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Have you thought about using oak cubes. They give you a more rounded oak flavor and the contact time is less "touchy" compared to chips... Meaning oak cube timelines are more forgiving because they require more time in general so its much harder to over oak a beer. Also why not split the batch...

I brewed a RIS a few years ago and when I didnt have a fermentation chamber yet and the yeast got out of control. I think high levels of fusel alcohols and give a hot metal like taste to the beer as well.

use a outlet with a gfci :)

Looks like yeast or krausen. If you are that worried about it you could wipe it out with a papertowel soaked in starsan.

Wash your yeast, use a fresh fermenter. Your beer, taste buds, and buddies will thank you for it. Barleywines are waaaaaayyyy to time consuming and $$$. I think dumping onto a cake is just the lazy way out. I've done both and would never pitch onto a entire cake in a "used" fermenter again. YMMV

I'm having the same "trouble" as well... I want to believe Kia's write up because I hate making multi-step starters and buying DME! With his calculations you can almost get a good pitch rate for any 5 gallon batch of beer with a stir plate and a 2L starter. I'm interested in what others have to...

Your beer still has to be good enough to warrant a medal. Sadly its not that easy and wouldnt count for much.

I agree S23 is nasty... 34/70 worked good even with a high gravity "The Kaiser" Clone.

ahhhhhh

Thats ironic... I knew a lady named Debbie Downer and she said donating homebrew was against the law!

Dont forget your 25% off coupon and your free flash light next time:rockin:!!!

First, you dont need a stir plate to make a starter. Second yeast can be "dead" but its much more likely that your pitch cell count was low because a "pouch" doesnt really contain enough viable yeast to prevent long lag times... hence the yeast starter. I dont think you harmed anything by adding...

Did you end up with 1 gallon? If not your OG is going to be drastically decreased by the additional wort. fyi, 5 gallons of 9% DIPA sounds good... really really good!

depends...do you a have a 3 piece airlock or a S-bubble type? Big difference in bubble production and ratio(s) from the amount of bubbles produced per minute per second in correlation to fermentation speed.

I've dry hopped with my hops and haven't had a problem.

expired liquid yeast = starter dry expired yeast = starter or pitch a new pack in conjuction with old super old yeast = yeast nutrient

I believe if you follow the directions you will increase your cell pitch count vs. just sprinkling directly onto your wort. This is subject to debate if this makes a difference. I personally notice a difference when I rehydrate dry yeast. YMMV Do this, get a glass mason jar with a lid. Boil...

Put the lid on it and leave it alone its fine. :mug:

Joe Momma

Good luck