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It’s not air tight? How so??

Has anyone else encountered freezing of beer? I was lagering at 34 and it froze beer around the rod (maybe a pint or two total).

Entered. Thanks!

Word to the wise - DO NOT USE THE CHECK VALVE ON THE BLOW OFF TUBE FOR ALES! I know the instructions warned not to use the check valve for ale - but I thought the blowoff tube attached to it would solve that problem. Nope! Beer and hop matter exploded everywhere from the top due to pressure...

If you email them and ask nicely they might just send you a new one for free

Barleywines are an advanced style. Without some more advanced equipment and methods, you’ll be hard pressed to make an even relatively decent beer. Pure o2 set ups are like $60 and will last for a long time. You might spend that much on barleywine ingredients - no reason to cheap out at this...

Pffff those bottles are fine. Put them in a box for two weeks if you’re really worried about it. After that put them in the fridge and enjoy.

Pretty sure it’s not currently in production, but imperial corporate is the best west coast ipa yeast I’ve ever used. Perfect for a DIPA

Odd 13 recommends .5 pitch rate. It’s what I use - I’m a believer

1) probably, since the yeast likely wasn’t fresh 2) maybe, also maybe you mashed too high or you’re using extract 3) maybe so, maybe not. Depends on the style/process/ingredients - I purposefully make my NEIPAs and imperial stouts finish higher than that 4) stop shaking your carboy, package...

I agree with the above. I would add more souring bacteria (yeast bay, commercial dregs, etc), age for 6-12 months, then rack onto 6-18 lbs cherries (2 lbs will be a kiss of cherry - use more if you want a strong cherry component)

Did you dry hop? (Hop creep could explain this)

Seems like the Brett and Sach wasn’t healthy enough to dry the beer out. So if you want it to dry, add a fresh pitch of Brett. If you want it to get more sour, pitch more bacteria/sour dregs

I’m a few brews deep and I love mine! Works great for lagers and hot fermented kvieks (or any brew). If you want to lager in it, it will need to be in a cold place (can only achieve about +/- 25f of ambient) but you should at least be able to ferment lagers in it. Only problem is it needs an...

I always assume 1 B/ml. You can adjust based on liquid to yeast ratio (per this Wyeast chart). https://goo.gl/images/ipGdj9

In theory, yes. Pitch high, ferment cool, get fewer esters

Weren’t the E2U trials (that found similar results for dry vs rehydrated pitches) conducted on wine?

Yeah, my guess is sulfur

No, never secondary! (Unless you’re bulk aging a beer - like a imperial stout or a sour - even then I wouldn’t do it). You risk picking up oxygen and contaminants- you have nothing to gain. Secondary is an old wives tale - we’ve moved on!

Don’t water it down, more likely to make it worse than better. It’s just 1 gal - try try again!