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Well I was pissed so I went down took a reading. No movement at all and og was still 1.051 42 hrs later so I pitched the s-04 hopefully that was the right thing to do. I guess I will drop my ferm temps once it starts maybe 64 will be where I hold the s-04. Any thoughts, also any ill-effects...

Just going to add my two cents here. I did a strawberry puree with fresh and pasteurized prior to adding to my carboy. I read sort of after the fact that I basically increased my beers exposure to pectin. Now I basically have a pinkish cloudy saison. I wish I had used pectin enzyme prior to...

So 36 hrs later and nothing. Any risks of tossing the s-04 on top of the burton to sure fermentation starts?

Thanks I will definitely follow your recommendations on this.

Thanks, I was pretty close to tossing the s-04 in but figured I'd be best to ask. I asked the brewmaster at the brew shop when I purchased the tube and he said that he always does a started. I knew I was short on time and we agreed that pitching it for this batch size and og would be fine...

So did a coconut brown yesterday, pitched 1 vial of white labs burton (no I didn't do a started) in 5.5 gallons with an og of 1.051. Temp at pitch was 73 degrees and I aerated real well. Going on close to 24 hrs- no activity. Usually with my other brews I was good by 8 hrs. Should I pitch...

Thanks for answering what was likely a stupid question. I just wasn't expecting it to kick off as I thought possibly adding the fruit at the completion of most fermenting i.e. 3 weeks that the natural sugars from the strawberries may not actually trigger anything. Now the darn hops I used will...

So I transferred the beer off of the yeast cake on Sunday and placed it over a pasteurized strawberry puree. On Monday night I started freaking out when reading about pasteurized purees and infections so I thought well... Lets dry hop it. So I went with 0.5 oz of amarillo and 1.5 oz of nelson...

Yeah I didn't let it get over 72 in the ferm cabinet. I'm guessing I should have. It definitely took off like a mad man but by day 7 or so it came to a screaming hault. I bumped it from 70 to 72 and it barely did anything. So I left it alone and took my reading at day 14 and was like darn it...

I usually leave the beers alone for 3 weeks but I decided to cold crash because I wanted to secondary the saison which I've not done before either... can anybody comment on leaving the beer over the yeast cake for 4 weeks total?

Well 2 weeks later and I'm a bit surprised. The yeast only attentuated from 1.062 to 1.009. I tasted it and I mostly fermented at around 70 the first week and 72 for the second week. Interestingly I got some phenols from it. The nose is very much saison like. The sample was dry and due to...

Carton is where its at... Next time I'm in Jersey its a guaranteed stop.

Make that barrel aged Raspberry or black sours (blackberry is all gone). ISO: Westbrook mexican cake, The Bruery stouts, Pipeworks, Toppling Goliath, NEBCO, and/or NODA

I would think it would be safe to bottle. I can't imagine the beer would attenuate down much further. When I went and got a sample yesterday I must have aggetated it a bit because I started to get a little action from the blow Off tube but I have a feeling it was just some co2 coming off that...

Oh by the way my ambient temp in my basement is probably around 64 degrees. During vigorous fermentation it got up to 72. Sample tasted good.

Used US-05 (2 packets) for my coffee stout (OG was 1.078, 10 days later 1.021). No activity at this point in fact most activity stopped around the 6th day. ABV estimated to be 7.5 %. On Saturday, I'll be cold crashing for a week then transfer to a secondary fermenter over nibs and vanilla...

I wonder if those lemon drop hops would be a sub for the sorachi. I recently had Brooklyns sorachi ace and dill might be an excellent way of putting it. In fact I'm not sure how much lemon I even got from it at all.

FT: Black, Blackberry or Raspberry barrel aged sours (while supplies last) ISO: Westbrook, The Bruery stouts, Pipeworks, Toppling Goliath, Founder's KBS, NEBCO, and/or NODA

Guessing I will just look into a racking cane with a turkey baster.

So now that the 9 % coffee, cocoa, and vanilla stout is fermenting away and I'm wetting the barrel with what was removed I realized the hole is not large enough for my ferm tech autosiphon..... Any ideas, I'm mean the problem will not be with getting the beer in, but getting the beer out...