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Looks good. Ever considered a no sparge?

Brewing this soon. Any updates from those who've been aging theirs?

Last time I measured store bought apple juice it was 1.050.

Boiling water is good, then if you end up leaving the water in for very long you can toss in a campden tablet.

I'm with weirdboy. 2 hours is a long mash and probably the root cause.

According to MrMalty.com you'll need 318 billion cells and a 2L starter. You could go straight from a swelled smackpack to the 2L starter and probably be ok.

Maybe you have a nice sour going on. If so, move the carboy to a closet & forget about it for a few months (except to fill the airlock). After then take a sample taste every month or two until you think it tastes right. Anything that touches this beer should not be used on your other beers.

I'm glad this thread got bumped, I'm overdue for another round of this batch.

What's going on with these beers? Updates from anyone?

Hey that's me asking the question at the end about whether or not they recommend treating the sparge water.

There's no guarantee the lhbs doesn't have the same issue when their yeast orders come in. I sometimes wonder how long all those packs/vials sat in the hot delivery truck and then in the back of the hot lhbs storage room before they made it into the fridge in the store.

I'm in for a major order. Needed to replenish my stockpiles.

Wow! A big representation of my homebrew club during this Basic Brewing club night video. Also, there is a Shooter sighting at the 8:59 mark.

Did you see our club "Occupying" NHC during club night?

Ha! Classic video man. I'm sharing that one with all my FB friends.

Too bad this one came out blurry. This is Brewtopia grabbing some of his barrel aging beer with a wine thief for us to sample.

Me & VanDyke

Nikobrew & me

Me, LiquidGold, Chriswilkes33 & Bokonon!