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Why don't you just try rousing the yeast? Sanitize a racking cane, or some other long object and stir up the yeast on the bottom to resuspend it into your fermenter. You dropped from 1.058 to 1.024, so you have obviously had some activity. I don't think your fermentation is stuck yet. It...

Oh man, I would've given that guy a knuckle sandwhich to snack on.

Hee hee, all in good fun my man. :mug:

I think it's Nottinghams fault that people are "idiots" and that other people spout "obnoxious drivel." To test this theory, I rehydrated some Nottinghams and then came back and checked this forum. And voila! there were still idiots AND obnoxious drivel, showing that Notty's is clearly...

Yooper: I have dry hopped in a keg that was in my keezer the whole time. I left the hops in for about 3 weeks, and it came out VERY grassy. No grassy flavor at all at the time of transfer. Now I used homegrown cascades that were only a year or two old plants, so maybe I didn't have enough...

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That's why I also slap on a stainless steel scrubby to my diptube; it takes care of the trub, irish moss, and most other tiny particles left in there.

You can put a stainless steel scrubby on the end of the diptube to serve as a filter; I do that and it works quite well. Or just step up to one of these bad boys and your troubles are behind you.... https://www.homebrewtalk.com/f11/hop-strainer-34303/ Look at post 3. I made one of...

Hmmmm, that's a good point. They have various angles of sprayer attachments, 40 degrees being the least acute. Not sure that would be enough angle to get those tough to reach spots higher up in the keg though. Call it paranoia, but until I can be completely confident that all the grime is out...

What about using a pressure washer with a bend on the end of the wand? I was thinking about something like that to really power out the grime.

How long do you let them age? Set some aside and really let it age for a couple or few months and then give them a try. I bet you lose most of that "yeasty" flavor and your much happier with it.

It would be just fine. You just release a little excess pressure and the co2 in solution will still be in there.

Just take it firmly with both hands, and shake vigorously! Just kidding! Just chill it and slowly release the lid, you might want to have a pitcher handy and pour some in if it starts gushing.

^^Cool setup

The grind level is a good point; is it even adjustable?

Seems like it would take a long time to grind enough grain for an AG batch.

I wouldn't sweat it. Probably had CO2 suspended in it and its being released. How did you dry hop? Did you put the hops in anything? Sometimes if I dry hop with whole hops in a muslin or grain bag, there is air trapped in the hops that releases into the beer and within a day or two it will be...

Holy Crap. That's awesome. mod edit- photo removed. Keep general forums safe for work! Put "iffy" pictures in Drunken ramblings.

yup, what she said. Added for actual OG and FG and you'll get the real skinny.