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I suggest getting it really really cold then drinking it handstand style...seriously tho..try getting it to room temp and pitching some champagne or white wine yeast

Consecration clone, sitting in the sour Lightfoot esb And a heretic shallow grave clone

+1

Like another 1lb of dme and lme..and some Steeping grains

Yep, lacto..but a funky sasion is perfect summer beer

At this point the yeast are creating so much co2 that is it a positive enviroment. No worrys

Check out morebeer and northern brewers extract kits..there pretty cheap and the quality is great...I use them as a on hand beer when all my other stuff is tied up for comp beers

It's just the yeast breaking up..the next step is it falling to the bottom

Here's to being single Seeing double And sleeping triple

What makes you think you have a leak...and have you checked your hoses

For the espresso,boil it, get it cold and add to secondary..the chocolate you can either melt and pour in or starsan it and toss it in..just make sure whatever gos in there is clean

+1

I agree....I have a sour beer that's drinkable now...but will be amazing around Christmas

Generally high gravity, high abv, malt prominent beers improve with time. You can drink them in 6ish weeks..but twice that time will make for a all around better experience

Congratulations sir

Beaver beer.....rowdy beaver ale...sounds like a Thursday karaoke to me

Love this forum

Well regardless if the calculations are right or wrong. It is ferminting and I will let you know in 8-12 months :)

+4 rip yeasties

Thanks jipper