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About how soon after pitching would you typically see activity with Notty at about 60 degrees? I'm used to using that yeast at around 67 and typically get activity in 12 hours. I've got some cider sitting at 60 degrees now and three days into it no activity. I think I'm gonna pitch another packet

^^^ do you ferment the safale at the regular ale temps?

I just cut it with a dremel.

I made ten gallons a month or so ago. One corny is gonna age for a long time but I'm going to tap the otehr corny soon - because i had an accident and knocked the keg over while filling. I saved about half the beer but it got severly oxygenated in the process. On the plus side- my family room...

I added non-pastuerized fruit juice to secondary without pastuerizing. I see that most people pastuerize or use juice that already was. Any reason for me to worry about anything?

zman. are you actually in windsor by chance?

I usually aerate then add yeast. When pitching on yeast cake should i aerate the wort first or is it ok to aerate the beer once dumped on the cake. What are your methods for doing so? thx

I got some beer in a keg that I want to dry hop. Am i risking oxidation by gently placing a teaball filled with leaf hops in the keg and then purging? Or shuold I rack to another keg with the hops already in said keg? Thx

hurray! I will be there!

yes. It seemed like a lot of sugar. but I followed jamil's recipe which was supposed to be a clone of duvel. Only thing left to do now is let it sit for 6 months and then see what it tastes like:mug:

6 lb sugar for a 10 gallon batch and mashed at 149. I always finish pretty dry do i wouldn't be terribly surprised if my thermometer is off by 2 degrees or so Funny thing is one 5 gallon fermentor didnt stall and finished at 1.007 (perfect!). the otehr 5 gallon batch I had some issues with...

Belgian Golden Strong. Starting gravity 1.074. Based on Jamil's recipe. It got stuck at 1.030 with WLP 570 and I added a packet of notty. It finished at 1.001.:eek: Tastes fine (but young, flat and warm) but I'm a little worried there was something else going on with it. Anyone ever had a...

well ya this is what I was wondering about. Again- i poured the beer down the sides of the bottle very slowly. But I can see why it runs that oxygenation risk. I'm guessing the fact that it was in the fridge the whole time cut down on the effects of oxygenation? Maybe long term storage it...

Keg into pitcher into bottle. I tried an experiment 2 months ago- I sanitized and chilled a bottle. Poured from keg into a glass pitcher with a small lip then poured from the pitcher into a bottle making sure not to splash anything. Then I put a cap on, held it on with my thumb and turned it...

Ok. I brewed this (for the second time-1st time turned out awesome) but with pilsner malt instead of pale 2 row (LHBS out of 2 row entirely :mad:). it has a very nopticable pilsner taste that is kind of nasty - like a budweiser with more of a nasty kick to it. I've let it age for 2 months but...

no way! use the slapchop! You're gonna just throw your money away on other stuff anyways. If you get the slap chop now they'll throw in the graty for free!

i just made myself a pre-chillerthat worked pretty good today with the regular water temps at about 80. just an imersion chiller before the immersion chiller which I dstuck in a bucket of ice water

Is secondary necessary for strong belgians? I dont have any experience with belgian yeasts yet. I'm brewing up a 9% golden strong and am debating on doing a long secondary or just straight to kegs like I would do for most other beers. If i do go straight to kegs it will sit for about 6 months...

I'm brewing the JZ recipe this weekend. Does that yeast (WLP 570) really need a secondary? I hate doing secondary's i was just gonna rack to a keg after a few weeks.

chaos thx so much for the detailed info!:mug: I hadnt even thought about the auto-siphon issue but that seems easily remedied.