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Thanks for the feedback. I've never tried the yeast rousing before, so I just did it. Anything to get them carbed and fridged asap. I did a gravity check on one of the sacrifices today so that I'll know for sure if it over-attenuates. 1.012 currently. I put the other sacrifice in a pint glass...

Pictured. Most of the bottles have this to some extent. Cloudy white thin film at top of the neck; on the liquid surface and up the glass itself. Breaks up and sinks on shaking. Not sure if it comes back. It's a galaxy imperial black IPA (7.5%)-- to be named Star Destroyer-- brewed about 5...

I transferred the common into a keg and force carbed it tonight. It's been sitting in the catalyst at 35-50 for the past week, and the potentially traumatic part was a 6 hour drive sloshing around in the catalyst from Cleveland to DC. The flat 50-degree tasting did not bother me. It tasted...

No infection and the taste of uncarbed sample seemed to match style. Very pleased. However, I had to rack it to my catalyst and drive back 6 hours to DC with it sloshing around in the back. The original plan was to rack to a keg and pressurize with c02 for the trip, but have had absolutely no...

Thanks, yeah, the stakes are not high since it's a very simple recipe and I can re-brew cheaply. I found a long thread/debate from 2006 but the subject is a conventional lager. My California Common with 12 ibs 2 row & 13 oz C-60 should have more wiggle room in the "yeasty" flavor dept.

At the end of December 2018 I brewed a California Common with WLP SF Lager yeast. 1.052 OG, pitched at 60F and fermented a couple weeks around that temp. It has since stayed in my sister's basement in Ohio at a steady 53-54F. The bucket has not been opened since pitching. Unfortunately I...