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About 1 month later and being on CO2 for the entire time I'm getting no carbonation. I'm guessing its from the higher than normal gravity of the beer. It tastes better than I expected and seems to be improving. The consistency is still odd for a beer but obviously this is no normal beer. If I do...

The issue might be force carbing it. When I keg carb with CO2 I set my PSI to my serving pressure and let it sit for 7 to 14 days. I also carb with corn sugar and just use an online calculator. When I do that i still let it sit for 7 to 14 days at room temp.

If thats all that has grown I'd think you'd be fine waiting but if it spreads more I'd just bottle sooner if your time allows.

whatever its is its interesting. The area where it seems to be inhibiting the yeast is definitely odd

I haven't heard that before but my logic is telling me yeast in beer during fermentation is good.

If you can cut the boards to make tongue and groove joints, maybe add some food safe wax to the seams to help seal them. Assemble in a box to the size you need. Hope you have the right wood and didn't either have all your beer leak out or make a beer that is more toxic then our already nectar of...

Just for your own financial safety I'd look into if you need to declare the yeast for the flight. I was only half paying attention but over the weekend a lady was fined $500 for bringing an apple from France to America with out declaring that she was transporting agriculture.

Looks like its done at 1.050 so it will end up 12.3% ABV. Over all I'm pretty impressed with the yeast making it to 65% and pushing past the Wyeast ABV tolerance. That was also with no yeast nutrient or any oxygenation other then the good ol' shake till you can't method. The sample was better...

Youtube. Or if the wife is home yard work, clean the garage or truck.

Most of my favorites are already mentioned but London ESB(1968) is always in my fridge.

Mash temp? US-05 and Wyeasts 1056 seem to always finish in the high 80s for me as well. Ironically I just made a blood orange American wheat today with 1010 that was mashed at 152. It is cool you got it revived after 6 years. My frozen bank only has 1056 and 3056. I kind of gave up on freezing...

In fairness from the one video I saw it looked like they just take edible glitter from cake decorating and added to any beer after its poured and gave it a swirl with a spoon.

https://www.homebrewtalk.com/forum/threads/no-just-no.646783/ Might find the information here :yes:

You defiantly want it to be clean. It doesent need to have a mirror like shine buy you dont want old hop crust or sticky caked on sugars from a month ago going into your fresh wort. I'd also stear clear of dish soap. It will leave a thin residue that might alter your final product. The go to...

If you want to darken it you can use carafa I

Is it still there when you've bottled a batch?

Love the idea, I don't think I can swing it since it's construction season but subbing to follow the fun.

https://www.bjcp.org/docs/SCP_BeerScoreSheet.pdf Remember its an opinion, brew what you like.

You guys put out some nice looking work. I just started making labels in Nov 2017 with adobe CS2 from 2001 maybe. Yes my computer is that old. My favorite is my avatar but here are my few others.

You lost me at 50 gallon batch... How much yeast would you use to start a 5 gallon starter? The biggest starter I've ever done was this week for a Darklord clone and that was two separate 2L starters with about 250 ml of harvested yeast in each. For a 5 gallon starter I would probably make a...