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yup - looking kind of like a brett/pedio infection (could be a very good thing!). keep it completely separate from the other fermenters if you want to keep the others clean! if you add one of the infected fermenters, the entire batch will become a sour porter...but again...might be a very good...

i've also never sanitized. i toast them myself as well (even the pre toasted coconut flakes/chips) as it seems to still extract some oil out of it. i racked right onto them in a secondary with no hop sack. once you pull the beer off for kegging/bottling, they free floating chips actually...

heavy load

i actually pulled a keg of cream ale out of my kegerator last friday so i could add some coconut chips and make it a coconut cream ale...even this morning, i'm still burbing CO2 from the PRV. With that said, from my experience - even after a week there is still CO2 in there. as for the cabonic...

i follow now :) agreed with revvy - just add some a little yeast at bottling time to avoid risking no carbonation. it will eventually just fall out of suspension anyways. this raises another question about aging in the bottles. Does bottle conditioning provide longer stability for bottle...

you should be fine. they just hang out dormant. i guess a bigger question, is that if you took the time to age a RIS @ 11% for a year...is it a beer you want to put in a keg and go through quickly? seems like a beer you'd want to have once in a while, and not all at once? and if in a keg...

good catch - somehow i completely missed that statement!

true, but if you think of making sour beers...its those other yeasties and bacterias (brett, lacto, pedio) that go after the sugars that the main yeasts aren't capable of consuming. i'm sure the alcohol content would fend off any wild bacteria or yeast, but the guys we use for sours are more...

what if you boiled your cleaning water first? without really knowing what's in the water it's tough to tell if it could be causing an infection. can you get it tested? is it not safe to drink because of high mineral contents, or because of bacteria such as cauliform, ecoli (thats what our...

i've added lots of diff fruits to secondary, and i've never worried about blanching/sanitizing. i always just freeze (or roast, if something like coconut flakes or jalepeno), and rack the beer ontop. i've never had a non-incidental infection. *knock on wood*

i use exactly that. a barbed stanless T. the only problem i have, is that sometimes all the wort will flow to 1 carboy and not the other. it's tough to get it to flow evenly through the T.

i made a strawberry rhubarb blonde last summer. turned out really well and a lot of people loved it! i added 3lbs of strawberries, and 1.5lb of rhubarb and let it sit for 2 weeks. only difference is i didnt blanch my fruit, and i froze them rather than refrigerated. no vegetal taste/flavour...

Very ambitious for your first attempt at all grain brewing - inspirational! how do you plan on keeping your fermentation temperatures controlled when those hot temperatures return? cheers,

lots of people cold crash and are still able to bottle condition. cold crashing drops a lot of misc stuff out of suspension, but by no means clears out your yeasties as if you were filtering it. you should be fine!

i'd be surprised if a blender would work? typically a grain mill crushes each grain once, rather than beating them to a pulp. i just imagine you'd tear the grain husks to shreds and most likely end up with stuck sparge (depending on how you mash). I dont think even conditioning your grains...

yes...that is potentially a good way to ruin your valve especially if the co2 tube submerged in your beer. You should be able to just depress the little poppet in the co2 valve. maybe just tilt the corney so that the co2 tube in the keg is no longer in the beer...to prevent it from shooting...

as everyone has mentioned, roust them up, get them a bit warmer, and let them ride. i did have a batch once where i could not get the yeast to do their job AT all, or they were all dead...after 9-10 weeks i did pop all the caps, and add a bit of yeast. They were beautifully carbed 3 weeks...

they usually sit in the carboy for a little bit of time before i rack. they're usually mostly thawed but i doubt completely. Since it's post fermentation, i'm not overly concerned with temp shift. By the time you get 5 gallons of liquid on them, the temp shift isn't that significant.

I second that. If you can get a mini fridge/freezer cheap...grab a temp controller...you'll make a significant impact in your beer quality in little time!

Freezing just breaks cell membranes and makes more flavour available for extraction. You could soak in starsan....iv never done it....you're putting it into an acid alcohol based liquid...it's most likely going to be ok....sure there are chances of it coming in contact t with lacto, pedio...