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don't worry about it... it'll ferment fine. If you do anything ferment at a little bit cooler than norm. (60-65) and give it the normal 2-3 weeks in the primary. I'm sure you'll have a wonderful result.

call Brew Brothers www.brewbrothers.biz and they are happy to help you with kits and instructions. Tell them what you want and they'll pkg it all up fresh for ya and ship it out. Their prices are far better than any I've seen.

They send kegs all over the place... there is Huge demand and often long lines but not quite a month ago I got a glass for 4.00 at Bailey's Taproom in Portland. It is very good. Similar to Double Jack from Firestone in many ways. A little lighter in color and slightly more hoppy

completely different, it's worth a taste. not sure about 10 bucks for an 8 oz pour. damn that is price gouging!

Mash at 140 and pitch a gallon yeast starter lol

I think maybe wait till April to get a tally... Hopefully we'll have more people see this as time passes.

You should come out anyway on April 21st and share in our tasting

I'd go with this instead... http://www.synergybrew.com/complete_systems/custom-brewing-stands/

Thought we were using 1968... they are both ESB's so not too worried. At any rate congrats on the 6 gal soon to come! I'm looking forward to this experiment

Yes, reusing yeast if done with sanitation in mind will save you a fair amount of money and works well whew... lots of questions in that post!:ban:

I'd go BIAB. get a 7-8 gal pot, a nice heavy mesh bag and a decent chiller. Saves space and allows you to do all grain or extract from the get go. figure less than 90 for a pot, 50 for an immersion chiller, 20-30 for a really good bag, 30-50 for a false bottom and 30 for weldless a ball valve...

well... I would say maybe. if the head space was still full of CO2 you might get lucky and not have oxidized your beer. but then again you probably did. As i'd imagine co2 escaped during the shaking and was replaced by room air (o2). You'll know if it tastes like cardboard. You could quickly...

Have a nice tall glass of Barleywine when you get up and your headache should pass quickly :-)

Thus why I chime in on these, because from my experience I have had far different results and feel those less experienced brewers need to see both sides of the coin. I am happy that your processes work for you and am sure we both produce a very fine product. :mug:

I agree on controlling temps being one of the most important things... But have to disagree with the quantity of yeast portion... While it can effect some flavors and quality, I believe it to be much farther down on the controllable factors list. Quality fresh ingredients, mash temps...

Sounds awesome! Chillers make a world of difference! Lookin forward to getting some beer loving groups together and running.

I see this as somehow being used in a spoof of the Pace Picante commercials. "New York City!" also how is the proposed ingredients factored regarding percentage? if it's weight or volume that might be tough. but if each ingredient is weighted equally without factor to physical weight you could...

I'd imagine the perceived improvement is #1 carbonation. We are used to a carbonated beer and all that goes with it. effervescence allows the compounds into the air so we smell the beer as well as taste it better. #2 often times cooling beer will make off flavors less noticeable. ie. coors...

have you chilled them?

I would't let your wort sit... pitch it. and all will be fine. Is it ideal, no... But, having your wort go bad,sour, another yeast take a hold, etc would be far worse. 001 is not a yeast that makes a ton of off flavors when stressed from my experience. I say pitch it and don't worry about it.