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I fail to see the problem in this. I actually envy you. Typically I just freeze 2 liter bottles and toss them into the sink. I end up waiting an hour for cooldown. What you have done is alot more work but quicker. 60 is cool but you can pitch from there. Eventually the yeast will work the...

I drink it occasionally to remind me that even my worst science experiment of a brew is better than anything BMC could brew in a lifetime. : ) YMMV.

+1 OTOH I regularly go straight from bucket to keg, cool n gas and 2-3 weeks later the brew is excellent. No room conditioning at all. Sometimes when I've run out of space in the fridge I'll leave beer at room temp for months (or longer). In those cases, the taste does improve of course, but...

I read alot of stuff in the archives that said a high yeast count (which I probably have since I have a mean starter) usually will overtake wild yeasts and spores. Since this situation involves a known contamination, I boiled it up to 170 and crashed it. I hope it doesn't affect the flavor too...

It happened again. My syphon hose had a bit of mold growing inside it and I didn't catch it until it was too late. This time I might be lucky though. I had just finished cooling a batch and had run some water from a hose I thought was santized into the fermenter to top the beer off and I...

Yup, but when I do use it it's to obtain FG, never OG. Too afraid of something going wrong with the wort. As long as I can get it down below 1.015 I'll just move it.

Sig says it all. However with the economy being what it is these days alot of tech work and some artist development gets thrown in for good measure.

Mid 70's for most yeasts. Yeast are exothermic so they raise their own temp just by working out, by as much as a few degrees. I didn't believe it at first until I applied a temp strip and saw the temp drop after active fermentation. If you have yeast working in a room in the mid 70's you can bet...

FWIW I had someone identify an infection in a beer that did not appear infected at all. Just because it doesn't have hair on it doesn't mean it's not infected. With that being said, I went through a similar battle on several successive batches and after several changes to my methodology I...

It never hurts to be reminded of what we don't know (i.e. humbled). Just when I think I'm starting to "get" this brewing stuff you guys throw out all that chemistry crap and confuse the hell out of me. Keep it coming. One day I'll figure it out.

001. I love my Cali style PA's

+1. Some folks on here have suggested shaking the hell out of the bucket and moving it to a warmer room when running into that problem. Works for me every time.

Thanks for answering. It sounds like this might be perfect as I'll be brewing it inside of 3 weeks. Thanks!

Well apparently I'm the only one here who'll admit to doing this and I'm not the greatest when it comes to describing flavors. The completed starters I sample typically display a fruity smell upon opening and taste yeasty and bittersweet with a malty edge. I would not describe super oxidized in...

Wow. That's for real, you're not messin' around.

Try it enough and you get a feel for it I guess. I had a few batches go bad a ways back and I narrowed it down to funky starters from off yeast. Ever since I have sampled a bit of the "non-hopped nastiness" to gauge whether or not the yeast is carrying something bad with it. I'm not saying it...

I ran a search on this and didn't find the exact situation so I'm posting. Forgive me if this is been covered recently. After kegging I typically wash the yeast cake and store it in a Mason Jar but tonight I decided to harvest the entire yeast cake for the first time, since I'm brewing the...

I don't and never have decanted my starters. I do sample before pitching though to make sure there are no off flavors. Shake vigorously before pitching and dump. I figure more ounces = more beer!

Agreed. Post it. Don't flaunt it. : )

Thank you all for your thoughts. I'll doublecheck the seals (though if there was a leak I think my tank would've drained after 3 weeks). To the best of my knowledge the keg was properly conditioned. It was kegged, purged, cooled and 24 hours later CO2 @ 10 PSI (@ ~35 degrees) was attached...