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Ok, I'll wait it out. It's hard to be patient when it's been over 72 hours...mine looks like this on a smaller scale though :/

Wait, hold up--my brother's is on the bottom and his finally (just now) has activity. Mine on the top, you are saying that's not an infection? The fermentation is actually beginning?

Ok, just as I thought, my brother's finally has some action! There are bubbles in the blowoff bottle. Question is, I'm still at the wort stage--if that is indeed an infection is it still pitchable? Or do I have to dump it?

Hmm, but they weren't there yesterday?

My recent posts have been about no activity in mine and my brother's batches for about the past 48-72 hours. My last gravity check was around 18 hours ago and mine looked fine. Now it looks like this: and his like this:

What DME can one use for a starter and where to buy? I mean will almost anything work (like a light DME) w/o affecting the flavor? --this is if you already have wort and no signs of fermentation.

Well I can't make a starter now b/c I don't have the extracts anymore, right? Or morebeer uses a light dried malt extract and a yeast nutrient mix in their starter kits. I suppose I could do that? But they're on backorder..I guess I can just with a little longer and contact AHB like they say...

His target was 1.052 but he hit 1.062. The other thing is me--I did a Sierra Nevada Celebration clone (and hit the target 1.066) but again, no starter. They gave me two vials for that (I didn't opt for the 'yeast fuel'). I didn't know how to do a starter with liquid extract and/or if it's...

Has anybody ever had their White Labs yeast 'ferment' in the vial? We had a Dry English Ale Yeast that came from Texas (AHB) and afterwards was stored in the fridge for about 3 days. It then sat at room temp for roughly 13 hours--the ale pail took longer than expected to come down to the 70s...

My second batch is almost two weeks in the primary now and I was gonna move to secondary for a week. This is the ale pale bucket though with a spigot and not a carboy--if I were to use the spigot for bottling this essentially defeats the purpose of moving over, right (the beer again clears up...

That's exactly what I was thinking of doing. But I have some of my first batch still here, something else in the primary and my brother is ready to do his first. So maybe just something low grav for now..

Yeah, I was curious about a rough estimate..I mean I inquired about the strength with them and then he said 4-6 months. Of course I'm gonna be impatient :tank: I suppose I can do something else with it.

How long does something in the 7-8% range, or something like this need to sit before it's ready to drink?

So you also use it in the brew pot?

Starting with my next batch I was gonna start using the cooler method. I wanted a decent thermometer to measure the temp of the water while also using the sticky thermometer to keep track of the primary's temperature. What I also wanted to do is use this thermometer when I steep grains. Does...

I store them back in beer cases and cover w/ paper towels over the rims then tape the lid. I may hit them in the yard before sanitizing on the jet setting, lol! What a PITA. Isn't oxiclean just baking soda + hydrogen peroxide? I suppose I can give that a try. Or make my own.

Phew, lot of questions recently. This board has been awesome :mug: So I'm soaking bottles in hot water (12 at a time) with baking soda to peel and clean labels off. I'm not using an extreme abount of baking soda but a healthy amount since some are very stubborn. Basically I had three cases...

If I were to pitch it now, or pitch it later, does it need to be aerated more since its been sitting for a few (+) hours?

I don't have a chiller, and this time on my second batch I added about 3 gallons of chilled water to the 2 gallons boiled. Fours hours later and the temp is about 83°F. It really won't be until tomorrow after work (another 17 hours :() where I can add the yeast, and after searching I couldn't...

Right, I know that, hence why I said: :mug: I'm just wondering, if one did two batches of the same brew, but in batch A left all sediment in and batch B filtered most out, what the final differences would be. Anything subtle or notable, or is it just negligible to think about..