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I don't stir unless I add the priming solution in after the beer is in the bottling bucket. Like someone mentioned if the priming solution is in the bucket before you start racking the beer over, it should mix on it's own pretty well. Have you had the issue before with regular crown caps?

Maybe a little impatient. I don't wait quite as long as some folks but a week at serving temp can make a world of difference. Of course it depends on the specific beer...

I have one of each - both work great with predictable efficiencies. The round 5 gal has a stainless braid and the square 15gal has a copper manifold. I just use the cooler that is appropriate based on the volume if the grist.

What about some large food container that restaurants use? I guess you'd have to go to a restaurant supply place to check them out or order online. Just speculating...

If you're doing a 60-90 minute boil, you'll probably be fine with DMS... Unless the grain bill is heavy on pilsner, definitely go for the 90min boil. I vote for below the return to be below wort level. Are you going to be pumping this while the wort is hot/boiling? If so, I don't know how...

So just to make sure- you didn't have the bazooka screen on, right? Yes, the bazooka should help a lot. Also you might try to use hop bags to reduce the material that could cause a clog again. Be sure to clean out the CFC really well too!

Top off for sure. DMS has a cooked corn/vegetal flavor & aroma.

That makes sense. You got it though - I have a 14 gal kettle also - originally for when I was able to brew outdoors on a propane burner. My situation changed and the 8gal size was perfect. I religiously use fermcap s to keep the boilovers at bay; it works great and I have never been close to a...

Is it an glass top electric stove? If so, I have a similar polarware kettle that is 8 gals. Shockingly, I can get about 7 gals to boil in a reasonable amount of time on that stove without any trouble. Sorry I don't know any of the wattage specs on my stove. JJL, I respectfully disagree - I...

I would leave it. The forced ferment usually goes farther than what the actual beer will get to. So maybe it'll be closer than what you expect. How did you perform the forced ferment? That being said you could add some boiled & chilled maltodextrin powder.

I get you. Sounds like you have a good handle on what the temps & changes in process will do for you. For those Belgians you cited before, well done! I'm always making an effort to make them dry enough. Did those batches have a significant amount of simple sugar? If so, that would play a...

I'm with Bobby on this- mash higher. What yeast are you using? Maybe consider trying a different strain that attenuates less? I guess it obvious but only change one thing at a time or you might not be able to tell why you are getting those results.

Good diagnosis man. Starters are great and almost always help. Let us know how the low pitch rate affected the batch...

Go for it with the 1332. Since you'll be harvesting you should be able to compensate with numbers to push the attenuation up. Plus, you'll probably be making a starter for the amber (right?) the harvested yeast should be nice & healthy.

I've seen a movie online that was similar: 2 Hands 1 Conical. I heard they used prop yeast though.

Yeah! Drink it!

For bottle conditioning you'll want to pitch more yeast as extra insurance. I usually get a pack of us05 or Cooper dry yeast to rehydrate and mix with in the bottling bucket. The last thing you want is a whole batch of sweet, flat beer in bottles! The bottle conditioning will probably take...

Sounds like it is working... Are you seeing any krausen or other signs the fermentation is going on (of course aside from the gravity dropping)? I often ferment in a half full fermenter and see all the normal things you would expect from a healthy pitch of yeast. I guess my point is size...

I wouldn't move it to a new vessel but that's just me. If your process is clean, it shouldn't be an issue to transfer it and maybe you'll pick up some more O2. I would probably go for dry yeast, use a couple packs of liquid yeast, or pitch a starter of liquid yeast. of course, the timing is...

I think the US 05 will go to 11-13% or so. I have had a 11.5% before from a repitched slurry. In the CYBI, didn't they elude to the fact that the primary yeast will contribute most of the fermentation flavors so you want to have the US 05 in first. That being said, I haven't used that 099...