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About 5.5 days in, krausen is thinning out a bit.

5.5 days in, krausen is thinning out now...

~ 80 hours...

I gots schooled on another thread that lager yeasts take longer to ferment and RDWHAHB... :o Here's pics of ~36 hours and ~80 hours in. Swamp-cooled temps holding around 66–68˙. Looks tasty to me.

I was just thinking tonight that I'd like to meet a few others in "the life" (hah) and try someone else's offering. I honestly haven't known anyone else who has brewed much it al all, so I'll admit that I can't really remember trying homebrew from anyone else. But since I'm only on my third...

Yup, been going there for a few years. Cool label tables! :D

I was thinking about this one: http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_27741_-1?N=77985508 ...The price is right and there's an Academy right up the street. :D

Yeah, I was planning to do secondary (though I know some would disagree) mainly 'cos the chocolate addition made the wort appear pretty muddy/opaque. Even though it's meant to be a fairly heavy stout, I still want to try to clear the muddiness from it if possible. I did use Irish moss at the end...

That spigot doesn't look like one you'd be able to take apart to clean, though I could be wrong.

Thanks for the input, y'all! The yeast was Wyeast California Lager 2112. First time with a lager yeast, and first time with a starter so yeah, noob affliction. All my previous experience has been with ale yeasts, so I guess they like to get crazy right off the bat. I'll put off taking a reading...

Here we are at ~36 hours in... It has about a .75" krausen, and no "explosive" activity—not sure if I should have even bothered with a blowoff hose, but it's in place. Definitely still seems slow. Temps are in the 66-or-so degree range. I'll take a hydrometer reading tonight and see how...

I understand the lager yeast issue... I know this it a very, very noob question to ask, but I can't resist: Do the "clusters" in the photo look like normal early activity? :o Like I said before, I'm used to pitching straight from the vial/packet and I usually see pretty vigorous activity early...

Brewed the stout from this thread yesterday: https://www.homebrewtalk.com/f12/feedback-idea-christmas-fruitcake-stout-340227/ ... First time using a starter, which did about ~ 30 hours on the stir plate. Wyeast CA Lager 2112, 1 smack pack. Didn't settle out the yeast, just pitched the whole 1L...

Hmm... ~10 hours in after pitching, and this is all I'm seeing... Having a bit of a "is my beer ruined?" moment. This is the first time I've used a yeast starter, so I was expecting to wake up to crazy activity this morning. :confused:

So the recipe on this one predicted 1.055 OG, but I added an extra ~300g of DME I had to the 1lb required, plus it already called for 6 lbs of dark LME, so I seemed to have sweetened it up to around 1.064 or thereabouts. More beer porn attached...

Are you primary fermenting in a 5-gallon carboy? If so, you might think about using a 6.5-gallon for primary next time, plus a blowoff hose, of course. The extra headspace will keep things from running amok. Use your 5-gallon for secondary, if you're into that sort of thing. :D

Okay, getting set up... Just waiting for my wife to return from the store with the distilled water. :D

I'm going to be brewing tomorrow, and as it's 5000 degrees outside here in Central Texas, I'll have a ghetto swamp cooler in place to keep the temps down. I currently have a stick-on Fermometer on my 6.5 gallon carboy, and a cheap digital thermometer with a stainless steel probe...

Red Bull has got to has one of the most disgusting flavors ever... But let me know when you go for an Ipecac Stout. I'd at least like to be there to watch from a safe distance.

Oh, and by the way, I apparently sausage-fingerly screwed this thread from the get go... The video I quoted in the first post actually recommends 2 cups water to 1/2 cup DME, NOT 1 cup DME. :o Still, since then, I've found the 100g DME/1L of water ratio in other places as well, so that's what...