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There is an open box sale going on for $65 http://www.thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale.html

Well your grains are probably stale (you can taste them to be sure, they will taste like cardboard if they are). Are your hops pellets or whole leaf? If they are whole leaf they will turn brown but pellets will smell sulfery if bad. the LME is likely still good but you must gather more specialty...

Yeah, can't really comment until we know if it was extract or AG. If we're assuming extract I would say add the syrup later in the boil. All you really have to do is sterilize it. You might even increase hop utilization.

Thanks for turning me on to this guy. After watching a few episodes I would say it's fairly entertaining despite the low budget. I wouldn't be opposed to gaining new brewers through this guy.

It helps having friends, it took 4 days with 4 of my buddies coming over ever day.:mug:

Thats always a good route, unless its undrinkable keg it up!

That sounds like the thing to do, it sounds like it's going to be awesome either way

I did the exact same thing with a wit beer. Add malto dextrin IF and only if it ends up being too dry for your tastes. Get a thermopen for your next batch, they are super accurate and usually give a reading of + or - .07 degrees in 3 seconds.

The yeast have to wake up since you are not doing a starter. The 24 hour lag is perfectly normal and perfectly healthy.

Not the dirt time! That is the most important time! J/k I just use zip ties works great.

I wish I had read this before my first couple of AG batches, would have saved a lot of headaches. Solid info, good on ya Yooper

I thought that once it's kilned it's never gonna geminate again

Had the same thing happen to me a few weeks ago, just made a starter and added the inner packet to it. Worked great!

*crickets* I too am interested in the answer to this question but having no experience with a brew of this high gravity I would only add speculation.

Fuzz usually means a mold so I would dump it.

Why don't you use a foam stopper? I've been using one of these for years and it works great never had a blow off and the yeat get all the O2 they need

Well it was a multi infusion mash and I hit the first step which was 122 alright, but I missed te second step which was 154 by ten degrees too low. I sparged correctly at 167. Then I ferment for two weeks at 65. I've got a pretty sweet fermentation set up do I don't think the problem occurred...

Used it tonight and it worked awesome! Thanks for the tip!

So my first all grain is in the keg and it is a failure. It has absolutely no body or beer flavor at all. It tastes like hops and water and a little bit of alcohol. I think missing the mash temp ten degrees too low made it hyper fermentable and now there is no body to the wit bier at all. Does...

Thanks for that, I just had a brew day that went south due to a bad thermometer so I picked up one of these bad boys!