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I am near West Palm Beach. I planted cascades and centennial almost two weeks ago. I planted the rhizomes nearly 4 inches deep. My cascades is like Gallaghers and the centennials are about half that.

Been there and dumped it. Never got sick but should have never tasted it.

Water is filtered tap water with minimal salts added to entire volume and stirred well. Missed my mash in temp by 4 degrees. Was 4 degrees high, stirred like a madman and it was not coming down fast enough so I added ice and it came down too much. Will be mashing at 154 degrees instead of...

My approach is to be confident in the initial ph measurement first, make a good faith attempt at a correction in the current batch if it is really required, and try to be better next time.

I have the same concerns as the OP in terms of trying to determine the correct initial ph first.

Sure. If you really want to do some investigation into ph measurement, consider the following sample method. Wait 10 minutes after dough in and take a sample from the top and set it aside. Run a couple of quarts thru the spigot and take a sample. Compare the ph after cooling both to room...

I've seen a difference between the spigot and the top after waiting 10 min after dough in. I stir as i dough in and after 10 min I run a couple of quarts thru the spigot to flush it out. A .2 - .3 difference if I remember correctly. Also, at end of the mash and vorlauf, I will take another...

Both fermenters in the same chamber with a 62F air temp for 18 days.

I used a 10g water cooler keg strapped to a hand truck.

Here we are almost a year later and this recipe is up next. It had more roasty bitterness than I would have liked early in the keg but after a couple of months in the keg had mellowed nicely!

I split my 11g batch of Centennial Blonde with 5.5 gallons pitched with Notty and the other 5.5 gallons pitched with US-05. The US-05 cleared after two weeks in the keg but Notty had not. The US-05 tasted great but the Notty was bitter. I added gelatin to the Notty to help it clear and it...

One entry for me please!

I use a long stem thermometer and a simpl e small hole drilled in the lid.

I hear you. I bought some labels but never used for fear of having to remove them!

It may take longer than 24 hrs to get the liquid temp down if it is a large batch (5g).

Did this on my first batch. Used a clean ziploc sandwich bag wrapped around the airlock without a problem. Note that this was my wife's idea while I was busy freaking out with a bunch a really complicated ideas.

:) Though I doubt Celery Stout will be high on anyone's recipe list!

Another tidbit worth mentioning is that it may take 10 days to show symptoms after ingesting the toxins.

After doing some reading, the taste test was my big mistake. According to cdc website, boiling for 30 minutes is enough to breakdown the toxins and ensure food safety. Thanks for the feedback everyone.

Hello all! I know nothing that is going to live in beer will kill me but let me run this extreme scenario by you all. A friend of mine gave me an extract kit that had been in his garage for over three years. In south Florida this can be +100F. The hopped amber extract can was blown out...