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So I've racked to the secondary and was wondering if anyone has cold crashed this one before tea/bottling? I feel like a good 5 to 8 day wouldn't hurt. Thoughts?

Wow thank you did not know about that

Ahh, yea in that case, I agree with the rest of the folks, when in doubt clean it out. :)

90% of all the slants I have made, clean brewer yeast strains are snow white. As long as it stays all white you should safe, when colonies start to mutate the colors vary, with white being the dominant color.

I make custom labels all the time for my beers, use whatever paper I like, ink jet printing and when its all said and done I stick them on with the cheap "glue stick". The label sticks great to the bottles but a 15 minute soak in warm soapy water and they come right off.

Im sorry, I can't find what yeast is prefered? Thank you!

D'oh! Oh well lesson learned :) fyi, there is probably a million thread debate on this, but if you ever feel batch isn't working out for you go with fly sparging my efficiency went up 15%.

Ugh got a call, anyhow the cake/trub even smelled like liquid pumpkin pie, I'm really looking forward to thanksgiving man, this will be the beer of choice, thanks once again buddy!

Ok, my turn, I cut over to secondary last night and I hit fg of 1.016. I can't be happier. The trub/

Hey man, if you are at serving pressure what is that? When I do a big force Darb like you did, I take it back down to the temp/head pressure I need for the carbonating that style of beer for at least 2 days. I constantly bleed off excessive pressure every few hours over that time. Also, don't...

Heh sorry too many "however"

The time depends on several factors, however 1 hour is a pretty good rule of thumb to release the alpha acids your looking for, however the boil also has beneficial affects to the wort besides the hops. Are you doing all-grain, partial or extract?

Ok, wait, what are you fermenting in? Im very curious.

A few basic questions, 1. How long was it in primary? 2. How did you cool the wort down before pitching yeast? 3. What temp did the beer ferment at?

You will be fine, but yea, go get some vinyl tubing for lowes/homedepot sterilize it and put it in place of your carb. Run the other end to some sterile water and let it roll. I personaly use a medium size mason jar quarter filed with cheap vodka as my blow off receiver instead of sterile water.

Ok, followed the recipe to the T, hit 1.67 and its bubbling away.

Oh hey, I like the additional spice at bottling. How much vanilla rum did you use as well?

Hmm what did you prime with and did you cold crash it?

Here is something weird, anyone have this with no issues? My refractor reading is still 9 at 4.5 gallons sp seems ok. Its just all caked in the middle

Oh and I'm going to purchase the ph meter with all the dark beers I like to be more accurate