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Nailed everything.

1.004. Fermentation happened enough. Taste like flat clean beer. I decanted it down to 500-600 ML swirled it. It’s inside warming up.

I have a 3L flask on the way. Should be plentiful. the Masonite jar is starting to fermen now. This is going to be the big pitch for the RIS. I calculated that I need nearly a week in advance to make 2 steps.

I’m totally going to decant this and feel good about it.

I’m doing the pitch cold method. Seems to work well for everyone. So I’ll leave it in the fridge until it’s time to pitch.

I’m thinking to decant just enough to fill up the hydro jar, then shake and pitch the rest. I’ll test the FG for yah!

would you guys be tempted to decant that in a few hours?....or atleast do a semi decant? that pitch rate is like .85 per plato.

Overnight

A couple hours on fridge. You can see a difference.

It’s a little noisey, but it’s a proper stir.

The RIS is started.

The glass carboy failed the stir test. Too much of a concave on the bottom. however my 1.5L mason jar passes the step for a 1L starter. I’ll use this for the first step. in the next few days I will pick up a larger 4-5L flask for the next step.

So agreed this guy can be moved to the fridge? we’re talking about 1.059 wort here....

It’s hard to believe I shouldnt brew tomorrow. That yeast fell down pretty fast....in the fridge for 12 hours would probably work...

10 minutes. Time for fridge? If so, I will need to magnetically get the stir bar out. Almost finished the wine...

6 minutes.

I don’t think 28 hours is rushing it. This is 5 minutes after turning it off...

Was hoping I can transfer it to the fridge tonight so I can get started on the RIS starter...is that still a possibility?

This is 28 hours on the stir plate.