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Reason I'm asking is I'm wanting to cold crash another batch, so I need to remove what's in the right now before I can do that.

Room temperature isn't 70, lol. Try 77 - 78. There in lies my question, if I have it cooled for 7 days then let it room up to 77 degrees (just an average, sometimes it's 75 in here) will that produce any off flavors?

So after 5 batches of stouts/porters with a lot of off flavors, butterscotch smell, I realised I was fermenting way to hot. House stays at around 77 degrees, I was probably fermenting in the 80s... Anyway. I converted a chest freezer with a thermostat controller to keep my fermentation's in a...

Why do you invert?

Is there activity now, anything visible, did you take a gravity reading?

So you're only using 2 drops of yeast and that grow enough to pitch? Between steps you don't decant, just keep adding?

I bought one on Amazon, no problem. A friend went into a local homebrew store and they said they aren't allowed to sell them, thus the original post seems accurate on that accord.

On a completely unrelated note, have you ever stuck your head down into the freezer after a few days of vigorous fermentation and inhaled? Wow!

Why not just drink a beer? It's not going to harm anything. http://www.bbc.co.uk/news/health-18506174

When everyone talks about fermentation temps, is the general consensus ambient temps, or are you guys measuring the actual temp inside the bucket/carboy? If we're talking about fermentation temp, being ambient temp, could level of active fermentation potentially change it from batch to batch...

The ambient temp to 82 or the wort temp? I brewed some about 4 months ago and it fermented at what my house was, around 76 / 78 ambient. Yeah, it probably fermented really hot... After ruining a few stouts from off flavors of high fermentation I have a freezer setup now. Curious how the Chimay...

Interesting, I may give that a try now that I have a freezer with a thermostat to ferment in. How long does it take 5 gallons of 75 degree wort to drop down to 50 degrees?

I guess we'll see how it tastes. I can understand the off flavors coming from yeast fermenting at the wrong temperature, for it's duration, but if you pitch 40 degree yeast into 70 degree wort, the yeast will be up to temp within minutes, and by the time it starts fermenting it'll obviously be...

It's interesting that a lot of instructions say to let yeast warm to room temperature before pitching. I recently found the topic about pitching it cold, and from my experimentation it does indeed start faster when pitched cold and ferments more vigorously. I just brewed the Jack'O Lantern...

Soak them in oxyclean, it dissolves the glue and after a few hours the labels either float to the top or the water or very easily are removed. Then you just take a sponge and wipe off the glue residue.

I would have rather seen them blow up craft beer, at least that way they would have had to buy it and the companies make a profit, instead of BMC. And that was the smallest explosion I've ever seen, pretty unimpressive. I wonder what they did with all of that glass, sweep it into the canal?

I'm thinking you're probably going to have to let this age 6+ months. It sounds like a wine.

I've actually had a commercial beer that was bad. A friend brought over a sixpack, he had one of them previously and said it was horrible, I opened one and tried it, it tasted fine, drank it all. Another friend opened another one, he's like "Man, this tastes weird" I took a sip and the first sip...

I added the amylase today, I guess I can let it go a few days and then check the floaties again, if it's not worse I'll throw in the hops for a few weeks then bottle.

Yes, that was the recipe. And here she is...