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Awesome! 120 Glass carboys? WOW Why not a few larger SS fermentors? You said 3 BBl, isn't that closer to a 100 gallon system?

Why would they need to be? Stainless steel is obviously food safe....:)

Time. Enough time and any beer will clear up. I have even brewed clear wheat beers, without using any fining agents.

Porter. Its like liquid bread! Meal in a glass.

Don't forget a blow off tube.... Big beers really need them.

I have followed the instructions in the seancoates blog and have been very happy with the results.

Might still be worth bottling...

Its like a worm at the bottom of a bottle of tequila.... I would eat the bead, and the worm.

You know what happens to yeast when you freeze it? They die.....

Yup

Re pitching is never a bad idea, especially after cold crashing. Lots of people say that it is not needed, but I find reassurance knowing I have fresh viable yeast going into my bottles. Since I have been re yeasting, I have had no problems carbonating within a week. Chris White says about 1...

Berliner roggenweisse???? So, I ran out of pale malt and it has been a couple weeks since I brewed anything, so I brewed something different... I (sour)mashed 60% wheat and 40% rye malt, was a very sticky mash despite the 7 handfulls or so off rice hulls I added. Other than that the day went...

Never thought of this before... Although I have to say that it is strange that you put hops in your starter... You could scale your starter way down to 8 ounces or so and add the appropriate amount of hops, then observe the color change, if any. I am guessing it will turn a light yellow, and...

Its, okay... I have never done this, but have heard of others accidentally freezing their beer. I guess take it out of the fridge and wait till all the ice chunks are gone, then try again. And, you don't want to ever stick anything that is not sanitized into your fermentor, you are just...

NO.... Doesn't look like plain boiled water to me....

It seems that everyone that has experienced this phenomenon has active lactobacillus or brettanomyces, right? I have brewed a bunch of Berliner weisse and always boil (which kills the lactobacillus) after a sour mash, and have never had this "purple taint". This makes me think that is is the...

What is?

I WISH we could still buy twinkies and ding dongs!!!!

Attenuation is a little high, I hate when my beers dry out like that... What generation of yeast did you use? Might be time to get some fresh yeast.

They are probably just bubbles... wait it out. I wouldn't bottle, a closet full of glass bombs...