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Some 64 oz bottles can hold the pressure, others can't. Which is yours? Who knows. I wouldn't bother, mostly because every time you pour a beer from the jug, you will keep kicking up yeast sediment. The first pour will be fine, the next 4 will not. Unless you pour out the entire jug at once...

+1 on the spaghetti squash. It blew me away! I need to try it again...

Yes you can, another reason why AG rules. I often do what you are proposing- as my BK sits on my stove overnight to cool down to pitching temps ("no chill"), I give my yeast a final warm up. It is called Real Wort Starter (RWS). cheers!

what is edta? (nm I used the interwebz). I would work on diagnosing the cause of the metallic flavor, before doing the next batch.

Good write up and welcome to HBT! I have wanted to do something similar for sourdough bread. Besides wild yeast, some have made beer with the naturally existinf lactobasilus (sp) which lives on grain-- check out berliner weiss beers. A guy has a how to lacto starter on the Imperial BW recipe...

The default yeast in that link was S04, a well known dry yeast, which will perfect ferment the 1.060-ish OG. Or you can pay more for the liquid yeast and mess around w a starter. Either option is fine.

The rehydration step is also a viability check. If the yeast does not cream/foam up within 15-30 min, it may be DOA. Dry yeast are created(?) a certain way such that they only need rehydration-- adding wort/sugar for a starter actually delays their ability to ferment the beer. Lastly, dry yeast...

it will "work", ie ferment, but it would be "better" with a sufficient amout of yeast. You underpitched by about half. the yeast could stall out before it hits a good FG and/or give off flavors. cheers!

the yeast packet, at 6 grams, is a pretty small one. But you did rehydrate it, so that is good Other producers give you 11 grams or so. I have never used Munton's because it has (i heard) a bad rap. I am sure some people like it just fine. Next time choose yeast made by Safale Fermentis...

I would also suggest you read the seminal pumpkin recipe thread through, it is Yuri's Thunderstruck Pumpkin in the recipe database (spice/herb etc section). good luck!

The chart is not necessarily wrong: I don't think it is being read correctly. The chart does not say zero % contribution to flavor when hops are boiled at 5 and then 0. It says 10%. Given the amount of hops in the beer at those times (a lot!), it makes sense you are tasting flavor...

Yes there have been times where posters here failed to ship for a trade. People claim they are busy or lost their job or whatever. The biggest I recall was someone welching on the 12 Beers of Christmas a few years ago (edit: yes 2011 from a non-supporting member)-- which screwed 11 people and...

looks great, thanks.

Don't buy empty bottles... You know that they sell them with beer in it, right? anyways, there is a thread on HBT (probably in the bottling section) for people post if they have empty bottles; and look on craigslist too. Brewers who have moved onto kegging often have a lot of empties they can...

off-topic .. sorry! There are marked differences not attributable to scale (BM uses 2-row, US 05 and hallertau; the clone uses pils malt, belgian wit yeast and cascade; etc.).. plus the AHS owner admitted it was not representative, in the Blue Moon thread on here. He replicated Celis White...

new brewer = impatience. It has been only 6 days from when you first pitched the yeast, right?! Relax and let the yeast do their job. Brew another beer and let this one sit for another ten days or so. Then check gravity and decide if you need more yeast. For your next beer, pick a tried &...

The AHS Blue Moon "clone", which may well taste better than the actual beer-- does not use the known grain bill, hops, yeast, mash profile or boil time. So I would not necessarily expect AHS' heady topper recipe to be a good clone. Again it may well be a great recipe taste wise but does not...

Stick with the Crystal Geyser water and a tried & true clone recipe. cheers!

Looks infected: brett, pedio or lacto- not sure.

You are welcome. BigFloyd's post above mine has sound additional analysis & the yeast count numbers (which line up with Mr Malty too).