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Gooser, My apologies for the tardiness in response. Was on vacation. I assume you have already transferred to a keg but if you haven't, then cold crashing in a keg and transferring to another one is a great idea. I secondary in kegs then cold crash and use a jumper hose to transfer to the...

Nice. Was going to see if I could enter but, I've never sent beer internationally.

By the way, what competition?

That is a pretty narrow window especially when a week or two of age can do wonders for a higher-hopped beer. I have to say, a German hefeweizen would be done in time and prolly an American wheat as well. Don't know if those are ones you'd want to do but they'd be ready in that window.

My bad, too. Figured you meant s-23, and maybe doing a steam beer. I live by Upstream west and know the head brewer well. Nice guy and very in to making good beer. Farnam House is owned by two previous homebrewers and do a good job, too. If you're ever back, or anyone else for that matter, drop...

Nothing wrong with buckets. They are great fermenters. Easy to close, move around, put things in and clean. I agree, I don't like taking multiple gravity readings as I don't like the exposure to oxygen. Still, it's good to know where I'm at in the fermentation. Thing is, I've been using 05 so...

Visible fermentation stops for me around 4-6 days; on occasion, a little longer. Fermenting at lower temps can increase the production of diacetyl by the yeast (it isn't only in lagers). Acetaldehyde (green apple taste) is also produced and is especially evident in "young beer." Allowing the...

You should be good. Tomorrow, it'll be fermenting like a mad man. I know how you feel. Lag time always gets me tweaky. 05 is great. It should slow in about 4 days but, I like to let it clean up all the undesirables for 10 more days before throwing it in the secondary for dry hopping.

I use US-05 a lot and I have to say it can take a bit to kick off as I ferment it at 62-65F. One packet should be plenty for a 1.055 beer. Just a question: what temp did you pitch at? If it was too warm, it could have cut down the viable yeast which would give you a longer lag phase.

Joe DiMari Feel free to add

Looks like yeast rafts to me. I think you're fine. If you really wanted to try to clean it up, cold crash it for a few days. It'll drop what it can out of suspension. Just take a little trub/yeast when siphoning to your bottling bucket.

I think you're fine. The sooner you get fermentation going, the better. I'd chill out, wait a couple weeks, transfer to secondary and taste it. I've been there and fretted until I got a sample of it and was relieved. 👍

I just re-brewed my all-Galaxy DIPA today. I really enjoy this hop. It seems the more I use in a beer, the more citrus, passion fruit and pineapple come out and the bitterness remains pleasant. This time, the OG was 1.085 with 14# pale malt, 1# flaked oats, a tad(4oz) of crystal 60 and 1# sugar...

Re-brewing my double IPA, 2 Infinity & Beyond.

2140- barely hit the tip on the granite counter. **Poof**

Yeast rafts are a probability but, could be a pelicle. I know that sounds a lot like a politician's answer but I don't want to panic you needlessly. Is it in all bottles? If not, you may just have a bad one. I'd pop it open and check (what a bummer to have to "check it."). Even if it's too soon...

5'er of pale ale "Pain" with HBC 438 hops, "Black [h]Ops" BIPA and rye whiskey barrel stout. Maibock on deck.

FWIW, I like a dry, hop-forward IPA as well. ABV doesn't really matter to me; whether it's an IPA or a DIPA, I want the hops to pop. In Omaha, we have some of the worst water so I won't use it. The pH of my water is 9 which is ridiculous.I buy bottled water and add to it if I have to. I think...

Next brew is a pale ale and then something else(more likely much bigger). I have a pound of HBC 438 hops to mess with.

Really want Stout Tanks 1 barrel pots. Oh, and DIY glycol