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Love this group! Thanks for the responses. So no real downside in using it. I did end up using it and I did notice that the trub had settled out very well, more so than past batches. Plan also to let this brew sit in the primary for at least a month after reading many posts on that subject...

I'm brewing a modified Red Ale and plan to use Wyeast London ESB, which is described as being a highly flocculation yeast. Do you think Whirlfloc is necessary?

Patients does the trick. Warmed the fermentation vessel with a heating pad, gave it a little time and it started it back.

Very little evidence of krausen. I gave it a rouse earlier today, if by tomorrow morning I don't see any activity I'll take a gravity reading and let you know the results. If nothing changes tomorrow is a re-pitch an option?

OK, I think I have a stuck fermentation. I brewed a partial grain Surly Cynic on Thursday 1/16. The next morning I had a good steady fermentation going, but the temperature was a bit low for the yeast at 65 degrees (Wyeast 3522 Belgian Ardennes 65-85 degrees). Before leaving town for the...

Great, thanks for the help!

The sweet sorghum, the kind used for pancakes and biscuits. How much did you use and at what stage of boil did you make the addition, or did you add it during fermentation?

I love sorghum, just bought some today and I'd like to try adding some to a porter. Anyone tried adding some sorghum content for the flavor? Any thoughts on using it at bottling time? Any ideas would be welcomed, I can also keg it. Partial grain is my speed thus far. Thanks for any feedback...

The beer came out fine. The orange addition was nice and not pronounced at all. It added a nice bitterness and flavor. Thanks to those that offered advise and support.

Thanks for the responses. So far it looks good and smells good.

I'm worried I may have ruined a good beer. I decided on a last minute whim to add orange peel to my weizenbier in the secondary fermentation. I didn't pasteurize the peel and added the entire peel of a medium orange. The info I'm seeing after the fact is: 1) I've added too much. 2) I should have...

Can anyone help with this? The secondary fermenter airlock had blown off and had been off for at least 24 hours when I discovered it. Do you think my beer is okay? Has anyone had an experience like this> Thanks.