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Nobody has answered this because any answer would be speculation, depends on recipe and numerous other factors. I bottled mine at 1.012 which was after appx. 1.5 years fermentation and I had fruit additions and other feedings of wort, I also fermented mostly with bugs, very little sacc...

A beer connoisseur means nothing to me, a cicerone on the other hand will make me pay a little attention.

It always makes sense, or you can simply place some tinfoil around the top until you can re-install an airlock.

I have never sanitized my immersion chiller, I simply set it in the boil appx 5 mins before flame out, this sanitizes it.

This varies greatly from brew to brew from one time to another, there are numerous factors that affect fermentation, some of which are out of our control. Simply be prepared for it with a blowoff tube.:mug:

Wine/Cider:tank:

Well, not all yeast comes from a store/lab. The sacc strain(s) I use extensively came from juniper berries, The sour strain(s) I use came from my cellar. So that's the reason I would call it "wild", although all yeast(s)/bacterium at least started in the wild at some time, most commercial...

I've sent this brew off to some pro's, cant wait for January 12th to roll around, Also sent a belgian strong dark (fermented with my juniper yeast) and a saison. Wish I could attend but the cost is too much. We shall see. http://bigbeersfestival.com/

It's possible, however I don't BIAB, not sure how people get a good mash in a bag anyways. I do alot of mixing of my mash, I would never get the dough balls out if I had to worry about a bag. There must be a trick to it.

Most definately, the enzymes that convert the starches in malt to fermentable sugar are created from appx. 95F to 162F, if you brought your mash up to 170F you did not create any of those enzymes, my guess is that you were at the very high limit and created a small amount of alpha amylase...

I've never tried such a small mash but what temperature was your mash and for how long did it rest? did you sparge?:mug:

I never have worried about damaging the rootlets, they are resilient and tough, the most you can do to improve the consistency during the growing phase is move them around, continuous would not be too much providing you also have consistent temperature, moisture and oxygen. You are trying to...

This is what I don't understand, David says the same thing with a little more background in the thread I started (Before I knew about this one by PassedPawn) here: https://www.homebrewtalk.com/f163/can-i-dry-my-captured-yeast-long-term-storage-204433/ Does anyone have any background support on...

I'd let it set for another 2-3 weeks then check the gravity again. It's way too soon to be thinking its stuck, airlock bubbles mean nothing.

No balls huh? Reminds me of the old flayed cock ale, (. . . . ."One medium sized cock, par-boiled and crushed" . . . . . ):mug: I'd try it, it's not like they're raw.

Well there are 6 carafa's, 3 are de-husked, three are not, I believe the de-husking is what "de-bitters" them.:mug:

I thought only the three de-husked carafas were considered de-bittered?:mug:

Awesome, I'm getn some. I tried to make a sourdough starter from the dregs of my Oude Bruin met Perzik but it didn't get sour which was very surprising to me, anyway that is off topic. I am determined to try a version of this drying method the next time I re-start my juniper yeast mother...

One mans vision of reality and knowledge is another mans vision of insane ignorrance, to each his own.:mug:

I seem to remember seeing a patent drawing and text of a commercial yeast drying drum, it was sort of a clothes dryer in reverse. The perforated drum (ends sealed) slowly turned, partially submerged in a vat of yeast slurry while a vaccuum was pulled from inside the drum, the "caked" on yeast...