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Tastes like warm flat beer. It's sitting at 65 - 1.012. Cold crash and keg? Clayton

No, didn't any anymore yeast; I got distracted :) Could a rise in temperature help? Currently at 62. I guess I am getting a lesson in what "yeast cake" is. The sample was thick and you could see yeast clumps suspended throughout the solution. Would adding yeast (rehydrated) now help or...

Alright, just took a gravity reading and after 7 days I get 1.020 from 1.066. I didn't add any yeast. The sample tasted fine. I think I'm in the clear and will carefully rack into the secondary tomorrow. Thoughts?

Kenny_d, Not yet. Got a close eye on it though. Maybe re-hydrate a packet of yeast if I don't see anything in a day or so.

Out of the fridge, in the fridge, out of the fridge. Oh well. It was a cluster. Kind of like when you trip and you struggle to get your feet back under yourself. Regardless - :tank:

I found my way to a big filter bag which I secure to the lip of my secondary fermenter(plastic bucket), pour in the wart, then transfer to my primary. Seems to aerate the wort pretty good and the majority of the hoops are removed.

How is having the lid on producing the DMS? What does it do?

What do you think will have the greatest impact: 1. The boil over 2. 55 minute boil time 3. 4 hours to drop temp to 70 4. The multiple warning and cooling of the yeast I wasn't going to give up, but this is as close to off the rails I have gotten. It's a porter with WLP 051 OG 1.066

I have always added all the extract after the initial grain steep. What are the benefits of doing it this way? Any problems keeping the wort boiling? When would you add the remaining extract, before or after finishing hops? Thanks in advance, Clayton