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So it turns out the #10 stopper was not seated tight enough. After pushing it in further getting plenty of airlock activity.

After having a glass carboy crack in half (luckily right after racking out of it) I decided to get rid of all my glass. There are plenty of threads showing the injuries from glass and I was fortunate to escape that. Got my FerMonster 7 Gallon Carboys a few weeks ago and love them, ordered more...

I left it at 85F all night and this morning it is going like crazy so the temp does make a big difference. I wanted a starter because my orval clone batch is 10 gallons and I also wanted to reserve some to grow up for other projects like a brett saison. Thanks for all the input.

Thanks for the replies, I thought about the temp but I guess 70 might be to low. I just put the stir plate setup on a warming pad and topped it with an inverted 7 gallon bucket. I will try for 80-85F and see if it helps.

I am making an Orval clone and my primary is finished fermenting and ready to rack to secondary and add the WL 650. Last week I made a 1.5L starter for the WL 650 at 1.040 and had on a stir plate at 70F for 7 days. Nothing has happend with starter and gravity is still at 1.040 so I assumed I had...

Good idea, thanks.

I started a solera project in a 60gal wine barrrel in 2/2012, and just pulled 15 gals a few weeks ago. Kegged 10 gals straight, but racked 5 to a glass carboy on 3lbs of canned cherry puree. After 1 week on cherries got a small krausen which dropped away after another week. Question: how...

I have a 12 pack of Redhook Longhammer and all the bottles have white looking flakes floating at the bottom of the bottle. When poured into a glass they break into finer particles. Any ideas of what it is? Does not look like yeast, plus I dont think Redhood bottle conditions.

Thanks for the input. Brewed it today with a 90min boil, 90% pils, 5% crystal 40, and 5% wheat. I`ll post the results in a few weeks....

I have some extra pilsner malt I want to use up. If I use the pilsner grains in place of 2Row for the base grain of an American Pale Ale recipe, what type of flavor difference could I expect? Thanks for any thoughts...

What type of beer did you intend on aging in it, clean or sour? It might be hard to get it sanity for a clean beer, as brett can be deep in the wood. Either way you are going to want to fill it completely or it will pick up too much oxygen. On my 10 gallon system I brewed six batches over 3...

IMO the type of mach tun would make a difference. Mine is a steel kettle and brew outside in Seattle area. I need to add heat and stir because the cold air and wind cools the edges of mash while center stays warm. I would think an Igloo cooler mash tun would stay much more stable and benefit...

I Just got 3 of the 3000ml. Only need one but at this price its nice to have a back up.

If you look into the Brewing TV archives at Norther Brewer they did a great episode on open fermentation. They split a batch into a covered and an open fermentor then did tasting notes when it was finished. I think it was one of the earlier episodes. Edit: Heres the link, it was episode 4...

I brewed the same kit in December, 2011 and it looks similar to yours. After 1 month at 68-70F I moved it to cellar at about 55F. The instructions state up to 3yrs to finish, so you have a long way to go.

I`m drinking a Berliner Weiss fermented on raspberries that is a bit like a raspberry champagne mimosa. I goes great with eggs:)

I made a Jalapeno Cream Ale lest year by "dry peppering" the keg with fresh sliced peppers in a hop bag. At first it was too hot, but the heat faded after a week or two. I would let yours age a bit to see if it mellows.

Your right, it was very cold so I let another bottle warm a bit and the flavor improved. I also wonder if tartness level is somewhat just perception, meaning what you ate or drank prior to tasting could have an effect?

My Berliner Weiss was quite tart when I bottled 5 weeks ago, but tasting today it has faded away and is very mild. I did not think tartness could fade, anyone else experience this?

In the book Wild Brews, Jeff Sparrow uses the term "acid ales", which seems accurate without specifying a geographic location where it is brewed.