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You mean yeast?

My friend and I brewed two batches together. He couldn't pitch his yeast earlier because he was waiting for his new temp controller to ship from Amazon.

Might be the best beer ever, we shall see haha

Isn't there always stuff on top of the krausen anyway? The fermentor wasn't crusty. It was washed, wiped down, and sanitized. I watched my friend clean it. Maybe there was some yeast stuck in some of the edges at the bottom of the bucket.

Hahah sarcasm?

I know what you mean. I don't think the bucket was fully scrubbed.

It was sanitized though.

I gave him the idea of auxiliary yeast eating the sugar and he told me that the fermentor had yeast cake on the bottom that he probably didn't completely scrub out. so it makes 100% sense that is it yeast from his previous batch. The previous batch was used US05... it probably already...

This is very interesting. But he JUST pitched the yeast. Hopefully, the WLP004 will overpower the yeast already there.

could it be bacteria?

I updated above with a picture.

Friend brewed, put wort in plastic fermentor, and didn't get around to pitching the yeast until five days later. Opens the lid and sees lots of bubbles on the surface. Infection? Pitch yeast anyway and see what happens?

I ended up getting this water pump. It seems to pump water through fine. Need to test it out with hot liquid http://www.harborfreight.com/620-gph-submersible-pond-pump-63314.html

General question about the immersion chiller. I haven't used it yet but I will as soon as I get a free Saturday. I'm looking at the chiller and how it is coiled up and how the copper is collapsed on itself. Wouldn't it be better if the coil is stretched out to increase surface area? I would...

Thanks! I'll keep that in mind when I brew this DIPA.

Dang... I have an old version of BS. It doesn't have this option :(

This is also why my IPAs didn't have much hop flavor.

Thanks!

Yes this makes sense! Btw my OG 1.070. Now it makes me wonder if all these hop schedules for all these recipes considers about 5-10 min cool down time to 170F.

It will be my first batch with a wort chiller. This recipe was given on a Jamel Show podcast, which he scaled down from huge barrel recipe.