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all im saying is ive used the recomendations of the yeast companies and i dont have problems with stuck fermentations, high f.g's, or low attenuation. i dont see a need to use different pitch rates than they recommend if those things are workin out like they are.

Call me a sucker, but I have NEVER had an issue no matter WHAT yeast I've used.

Wyeast says 1.060 and White Labs says 1.070. They must be idiots then! Not sure how they made sucessful companies out of selling themselves short. Guess they should should hire new marketing staff, cause they are both flushing major profit down the drain!

looks like yeast to me

by gunk, i assume u are refering to yeast sediment? not really any way to get rid of it if you are naturally carbing. you might be able to reduce it by waiting a little longer b4 u bottle, but then it will probably take longer to carb and if you wait too long it may not carb enough, or at...

i have that same issue when i keg cider, but i carb my cider like champagne. lucky with cider it doesnt have the proteins in it for the head to last. maybe ur beer got higher carb than u wanted? just curious, what is ur carbing method?

from wyeast website Activator™ The Activator™ has a minimum of 100 billion cells of pure, ready-to-pitch yeast, plus an internal nutrient packet. The Activator™ is designed to inoculate five gallons of wort (up to 1.060 SG) providing the pitching rate recommended by...

when i lived in madison, i got all my bottles from woodmans. i got cases of returnable bottles from point brewery at woodys for like $3/case. just had to ask! initial clean out on some of a tsp of bleach and some hot water, and a good rinse. good luck

you got krausen, you arent stuck. give it some time. i dont even bother checking grav after initial og til the krausen falls. instructions are "guidelines", not "definites" if you will. rdwhahb

at an og of 1.031-1.048 you didnt under-pitch even if u only used 1 wyeast smack pack or 1 white labs vile!

im with trevorc13 then. thats the only thing i could think of.

what was the temp of the wort when you tested the og?

alot of breweries release 7-9% beers right when they are done fermenting and clearing. total of like 4-6 weeks before we consume them.

i wouldnt fret too much. the krausen should protect it from the crap in the air. ive had a blow off tube get clogged and explode in the past, and my beer was fine. zac

normal in my experience. just kegged a 10% new england style cider. mmm

if it were me, i would add your spices to secondary for a week or so, then transfer it to tertiary with some pectic enzyme to let it clear for another few weeks. it clears slowly, but is kinda cool to watch. great article about ciders in the sept/oct issue of zymurgy. zac

I have a kab4(modified) and i can bring 7.5 gal to a boil in 15 min. "modification"-lowered the cooking surface 2.5 inches from stock. My burner looks like the one u posted the link to. 10" cast iron. Zac...

Never really thought about it b4. What if u used corn sugar or honey to hit the gravity u want? Both highly fermentable. In a pinch it "should" work. More important, what is your projected OG? The activator is 100 billion cells. I'm confused. Zac

Welcome Lilrascal:D! You will learn a lot from the people on this forum. There is so much good info traded on this forum, and never feel like your question is stupid. I felt that way for awhile and was reasured that everyone here is willing to help if they can. There is a great search option...

Patrick, bottling after only 1 week is pretty quick. Do you have a hydrometer? If you don't, get 1. Your brew may have a sweetness from residual sugars that didnt ferment out. This could have happened for multiple reasons. What was your mash temp and time? As for the bottles that...