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Hello....

Dancin', dancin' dancin' It's a dancin' machine --> :ban::ban::ban::ban::ban::ban::ban::ban::ban: (Watch 'em get down)

Did I break a rule? In DR&MM?? My bad........... If I did, sorry :( Otherwise, WINNING!!!1!!one!

Wut????

First!

Toss it. No sense bothering with it if you can grab another pack. It's been compromised.

That's good to know. Thanks for the feedback guys. I'm positive that I'm paying less in rent than market value, but I'm not in a rush to leave necessarily. However, if I see something that looks like a good deal I am feeling inclined to take it at this point as it is really just a matter of time...

I've been renting a nice house for the past couple years with my wife and kids. Sure, the house has its quirks and flaws, but we've enjoyed our time here. Meanwhile, I've been working with a buddy to bootstrap a business and hopefully build something to provide a lasting and comfortable future...

That's a about 82% apparent attenuation, which is pretty good for Golden Light. I didn't have that kind of luck with it when I used it, but then I also used the DME so maybe that had something to do with it. I usually got 75-80%, and I worked off the assumption that I'd get 75% unless I added...

He missed a "[" in the beginning of that quote so it doesn't read right, but that particular comment was one I made earlier just to say that if he really wants to get into making starters, don't bother with dry yeast and get a liquid culture instead.

Nice! You'll probably be surprised how different it will taste once it's carbed up. Congrats :mug:

Don't sweat it. Rehydrate your yeast, aerate your wort, and pitch. I've done no-chill brews a number of times where I leave the wort to chill overnight (in Maine winters, this is my go-to method for chilling) and I follow the same routine as when I use my immersion chiller. No need to be...

Might be too late, but I find 05 throws some peachy flavors when it gets below around 65. For pitching temp, it's not that big of a deal, but if it were my beer I'd want to make sure it came up to 65 as quickly as possible after pitching to avoid those flavors.

Sounds like you've got a good plan in doing a full boil on your next brew. As far as temp goes, the most important time is the first few days - until just after peak krausen - and the temperature you want to be concerned with is the temperature of your fermenting beer rather than the ambient...

I asked a question and gave information... in the beginners forum... about a technique the OP may or may not know about, and one that helps with clarity, which is the OP's stated goal. I thought it seemed relevant. I didn't assume anything :confused:

Have you ever tried cold crashing before? I bring my beer down to about 35 degrees for 2-3 days immediately before packaging and it helps clear things pretty well. Something like that might help you minimize your time in the secondary (or, more specifically in this case, the bright tank) and...

Since you have stated that you are decided in your intentions to transfer, I'd say do it as soon as you know you are at final gravity. I'm assuming when you say "second fermentation" that you just mean transferring to secondary, but do you actually mean you intend to add more fermentable sugars...

Did you use a refractometer to take the gravity readings, or a hydrometer?

Subscribed! :tank: Can you strain the sludge and boil the liquid down to concentrate the sugars? Or have you already added the yeast? Also... insane. I love step 6. Edit: I'm guessing you must have already added the yeast balls based on the dates. Disregard.