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You think I am safe leaving it in primary for 6 mix or so? I was probably going to keg half and bottle half at that point. I am in no rush, but if i did something to mess up the Brett might as well just drink it.

You think it is fine to leave in primary? I've just been leaving it alone aside from staring at it. I was thinking about giving it 6 months in primary before messing with it. I'll probably bottle half and keg the rest.

I brewed a pretty simple 1.050 Saison, 70/30 Pilsner/Wheat Malt back in the beginning of May. I made a starter w/ an old vile of WLP670 and pitched it. As of now the beer is a little over 4 months old, still in primary and I am not really seeing much of a pellicle. Maybe a handful of pellicle...

Wyeast 1272 & WLP051 Cali V are both more flocculent than the chico strain and great for American Porters/Browns/IPA/Pales There are some English strains I consider quite clean and very suitable in american styles (IPA/Pale/Porter/Stout/Brown) Wyeast 1469, WLP007 and WLP013 - although I find as...

DME sucks. I hate using it. Every time I break it out to make a starter I'm think what kind of mess am I going to make with this crap today. The stuff absorbs moisture and turns into a brick. Honestly, I would just toss into your brew kettle on brew day as is and just use a metal spoon or...

You probably aren't trying to buy more equipment, but using these are considered a "best practice" among no chill brewers: http://www.usplastic.com/catalog/item.aspx?sku=75032 You put the boiling hot wort into them, squeeze as much of the air out as you can, put the lid on which has a rubber...

I saw a few on amazon. You have to buy a handful of them, but they are out there. Seriously, check home brew stores, they sell stuff like that all the time. Also, bargainfittings.com. I bet two or three of the large flat red 1/2" NPT would solve your problem (maybe even one)...

That was my biggest concern too. Do you have a home brew store locally? That might be the best place to look.

I know its wikipedia and not an acceptable academic reference but here is the line on charcoal filters: "Active charcoal carbon filters are most effective at removing chlorine, sediment, volatile organic compounds (VOCs), taste and odor from water. They are not effective at removing minerals...

There are other advantages to using a charcoal filter aside from removing chlorine/chloramines. The quality of my beers improved noticeably when I moved from using camden tablets to charcoal filtering.

Crush 1/4 tablet per 5 gallons. I think the chemical reaction is almost immediate, so no need to worry.

I've never heard of the sanitized tin foil wrapped around the nick trick. I'm not sure what this accomplishes. There is only 1 strain that is notorious for stalling, Wyeast 3724 Belgian Saison or WLP565 Belgian Saison I, and I don't know much about them, as I've always used other saison...

If you pitched a pint of slurry, that is an awful lot of yeast. I think what you are seeing there is all the yeast floating around and they just haven't started full fermentation yet. Once they start fermenting it will probably break up and look more like you would expect.

Another thought on this one. Make sure you hook up a blow-off tube. If you are going to ferment on the warmer side, whatever yeast you use is going to go bonkers and blow the lid off of what ever you are fermenting in.

Nice work and you will be rewarded for your patience.

Go for it!!! Saisons can be hoppy. My personal opinion is you will be much better off using a saison yeast than your typical English/American IPA yeast if you can't control temps and you know it will be warm. If you want to keep things simple I think you will be fine with belle saison dry...

Somebody posted a great article on clearing beer: https://www.homebrewtalk.com/craft-the-perfect-draft-clearing-your-beer.html I get very clear beer and take pride in having clear beer. If you are doing all grain I think it is important to Vorlouf, that is recycle your runnings through the...

I thought that documentary was awesome. It actually appeared on Netflix a year or so ago and was on the same time I was taking BJCP classes. It was well done, you should definitely check it out.

OR just hook it up at 30 psi right after you keg it and just leave it. By the time it is cold and the crap drops out 24-36 hours you beer will be perfectly carbed. I don't like the idea of shaking up my keg. I work so hard to get the stuff at the bottom to stay at the bottom.

I have a similar set-up as you: a stir plate, 2000mL flask and I do 11ish gallon batches split into 2 fermenters. Here is what I do with good results: 1) Stagger my starters if I NEED two separate liquid yeast to pitch, so basically start my starters 5-6 days ahead of time, crash cool the...