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I just bought a $10 computer fan and tossed it in there. I don't hear the kegerator kick on as often. Hopefully it extends the life of the kegerator but no way to know.

That was my concern as well. But, too late... Fermentation was crazy. Definitely going to add dregs to secondary in hopes of getting more bacteria in there.

Thanks. I went with 54. Finally started bubbling away after 12 hours.

Thanks. I'm going to dump. It was second runnings. Nothing lost except time.

Tasted it. A little sweet and a little funky, which is strange since it started at 1.035. I went through the surface to pull a sample in hopes of avoiding the growth on the top. Any other thoughts on it?

What temp are you running for primary? I have read conflicting posts on S23 and off flavors.

These are from a few days ago. It's 1 month in primary. I was going to rack to secondary but noticed the growth on there. I'm not sure it's mold as I'd expect some on the glass. I will try for a better pic tonight. Thanks.

I'm looking for Brett B (wlp650) pics. My pale ale is looking like it has mold on it. The growth is powdery white with black spots growing in. Thanks in advance.

No. But my towns water was so hard it was causing issues with mineral deposits in the pipes. So everything inside goes through the softener. Bottom line, I need to build from RO because it's either chlorine/salt or calcium/sulfate that are through the roof. I'm building up a pipe line of...

You want oxygen to get into a starter to promote growth. You'll be ditching the "beer" in the starter and using the yeast/bacteria left behind. So off flavors aren't an issue. And keep it warm as long as you can before you brew. No need to store in a fridge with brett/bacteria.

Thanks for looking into it. My 32G dark green brute was about to be dumped and moved outside.

Are those the only acceptable colors? I read elsewhere that all were NSF certified and safe for storing water.

Find anything else out? I'm curious about water profile. I need to start with RO water because we have a water softener. Thinking my second batch will have more hardness in the water.

I've got a beer that is 2 weeks on WLP655 and WLP530. I am going to transfer to secondary shortly. My idea for my next sour is to just dump my wort into the same primary without cleaning it on the day of transfer. Anything I should worry about? I've rinsed yeast plenty of times, but never...

Read IPA by Mitch Steele. Beers were already being hopped and highly hopped. IPA just gave a name to the beers that ex-pats in India were enjoying. Kind of like how "Imperial" and "Export strength" are used. But that leads to the point that you don't want too many IBUs in your sour.

Before you bottled, did you take gravity readings? I'm just getting into sours, but lacto or pedio won't usually make bottle bombs unless you drastically over prime. My guess is the yeast wasn't done yet and you over primed. Rule of thumb is to make sure you have hit your final gravity with 2...

I dropped IBU's to 12 using BeerSmith with adjusted alpha/beta acids. Assuming some room for error, I'm happy with it. I brewed/pitched yesterday and it is happily fermenting away with some WLP530 as well. My plan is 2 months in primary and then transfer to secondary until it is tasty. I...

I realize that decoction mashes aren't "necessary" with today's highly modified malts, but why do so many Belgian brewers still do them if they should stay above 140f? I'm going to be doing a Bohemian pilsner and was going to use a decoction for extra fermentables.

How did it turn out from fermenting at 80f? Thanks.

Thanks. I'm dropping mash to 151f and ibu's to 12. I'll report back in a few months.