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For a pils I think that I would just leave it alone. I wouldn't want to affect the taste. Sugar will dry the beer out. Try it for this batch and learn from it. You still made beer.

I made this one last year and it turned out great. In fact I just brewed 10 gal this week. It is fermenting now. I really like this beer. It is clean and crisp with good flavor. I'd recommend it!

So Floppy, We are all curious to know how your chat went last night. Were you successful in gaining a better understanding of her perspective?

In.

I'm in!

This is going to be one of the best looking builds ever. Does that pump kick on automatically?

Looks like it will be just fine. I love waking up to a good blow off.

The white stuff is your yeast.

It will be just fine. It slows down a bit, but that isn't all bad. It is better to keep it cooler than warmer. Cool temps won't produce any off flavors, while warm will.

I'm glad that it went smoothly for you. Keep up the great work.

I'm going to make this chili this weekend. It looks good enough that I may start with a double batch.

This is the most important part. I use a white lithium lube on the threads. The threads get more stress than any other part. Lube them before each hole, even if they look wet from the last one.

Just finished up my stout too. It is a good day for that indeed. A Packers win would make it even sweeter.

1. I'd wait the 72 hours as you suggested and take a gravity reading. As long as the yeast wasn't up over 90 degrees, it should be fine. It will just take a little longer to wake up. 2. Yes, if you repitich, then dry yeast is a perfectly fine option. 3. This isn't that big of a mistake...

The only way to know for sure is to stick a thermometer in the fridge and see how well it can maintain temps. Watch it for a few days and see if it holds close to your goal. I bet it will be just fine.

Sweet!!! That is excellent use of space. It blends in really well and if I walked into your garage I wouldn't know you had beer fermenting. How hot do the towels get? You may want to consider something like aluminum foil to sheild the light. It won't start on fire.

You could always go electric by adding some heater elements and a controller. No worries about scorching then.

If it has been stored for a long time, you'll have less viable yeast. That means fewer little yeasties will be biting off bigger chunks to ferment. It will still make beer. however, it will stress the yeast and *could* produce some off flavors such as diacetyl (buttery), esters, and fusel...

Brewing my third batch of this one today. Previously I've done the extract version. Today we are doing AG to compare. I'm sure it will be yummy.

Ok. Please don't take offense to my question. Occasionally some young ones show up here asking how to make hooch. We like to stay on the good side of the law. Your comments about the parents combined with the first post made me wonder. I've actually only done cider, never apple sauce. I'm not...