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Please don't do this. It is true that off-flavors from contamination will likely take a bit of time to develop. But, if you suspect a beer is contaminated, the last thing you want to do is throw it in a bottle. Bacteria and wild yeast tend to take a long time to work but they will likely chew...

cool, in that case I concur with the others. I think you're safe. You don't have to wait for gravity to be stable for dry hopping so you can go ahead and do that if you'd like. :mug:

Is there a white film in there or is that just the reflection?

Our tastebuds clearly aren't as refined or sophisticated as those who can appreciate a more "balanced" beverage. I'm confident that with enough determination and experience I will eventually get there. But for now I'm stuck sipping IPA's in ignorance with the rest of the peasants.

Good call on the airlock. At 6 weeks and 1.020, whatever got in there almost definitely has some work left to do. I like the @sweetcell idea of adding some Brett. That is probably the most I would tinker with it at this point. Stick it in a corner somewhere and forget about it for a few...

Looks awesome! What has your timeline looked like so far? If you have one, I would move it to a better bottle or glass carboy (less permeable by oxygen) and let it age. Are you sure the gravity is stable? Brett and bacteria work slower than a standard sacc strain so to be safe, you should...

Always great to hear about Zeus making progress. It seems like you have had him for quite a while now. If I recall, he was neglected by someone else in your neighborhood before you took him in, correct? I know what you mean with the waterworks. It has been over 2 years since we lost Chukes...

I don't have one myself. But, looking over the manufacturer page, you should always use the pressure relief valve as to not exceed 15 psi https://spikebrewing.com/collections/fermenters/products/cf10

You STILL use hops in your beer?

From the recipe on post 74, did a few loaves yesterday. This one had bacon and cheese in the middle

This is a cut and paste from a recipe I found online years ago. I couldn't attach the word doc so I'll just leave the whole thing here. This stuff is always a hit. You have to plan it out a day or two ahead of time but it's worth it. While it comes out great with any grains, I have preferred...

That's what I have been doing as well. I used whirlfloc and gelatin on a batch I did a few months ago. It was dry hopped on days 3 and 6. The yeast was US-05 and it dropped really clear. It happened to be ready in time for a contest so I entered it and it received comments from both judges...

I had a glass of the batch with the Farmhouse strain again tonight next to S04. It definitely has a nice fruity aroma going on. It does compliment the beer well and it is something that I will use again for sure. I experimented with omitting the flaked grains on this batch to see if the haze...

To be honest, when they're this young, I have a hard time detecting much difference from one yeast to the next. It's a juice bomb for sure but it's just so over the top that any contributions from the yeast are too subtle for my palate. I actually didn't use anything flaked on this batch and 4...

Can you post your grain bill input page? A typical stout grain bill will drive your PH too low and you need something to bring it back up. I don't see anything in your mineral additions to indicate you are bringing it back up so I'm curious to see how you are hitting 5.41.

That's exactly what I do. Coincidentally, the first time I had any issues was the batch you see in the picture. That was nearly 2 lbs in a 20 gallon kettle. It won't get clogged while you're whirlpooling because everything is in motion and in suspension. But, afterwards, when everything...

There's not much to it really. It just sits in front of the dip tube to block a good portion of the trub from ending up in your fermenter. Whether or not this is important is up for debate. But, I am a proponent of minimizing trub in the fermenter based on my experience (see post 5391 in this...

Since you have 6 pints, I assume you're harvesting post fermentation. Try harvesting from your starter. https://www.homebrewtalk.com/yeast-harvesting-novel-approach.html The slant that you get from this method will likely be more healthy than the yeast harvested from the bottom of your...

Not that I'm aware of. But...looking at their site, it appears the only way to get one is if you buy it with a kettle attached to it. If you're interested in one, it wouldn't hurt to shoot them a message to see if they'd be willing to sell you just the dam.