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To be honest, I know I pitch a tad on the warm side, but I have observed these kits and they tend to drop down to 21C and hold steady at that temp until primary is done. I like to start them warm because I find it shortens the respiration phase a bit. I know that this is not the ideal...

I've never tried this particular brand of extract kit before. Not as user friendly as Coopers, and the yeast package seemed kinda sketchy, but it's perking already!

Well, I just discovered them, and then JINKS on HBT linkes me to some more of their work! Me likee!!

Thank you JINKS you appreciate the awesomeness, and the link you posted was a song done by a Canadian musician, I don't know if you are Canadian , but I am, even if I don't like Carly Rae Jepson!

If you ever find yourself with 4 cases of empties waiting to get filled in between batches,and you have 4 musically inclined friends, you could always try to do this! https://youtu.be/3Tv0RNdVKKI

If you ever find yourself with for cases of empties waiting to get filled in between batches, and you have 4 musically inclined friends, you could always do this! https://youtu.be/3Tv0RNdVKKI

Did you taste it before bottling? There are no known pathogens that can live in beer, so it won't make you sick, but an off taste may offend you! Colour is always deceiving, color refracts differently through a larger volume of liquid....

Ales such as heffs are a little more tolerant of higher temps, and that particular style is noted for its prominent esters, however, depending on how much lower the temp is in your chest freezer...you may see a decline in activity for a few days as the yeast conditions to the new ambient...

Skull Rock Stout.... Sleeping Giant Brewing Company

Thanks guys.... once again this forum has pointed me in the right direction! !

So, my hydrometer has been reading steady for 3 consecutive days and I believe bottling day has arrived ( just in time for St. Patty's Day!) I lost some wort volume when transferring from the brewpot to primary and again when racking to secondary ( trying to leave as much trub behind as was...

Haha, maybe it's not the Poles in general, it could be just me.... but, I'm pretty sure the fascination with cabbage is universal!

I praise you ppl for enjoying the Trek as much as I do.... Long live the half-human son of Tuvok!

I'm assuming that means you are in the US.... Washington State or Idaho? I've explored both (and they're amazing, we totally have mountain fever!!).... Montana is nice too, but a little dry.....

Sorry Mongrel, that's a once-a-year trip for this cat, when me and the wife go visit our brothers in Nelson & Van-City

Well, it makes sense to me. I've read alot about the no secondary thing, and I'm going to do that with the next few batches. But I do believe that I'll be transferring to a 5 gallon carboy for a 5 gallon batch, so there's virtually no headspace. I think I'll be picking up a second carboy...

We used to have like 3 craft brewers in town, but they've all shut down cuz ppl here can't live without Labbat Crystal. There is one brewer here whose Pale Ale we serve at my workplace, smells like it's probably pretty good, but I don't drink while working and refuse to spend any more time...

It makes so much sense to me now! Why don't the kits tell you these things?! I will absolutely be doing that on the next batch.... Also, I'm getting conflicting recommendations re: racking to secondary, I'm pretty tempted to do that, cuz I'm gonna need my primary pail for bottling day. Being...

Well Gents, seems you've never been to Thunder Bay, Ontario, Canada!! Very much an isolated blue-collar town.....what is this sampling without paying for it that you speak of?!

I think I get it now, and as is usual for me, I'm overthinking it... Thank you LLBeanJ.... might you also be able to correct me if I'm wrong here.... So I just brew a small "wort" and propagate the yeast in that? Would I be able to do this with plain old table sugar, as in baking? Or is that not...