1st batch was dry hopped with Cascade and Columbus. Very nice. Probably shouldn't change what isn't broke.

Thanks. I think I'll skip the FWH, and maybe go 0.5 on the Columbus (14.3 AA). It is a 5.5 gal batch. 14 lbs malt. SWMBO loves the 1st batch, almost all late hopped w/Centennial & Cascade. I wanted to work some Amarillo into this batch to see if it eases up on the "grapefruit" aroma some.

Looking more hop aroma and flavor and considering the following for an AG-IPA- my second attempt, the 1st is quite tasty. Can anyone spot any potential problems here. Have not tried FWH or whole hops before: 1oz Cascade (whole) FWH 1oz Columbus (pellet) 60 min 1oz Centennial (pellet) 15...

A little late on the reply here. I was wondering about the FG myself. When I used Safeale 05, the FG always comes out higher - 1.016-23. On the other hand, my AG's FG is always lower- 1.010- 1.012 using WLP 013, 051 & Wyeast 1028 & 1084. Online software says it should finish higher, but it doesn't.

Yes, the 1028 is a good smelling yeast. I've used it three times now for a nut brown ale. It's my favorite brew. When I used an Irish Ale yeast, it came out a little drier. To me anyway. Supposedly the 1028 is used in Worthington's Whiteshield IPA.

Good ideas. Thanks guys. I had been trying to lock things down with an array of zip ties. But those springy little things aren't easy to secure and often pull the stopper over and off to the side. I thought about the alcohol. Sounds like the way to go. The baggie idea is a good one too. Happy...

When using Starsan and glass carboy, my stopper is slippery and will not stay put. Seems fine using a dry stopper and bottle. Anyone have a solution?

Good info here. Just started my first AG- the brown ale in Palmer's book. I pitched the smack pack just like the package said and now I'm wondering if the beer is dead. Probably not. I've bookmarked this thread so I can refer to it when I'm making my first starter for the next boil. Thanks again.

Yes- 1.066. Or pretty darn close. So far, the batch is doing everything that the recipe says it should. Next, I'm supposed to add a second packet of "aromatic hops" to the secondary fermentor and transfer the wort on top of it.

The recipe says it should be 1.024 or less. I will check again Tuesday. I have patience. My books are old. I'm going by those, the recipe, and what I can find here. Thanks to everyone who replied! :mug:

I boiled my first batch of IPA from a kit a week ago. Trying to figure out if I'm ready to transfer to secondary fermenter. Bubbles in the airlock have subsided to about one every 1-1/2 to 2 minutes. SG is 1.016 at 67˚. It looks and tastes great. Am I ready to transfer to the secondary? I...

Thanks everyone. Lots of good info for my next brew.