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Dredged up this thread in a search. My wife adores SLH from Port Brewing. I would love to make her a couple of cases. In all my web searching, this is the closest to a recipe I've gotten. Anyone have any suggestions? I'm a little worried about the brown sugar creating odd flavors once it's...

Thanks to everyone for your replies. I gave it a little shake up yesterday--nothing too vigorous. Left the lid on and rocked it around a bit. Also decided to keep it at 62 F. It took about 36 hours, but it's happily bubbling away now.

It's an APA. I pitched dry US-05. and the OG was 1.052. It's at 62 F and the lock hasn't started bubbling yet.

I pitched my yeast 12 hours ago and just realized I forgot to shake the bucket before putting in the ferm chamber. Should I leave it alone or pull it out and shake it up? Thanks