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I love bitters and milds! Such underappreciated styles by most people these days. I make a killer strong bitter that's reminiscent of Fullers ESB. I made a 5.5 gallon batch and it lasted just over two weeks from the moment I said it was clear and ready to go.

Its too cold. 8 degrees is a big swing. 18 degrees is its bottom effective temperature is what optimal means. It might pick back up in spring, who knows, but I would stow it in my coat closet and forget about it until spring.

Talk about a dead thread, but I too use beer yeast to make tasty ciders. 1968 makes a good dry, not not too dry cider. Hit it with a bunch of nutrient at pitch and it goes nutss.

I love Sabro! Did a SMaSH with it this summer and it was killer!

Hook me up! Please :D:rock:

I would hot PBW scrub all the gear that beer came into contact with and rinse with StarSan. Or you can just write that bucket as a sour beer bucket. If it were me, I would clean it all really good, rinse really good, starsan it all, the works, to get it back to sanitary and continue the...

Yes, that is a pellicle. Looks like you got yourself a sour-beer fermenter.

Rescued my BGS from disaster...had a cone seal fail on my fermenter last night. Walked out to the garage to find 3 gallons of beer on the floor. So now I've got only 2.5 left and I am utterky sad and livid at the same time.

Congratulations! It's a conversation you need to have with the Wife. It could totally be okay while the bun is in the oven and then come to a screeching halt for the first couple months after birth, which is okay. As a father of three beautiful daughters, planning is crucial. Figure out what...

To answer your question, yes, that would work. Are you measuring out your total recipe volume and using the amount up? I have had a couple batches that I goofed and didn't pay attention to what I needed and just shot from the hip when it came to sparge and left a lot behind. I get leaving a...

On the final step for my 1388 starter for my BGSA thats planned to go down on Black Friday. Bottled up some Baltic Porter and cider last night.

If it were me, WLP007. Yes, it's English, but it is quite neutral for an English and it will chomp down whatever you throw at it.

I would let it hang out in the fermenter a bit longer. Haven't really heard of that strain tossing sulfur so this is new to me.

I'm down to try that badboy out!

The prep of the bottles is really where it makes the time up. I rinse my bottles immediately after pouring and then invert them in the box they came from. Then the morning(or evening) before bottling day, I toss my bottles into the dishwasher, giving them a quick peek inside as I load. Run on...

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Ordered more Clarity Ferm....probably gonna pull the trigger on a 1L bottle after the first of the year, as the 10mL homebrew vials are dumb. Also, got my ingredients for my Belgian Golden Strong, just need to pencil in a brew day by the end of the month. 1388 is currently spinning up in...

TLDR through the comments. I have been bottling since I knew how to brew, I see it as 45 minutes to an hour of me getting to sit quietly and package my beer. My process is simple and doesn't require much effort, I am lucky though as I can bottle from my FV.. Maybe if I had room, I would...

Get a heating pad and an Inkbird if you've got the green light from the Wife to go nuts out in the garage

If I didn't make any form of a starter, I would pitch two packs.