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LOL! Only people from Jersey understand that line. Pomona? No kidding? I used to live in AC...(1969-1972).

Welcome...which exit?

I don't live too far from Chicago (OK, 150 miles), but I don't like Chicago-style or pan that much. LOL!

You can do it at any time. The only consideration is how much yeast you want to collect. As long as the liquid is cloudy there's yeast in suspension. If you want to do it now just pour off a little over half of the liquid from both jars and combine them.

Wow! Great color. I made a PP mead in 2007. I never could find any pink tuna's though.

Willkommen und Gruss aus Amerika!

I think you should have nothing to worry about since you caught it right away. The only thing I can recommend is turning the heat down when your wort is coming up to temp, like within 5 degrees.

It's not the glass...it's the handler. I've been using glass carboys since 1994. I have over 20 of them (3, 5 and 7 gals). I've NEVER banged or broke one. It might be important to mention that I never move full ones unless they are placed in a milk crate first. I've been "thinking about"...

Call the city. They should have one.

Sorry, I can't help you with the recipe results. I do have a tip if you use those pail therm strips. After you adhere it to the pail take a piece of 3" wide clear tape and cover it completely. Once they get wet they don't work anymore.

I'm not concerned about it that much. It was degassed long ago, hit with CO2 (displacing the air after racking) and stopped with a solid bung (which has a "negligible" rating according to the study). I don't live in a lab or brew in a "Clean Room". I brew, I bottle/keg, I drink. It's all...

I agree...mead ain't beer. I'm looking at White Labs Yeast Chart. They list attenuation for mead and champagne yeast: Sake is 70-100%, the rest are 80-100%. I was only pointing out that not all yeasts dry out their product every time...you even stated you had two different FGs at the same...

I think the difference here is 99% of homebrewer's make (and drink) live beer. If you filter then keep at it. For those of us that don't want to go through the hassle of filtering we still serve clear beer. I do own a filter set up. The instructions also say to chill/cold crash the beer...

Do the big guys cold crash and filter before bottling? IMO, filtering and cold crashing pretty much serve the same purpose...to clean the beer before bottling.

You can't be an "idiot"...you speeled it correeectly.

Then they go down to the corner and buy their beer... My point was alcoholics NEED it NOW.

Patience...the #1 reason why home brewers can't possibly be alcoholics. :yes:

Me too! CHEERS!

Just to add something to the comments above: When I bottle, I will fill a bottle and SET a cap on it. IMO, this does 2 things...1) allows time for any out-gassing from the beer to push air out of the bottle, and 2) keeps it protected from anything you can't see that might get inside. Not...

I got mine from the HB store a couple of weeks ago. It had just expired so I got it for FREE. Haven't used it yet though.