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I'm about ready to keg a batch that happens to be the same beer (with the same parent yeast strain) as the batch that I just emptied out of a fresh empty keg. It occurred to me, since the beer is the same, the yeast is the same, and the keg was fully sanitized when I kegged it the first time...

A few weeks ago I posted this thread: https://www.homebrewtalk.com/f163/bock-226162/ and https://www.homebrewtalk.com/f14/gravity-question-222046/ To sum it up, it was a Bock using WL SF Lager that had stalled out at 1.03. Despite multiple efforts to revive the lager (including adding more...

Well, the plot thickens. I went ahead and tried a few things to speed this batch up and I've got to say this is really stuck. In the last two weeks I've tried the following: 1. Raised the temp to 68 (!) which is really high for a lager (even a common). 2. Shook the hell out of it. 3. Added...

I know, my question was since I have the stain blocker stuff already is there harm in using it to clean kegs or is there a significant reason why we use the "free" stuff. I just want to rule out personal preference as a reason for the discrimination.

Years ago when I started out on here I had picked up some corny's that had an unbelieveable Dr. Pepper smell in them. Some guys on here suggested washing with Oxyclean (laundry detergent I assumed) repeatedly till I beat the odor. It worked, well. Now I'm out of my original tub and I asked...

That is so interesting to me because I make starters often and they krausen more often than not. I can only recall one or two that appeared to "do nothing". I don't even have a stir plate... I guess I'm lucky or I'm adding too much yeast to the starter. I try to use alot to get the population...

I should update that you guys (and the LHBS guy) we're right. I brewed up a small DME starter last night and within hours the yeast were chugging away. This morning I awoke to a krausen head 3" tall. It's odd since this is what usually happens the first time out, but with yeast I'm...

Well in fairness I can't see since it's a white PET container that my extract came in. It's a good vessel since it's big enough to contain the yeast and white enough to to see stray dirt and particles. I certainly don't mind assuming the cake is good, decanting, and creating a new starter to...

About a month or so back I went to my LHBS and picked up a vial of 001. The expiration date was 4/15/11 and since it looked pretty healthy I ended up not using the yeast until last week, on a starter. Well I made a 2 pint starter (1 cup DME and a pinch of nutrient), cooled and pitched. I never...

Good advice. Let me check the beer today. I'll post back with my results in a few weeks once the beer has started to age a bit more. Thanks again.

Thank you all for the clarification. I do have room for a spare keg to sit on gas for a few weeks which is what I pretty much end up doing anyways. (10PSI, 2-3 weeks, etc, etc,) I have never transferred after conditioning because at worst I loose maybe a cup of sludgy beer of the first draw...

The yeast was a used cake of White Labs WLP810 San Francisco Lager. It was leftover from a Cali Common (which calls for elevated temps). I kegged the Common and pitched onto the yeast the same night (part of why my gravity came in a bit high, I miscalculated volume because of the trub). The...

Well this clocked in at 1.072 (the target OG was supposed to be 1.067 but I missed it a bit.) So I guess I move this to carboy this week? Since it's a lager conditioning near Ale temps (at 60) does the secondary also need to be cooled or can it sit at room temp?

I brewed up a Bock/lager about 3 weeks ago. I haven't taken gravity readings yet but I'm probably going to before the weekend starts. My reason for writing is that I had heard someone say that this was the sort of beer I should leave alone for "months" not weeks. (Typically, I keg every beer...

4 MONTHS???? Holy crap. I was only planning on keeping this in primary for 3 weeks and kegging it. Glad I posted. I'll need to read on up Bocks then to get an idea on what I'm doing.

I just finished brewing a Bock and dumped the wort onto a fresh yeast cake. Usually when I go to top off I measure up to the 5 gal line (which I verified was spot on). For the first time I dumped my wort in and realized the trub kicked that marker off a bit. I grabbed my hydrometer after...

The yeasties are up to 76 now since I'm running behind...go figure. At this point the wort will be colder than the yeast. I love your signature quote. That says it all....

Thanks, didn't realize how silly that sounded till I heard someone else repeat it. You got this gist of it, I might be over analyzing it. I'm just having images of the fermenter open for a minute or so while I'm pouring through the strainer into the bucket. Not sure how all the variables...

I'm making a Bock tonight and rather than start over I'm repitching onto a completed cake of a Steamer/Common (which will keg shortly before I pitch the wort into the bucket) Question: Never done this. Any methodology of getting the wort into the bucket without contaminating the crap out of...

ok, I'll try this tonight and report back.