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Josh I leave them in the primary until they get close to final gravity. My ciders/cysers I use champagne yeast so its easy to tell they are 1.000 or less, very dry. Then I rack them to a seconary, usually a 3 gal carboy with very little headspace. I keep the airlock topped off with cheap vodka...

My process is to rack to bottling bucket first. That way things settle while I sanitize everything. IME yeasty is a taste of a beer that needs more time. I also leave ales 2 weeks on the trub, lagers a month most times, ciders go into a secondary for months.. Alot of folks nowadays seem to try...

Sounds like you are on the right track. Day Trippr may have a good idea, ramp up the temp a little, maybe even give it a slight agitation to see if its stuck. Since your kegging no need to worry about it being totally done.

What was your grain bill? 1.018 sounds like it needs more time. Hops probably could use a little more time too. I would give it at lest a day before I checked it again.

There are licenses for that, in Texas anyway. Look into it.

I brew a golden ale that I based off of Biermunhers Centennial Blonde. I brewed it a couple times then started making subtle changes. Adding a little wheat malt instead of carapils, changing the crystal malts type and amount, adding flaked corn and rice to lower the color due to darker crystal...

My BMC drinking friends like centennial blonde

This is the reason I only BIAB certain recipes. I couldnt brew a beer that would end above 1.006 without firing up the burner before pulling the bag. The recipes that I still do that way are very good and are supposed to be that low a gravity. Get the temp up above 170 as fast as you can.

Chlorophenol is the only thing I can think of. Its from chlorine.

I was really suprised. I put 13 qts of 190° water thinking I needed alot of preheat. It came down to 182° and stayed. I had to stir for like 10 min to get to strike temp. I opened it to get a ph sample at 8 min and it didnt move. Stirred after 20 min and it dropped a degree. I watched some...

I was really suprised. I put 13 qts of 190° water thinking I needed alot of preheat. It came down to 182° and stayed. I had to stir for like 10 min to get to strike temp. I opened it to get a ph sample at 8 min and it didnt move. Stirred after 20 min and it dropped a degree. I watched some...

+1 on acid bath. I use vinegar and water.

In the boil or dry hops? Looks like it would work for whole hops.

I did my first brew today with my new 10 gallon Chapman thermobarrel. It is worth the $$$$ to me. Im tired of all my BIAB beers that ferment all the way to 1.004 or 1.006. My mash today was 154° and only dropped 1° because I stirred. As far as kettles go ive never had a Blichman but I love my...

I ordered a Chapman Thermobarrel from homebrew4less. It was significantly less expensive than anywhere else I looked. They had it drop shipped from a distributor close by and I receved in 2 days. I was impressed! If you are shopping for new equipment I would look there.

I use and really like the Chapman 7 gallon univessel.

Have you considered BIAB in one kettle?

I have had a few light beers that were vinegary when young. I thougt they were infected and dumped one. But after they aged a little they were good. Let it sit awhile.

A keg is a secondary. I rack to a keg purge out the air with CO2 and let it cold condition as long as possible. The hardest part is the long as possible.

Pgereffi, That recipe appears to be Biermunchers Centennial Blonde. It is real good. Most of that should drop out with chilling