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Did you chill your wort? If so, how? (IIRC hot side aeration can cause "soapy" flavors...). If you chilled, did you aerate before or after? And generally the rest of the advice is good. Do you have another brewer in your area? someone who might be willing to do a batch w/ you so they can help...

One other note; if you are 24 why do you need a PO box for yeast?

Lalvin d-47 is what I use for EdWorts Apfelwein. Also see THIS If you are indeed going for "KRUNK" this get some applejuice, pour in everclear, and chug. Its cheaper and easier.

What is the pore size on the stone? 2 micron or .5 micron?

So i guess the ferment is going nicely :rockin: What are you going to do?

He's not being a ******; expressing concerns about violation of forum rules is simply looking out for our community. And name calling generally makes one look like a ******. :D If you want to discuss alternative yeast selection for cider making LOTS of people here will happily talk to you...

Um, maybe transfer 5 gallons from each FGB into carboys? or Ale pails? It would give you the necessary headroom in the FGBs.

That procedure works. Other procedures here probably also work. Generally, in brewing, there's more than one way to do it. I use mrmalty's b/c it works well for me. YMMV.

If you haven't read the mrmalty link from earlier in the thread I highly recommend it; its how I got starter w/ starters.

Dunno. My single lever corcker (corona?) floor corker puts Belgian corks into Belgian 750 bottles w/o a problem.

Welcome! Valdosta? IIRC some damn fine onions grow there. Brew Strong! :mug:

BYO had an article on using a floor corker to accomplish this last fall I believe...its how I do mine - if you want details PM me.

My chickens *LOVE* them - chicken crack!

+1 to good advice. At this point just add some fresh yeast, RDWHAHB. It will help your beer dry out; they only other advice I have is to be patient.

ESB - not had to drink but some real flavor for the "real beer" drinkers and friendly for the MGD crowd.

I assume you are going for ~5 GAL? If so you might consider adding a fan blowing on the boil to help you get down to you target gravity faster...my $.02

Oh yeah - might warm it up a few degrees.

Parameters Low yeast count - 3 vial recommended (mrmalty.com) Low O2 for the OG 3 weeks and still dropping My $.02 - watch the gravity, and consider repitching w/ a larger volume. Or add another tube. I'm not a noob but not an "experienced" brewer - think I'm on my ~17th batch. YMMV...

If the starter is rocking along at high krausen when you are ready to pitch, take it off the stirplate and pitch...otherwise you can let it finish attenuating, and chill to settle the yeast. Decant and pitch on brew day. What is the OG of your (intended) beer?

I'll up the ante - 1 6pack of ML.:cross: Srsly - enjoy and PLEASE post a review!