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I have been racking the beer the same day as I brew. Then when ready to add the yeast, I just open the just-racked bucket and take a sanitized glass pyrex cup and scoop some of the slurry and dump it into new beer. If I save any more I just continue to shovel it into a sanitized mason jar.

I learned that the hard way, twice! Trying to dump trub from a conical and not thinking about the blowoff tube in the bucket of starsan. Starsan flavored lager is not all that bad :cross:

I am in!

Ok, I did a copy of the extract sour that is floating around this forum. It has been 4-5 months so far in the carboy. Tasted it a couple months ago and it really was good, today it is a little more tangy. Most likely this is normal (my first sour). It still has a few months to go. However...

I'm in!

I have about 13 different brews of my own, 1-2 cases each, plus the commercial beers or belgians and larger bottles of sours and such. I am well over 300-400.

Ok, what is the color on my chiller, and is it harmful? It is greenish in color.

Count me in!

+1 Just let it ride until you are sure it is done, let the chunk of trub dislodge itself, then collect like normal. When I am in doubt if I have gotten all the trub and perhaps started dumping yeast I have just reracked a new beer on top of the rest. So far no signs of over pitching.

Count me in!!

I agree with RM-MN Don't worry about the short air contact time when bottling and secondary if really only necessary for certain beers.

Sorry, I should have been more specific The amount of the maltodextrin (8oz) and aged hops (4oz) were for 10gallon batch. I decreased the amounts of LME and DME but didn't change those...=) The aged hops were actual "aged debittered hops" from hops direct

So yesterday I brewed up the extract sour noted in the recipe section but transcribed it wrong. In my 5 gallon batch I used the normal extract listed...OG was 1.054, but used 4oz of aged hops and 8oz of maltodextrin Any suggestions?

Got a question I made this recipe but transcribed it incorrectly so I accidentally for a 5 gallon batch used 8oz maltodextrin and 4oz aged hops. What can I expect?

In my experience Get a smaller one.....I use a small maybe 1/2 inch bar with no issues getting thrown. The larger ones seem more off balance. (this was on a homemade stirplate). Plus even with a small one spinning around it is more then enough to create a vortex.

no, its actually the digital readout on the Braumeister itself that is in error.

What can you sub in for the hopshot? I assume using a CTZ type hop, but how much per shot for the bittering addition?

Heh, I had to buy extra since I pitched my 2 into beers! haha Now I keep magnets next to the stirplate to remind me to magnet them out before pitching.

keep them in the freezer and use them for your bittering 60min additions for your beers. It will be fine all year. Personally I would not use them for flameouts or dry hops

Yesterday I bottled my Simcoe/Amarillo IPA. I dry hopped into the primary without a bag (no issue) and I also did not remember to at least chill it to precipitate the hop debris. Attempted the mesh bag over the autosiphon but that clogged up pretty quickly Long story short....about 1...