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I got a side question, when you guys harvest yeast do you always make starters with the harvested yeast or can I just put the harvested yeast directly into the cooled wort given there are enough yeast cells? I have always made a starter but is it really necessary?

Yes just ambient room temp which was 65-67 so you are probably right. What did you do with those two batches? were they drinkable?

up?

FWIW I used two smack packs for the starter and shaked about once an hour for 36 hours. But I think you're onto something as far as fusels. It doesn't burn my throat and sinuses but it definitely gives me a headache almost instantly.

In the OP it says I fermented at 65-67 F. This is Jamil's Winter Warmer recipe, I followed it to a T.

Why is having a valve on your boil kettle important? So you can use a pump to whirlpool/chill faster? I just pour from kettle into fermenter to increase aeration.

I brewed a winter warmer mid october see recipe below. The beer is still relatively young for a higher gravity beer but before I bottled this past Sunday the 25th of November the beer was overly sweet and almost instantly gave me a headache. I don't know if anyone can relate to this taste? I...

Thank you for the response Chriso

Biermuncher, I substituted crystal 20 for your half pound of crystal 10. I realize now i should of used carapils or even crystal 40. Am I screwed or is it just going to be a darker beer? Followed the rest of the recipe to a T.