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Sorry to requote "highly unlikely"

I stand corrected, theoretically you could overpitch, but it's highly unlikely. It would take way too much effort, or $'s.

How often do you take the lid off to look at it? It's working, leave it alone.

So now you've created more questions. How does this affect bottle conditioning? Do I want to put my yeast in a dormant state? Will it be revived to carbonate my bottles? Why would I want to stop the fermentation of a batch?

Brewing and composting are basically the same process, the difference being composting is less defined and the output is, well, less tasty. Composting is essentially the breakdown of organic material by microbes, which is what brewing is. I have a compost pile, which loves my brewing...

I'm no expert, but let's make an analogy, just cause I like to. Your fermenter is a buffet, and your yeast are the hungry masses. You have enough to feed 200 people, at 25 people per hour. If 300 show up, what will happen. 200, 100? You can't overpitch, because there's only so much food...

I come and go to this site (based on my brewing activity), first time since spring. I see cold crashing coming up alot. This may also be why I've seen threads about what to put in your airlock, in case it gets sucked back in. I've never cold crashed, always put plain water in my airlock (it...

I'm surprised how many thought ed was going to cold crash at 20 deg. I caught his drift. Free refrigeration. Ay der. That being said, I'm starting a new thread on cold crashing.

I completely agree. 3 weeks to properly carbonate is an over-generalization. I agree, to think charles will be enjoying his first homebrew with the folks is pretty much out of the question, they may enjoy the spoils shortly after he leaves. I always sample after a week, if for no better...

I remember it being brown, but lighter than a rootbeer. I was surprised when I looked up the recipe, I thought I based a brown ale recipe, but maybe I was afraid to cover the flavors. Next batch I may add a little more caramunich. I remember something about sassafrass being a carcinogen, which...

Sorry, the Wyeast comparison was for non-GF beers, just using as a comparison. To try to clarify, I have never had a contamination problem, temp is 66 based on one of those stick on gauges, which is normal for the dark corner of the back room in the basement where I always ferment. All things...

Thanks for the reminder. I've been thinking off and on about revisiting a batch of root beer ale I made a few years ago. .5# Caramunich .5# Carapils 6.6# Light LME .5# lactose 1 tbsp vanilla 1/4 tsp ground ginger 1 oz sassafrass 1 oz sarsparilla 3/4 oz burdock root 1 oz wild cherry bark 1/4 oz...

I don't think she has a valve, she had the pot before she started brewing, used it for canning. She's going to love me come Sunday when I see her at work again. Grill me some more. BTW, any input on lemon juice, just make a batch thinking? I may follow her home just to sniff her pot. (no comments!)

Oxyclean is ok on SS? I wanted to suggest that, but wasn't sure.

I completely agree, on both points. However, I have no reason to doubt her.

Theorizing?

Have my first GF going. With a normal batch with Wyeast smack pack, I blow off a half pitcher through a 1" blow off on my carboy, settles down in 4-5 days. This batch, Nottingham + nutrients, bubbled good, but not enough to hit the hose, and still popping the airlock every 15 seconds after 12...

A "bitter" is actually a rather mild ale, named before the extensive use of hops, and normally less bitter than it's more popular ale counterparts.

Sorry, I hadn't thought about the glass.

Now, now boys. I believe you are both right to a certain extent. I work in chemicals, mostly Kosher, and everything that touches product is stainless. Ace, from what I understand, stainless is an alloy, not a coating. It's not Teflon. Yes, you can scratch it off, but it's stainless underneath...