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Yeah you can get some flavors from dry hopping too long but I don't think they're going to blow in your face, you might not notice anything at 12 days. You need all that fermentation to finish, that's for sure. I vote you won't taste any negative flavors from dry hopping 12 days.

Did not know the term for it! Thanks

No, it looks like a little leftover yeast byproduct. Or hop oil. Time to taste it.

Here's another idea I'm waiting for someone to try: using beer as brewing water.

How about make any beer and add every type yeast you have! Like a Frankenstein beer

Can we agree on one thing? Cold crashing alone will not stop fermentation. If fermentation halts for another reason, then fine. But cold crashing won't stop it prematurely. It will slow fermentation. I'm under the the impression that you must kill the yeast or remove them. Creating an...

It's that time...

One consolation is that at cold crash temps oxidation happens more slowly.

I would not change it since you are not fermenting, and I would advocate 2 lbs/gallon.

That sounds perfect. You can cold crash for months or even indefinitely, hypothetically. No damage done. Note that more yeast have dropped from suspension if you plan to prime with sugar. Other side effect is oxidation if it got inside the fermenter before/during old crash.

I didn't want to let it get me bent out of shape. I was thinking of maybe bending them to the side if I could determine it was safe. Your thoughts? You seem it safe?

Ok, good idea right there, basically an external thermostat thanks. But unfortunately I found out the shelves can't be removed because they are copper refrigerant/conductive tubing.

I think I know which one's your talking about. Delivered, the cheapest one I can find today is about $63 grand total. Craigslist is a good idea and it does take a unique situation to work out. Just two days ago I went on a mission to get an awesome used mini fridge to fit 2 kegs and the co2...

I don't think much if any damage is done yet. If was a nice, fresh yeast pack. I say hold out for a strong beer with light body, and do your best to control fermentation and oxidation going forward. And because the OG changed so much, rethink your additions, such as adding dry hops to balance...

After having two beers finish fermentation in the keg and then dispensing from the kegs, I have reviews and updates. The floating dip tube that I have is better than the factory dip tube, for my purposes, but now I know I need a secondary keg to give my beer it's best representation and...

Make a split batch. I recommend making a split batch with two different yeasts and make sure the fermentation finishes completely in both instances. Or, add an unfermentable sugar to half of the batch. I don't believe you can stop fermentation midway without ruining your cider. Oops... Just...

Aerating now, after fermentation has started, is inadvisable due to the chance of diacetal formation happening and also oxidation before the yeast can consume all of the dissolved oxygen. I don't think you're going to have much of a problem with yourl skipping oxygenating just yet. It might...

Yeah welcome back. The thing about a good hobby is if it ever goes away, it will be there when you come back. It's an awesome one. I took some pauses too and each time I come back I make better beer (at least I hope so). As for the setup, process, equipment, and result, the sky is really the timit.

Almost all of my split batches are yeast splits too. I did dozens of split batches in a row, first comparing what I thought were more similar yeasts, and then started doing more different yeasts. Not only does it add a new twist to brewing, it's surprisingly educational about what aspect you...

That's a great idea, Those are extremely useful.