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Should I ditch the scoby since I used a normal 1 cup worth? Or keep the scoby and make a new batch of tea that has 1/2 cup of sugar?

My house has always been 70*, except for when I let the scoby just continue to ferment in the basement, which is probably 63*. I didn't understand your comment about needed a new scoby in 2 days. Are you saying that since it's not fermenting it will begin getting some bad growth in the sweet...

I'll go over what I did and see if anyone can help figure out my next steps! -Scobys have been in a hotel for about 8 months. -Took one out (same size as front jar), and sawed it with a bread knife as I couldn't peel it. -Kept the top and discarded the rest of the scoby -Made a new batch of...

I haven't had a chance to do much research yet myself, so I was hoping to get some suggestions from those who currently keg. I'd appreciate help coming up with links to all the pieces I would need to keg my beer. I normally brew 15 gallons. Just for example, which freezer/size would I...

Will be brewing my recipe from post #12 this weekend. I'll post results a couple/few months from now with the results.

Glad you clarified. I looked it up and you're right. I guess "visual migraine" is the right layman's terms we should be using -- not ocular.

They always come at inconvenient times. Got one a couple days ago again. I laid down for 30 minutes which is like 1.5 hours less than I normally do. When I got up I was amazed at how crazy my vision was. So purple, blurry, wavy, sparkly right in the middle of my vision Sleeping them off is my...

I used a 6.5 gallon glass carboy. I didn't actually cold-crash it. My basement is ~64 degrees, and I had my carboy submerged in water with an aquarium heater to get the temp up to 85. After turning it off and checking back on it a day later, it cooled down and sucked enough in to basically "top...

Probably 3 cups worth of cloudy sanitizer/ old beer blowoff junk. And I changed the recipe to be 5.5% abv.

F***. After I turned off the heat the disgusting sanitizer/old beer blow off container got sucked back in to the beer because of the cooling effect. It tastes slightly off now. This is very disappointing.

3724 is notorious for getting stuck and taking as long as it did. And this thing was actively fermenting for 7 weeks, no doubt about that. Yeast was in suspension, bubbles every second in the blow off container. Then the yeast finally dropped out of suspension and things seemed to be done. I was...

I'll turn the heat back on tonight to 85. Then I'll work it up to 90. I'll let it go for a week and check back on it. Thanks for the reply. Oh and I mashed at 148 like the recipe calls out.

I did make a new thread about this but it only has one vie so I'll ask this here (cliff notes version). I fermented at 83 degrees with 3724 for like 8 weeks and it finally cleared up so I turned off the heat. I waited a couple weeks and just checked the gravity and its attachments 1.009. Is it...

I brewed the cottage house saison recipe with a scaled back OG to 1.055 instead of 1.062 by reducing the amount of grain. I used 3724 instead of 3711 and I have had it submerged in water with an aquarium heater set to about 83 for 8 whole weeks. It was actively fermenting (visually) until that 8...

I brewed this beer 7 weeks ago. The carboy that I put 3724 into is STILL fermenting.

Yeah I'll normally do 10 gallon batches. Doesn't really make my brew day much longer and plus I get more beer :mug: In regards to adding some champagne yeast: If the sugars aren't edible by the saison yeast, I'm pretty sure the champagne yeast wont fare any better. It would if the only reason...

Want to see how different the same beer but with two different yeasts can look? This is a picture of this saison recipe that I poured into two different carboys and added 3711 on the left and 3724 on the right. The 3711 (left) is soooo clear while the 3724 is insanely cloudy.

Actually you might be right. The attenuation you got by going from 1.070 to 1.014 was 80% (using this formula [(OG-FG)/(OG-1)] x 100). According to Wyeast the attenuation of the yeast is between 77-83%. You definitely didn't hit the max alcohol tolerance of the yeast (which is 12%). So my best...

Since you don't have control over the mash temperature they used for the extract, don't expect to get the final gravity as low as the OP. But you are doing the right thing by raising it to 80.

heh, yeah there's no doubt there will be extra "funk"