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I have a coke fridge that I’m using to control temps with my Speidel plastic fermenters. I’m looking to pull the trigger on a Spike conical or Brewtech unitank. How well does the freezer cool through the thick stainless of the Spike?

So after spending all day researching this and going back and forth about what I'm going to do, I've decided to see this brew through to the end. Most of what I've read states that this substance doesn't actually become part of the liquid mass therefore it can be removed by careful racking and...

It's just beer and I have 15 gallons on tap already. So my plan at this point is to let it ferment for a week and then dump the beer and wash the yeast then rebrew.

It's just beer and I have 15 gallons on tap already. So my plan at this point is to let it ferment for a week and then dump the beer and wash the yeast then rebrew.

At this point I think I have a large yeast starter.

Update. About halfway through the boil there was an opaque orange substance floating near the top. I have never witnessed this before and assume that it is the fermcap coagulated. With 15 minutes left I added whirlfloc and the Orange stuff broke into small balls. We'll see what happens once it's...

Someone ease my mind. I'm brewing a 10 gallon batch in my Keggle right now and at the start of the boil I used fermcap to help control the boil. It was a brand new bottle and I don't think the lid was on tight. I squeezed and the lid shot off and almost the entire 30ml bottle went in the kettle...

Looks like a microscope is in my future.

Hi all. I recently purchased to white labs vials. One is Brett C and the other Brett Tois. I'm planning to do 100% fermentation a with them and I have read that I should pitch at between lager and ale pitching rates. The problem is that I can't find any information that would allow me to...

Thanks. That helps my understanding of why this recipe had such a low mash temp with such a high attenuating yeast. Bam Bier isn't very sour or funky so I should be fine.

Thanks guys. I'm looking for just a small amount of funk and tartness for this beer. I have it in the chamber at 26 degrees Celsius and I did notice a little action on the surface today. I going to let it ride and see if it gets some character.

I did primary with a Belgian strain and it has a nice belgiany character. I was hoping to get a little tartness and funk as well. I didn't realize they'd eat the esters and phenols as well so I'll just wait it out until summer and drink it.

Hi folks I have a question about what to do with my beer. I brewed a Bam Bier - ish beer last weekend and I had a brain fart and mashed too low or pitched too high. The Sach yeast chewed it down to 1.004 in 3 days. I've now moved it to a secondary and added Brett and Lacto but there's not much...

Stepping back a bit. Does anyone have any ideas of what this bubbling is from? A 1 inch thick ring of foam all around the outside of the surface? I've heard that Brett has a krausen like sacch so it can't be that.

Thanks guys. At this point I don't want to add anything more. I'll give it a few months and then keg it. Who knows what will happen. Especially with the Brett and Lacto from the dregs.

Yeah. It's still 10 points high. I'll probably brew another batch with US-05 soon to replace it. I have a feeling it's going to be a dumper. At this point it's just become a personal challenge and an experiment.

It's still pretty syrupy sweet. Carbonation may lighten up a bit. It's definitely active but 0 Gravity points in almost two weeks? I don't have any experience with Brett but I would imagine it would do at least a little something in that much time. I'm certainly in no hurry to get at this batch...

Here's a photo of how it's looked for the last two weeks. Constant bubbling but no drop in Gravity.

Edited