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Would you mind describing the top-cropping process? I'm familiar with the concept, but not the actual procedure or steps employed? Thanks

In. Hope it's not too late.

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Just a follow-up for anyone who's still following this thread: I bottled about 2 weeks ago, carefully avoiding getting any of the white pellicle-looking-thing into the bottling bucket when siphoning. Added 16 oz of coffee cold-brewed from 3 oz. of roughly ground espresso beans to the bottling...

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Thanks, all. It sounds like it's an infection, but one that may not negatively affect the final product. I'll taste it when I draw a gravity sample before bottling and decide then whether to dump or keep it. The enormous headspace is due to having only this 6.5 gal carboy available when I...

Brewing a Belgian mocha stout, fermented 2 weeks in the primary. One week ago, I racked it into the secondary onto 4 oz. of cacao nibs packaged by Northern Brewer. Sanitized my secondary fermenter and siphoning/racking equipment as usual. I assumed that the cacao nibs, packaged in the...

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I neglected to mention that it was a 5 gal batch in a 6 gal carboy, so there was plenty of headspace for the kraeusen. Nothing went up the blowoff tube, I had no mess at all. And the kraeusen did eventually fall, around a week ago. It's been in the primary for 2 weeks now, and I'm bottling...

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I brewed NB's The Innkeeper with Wyeast 1469 last Tuesday. 5 gal batch, all-grain mash at 153F, 1 qt starter. Fermentation took off like a shot, and itquickly developed a thick, rocky kraeusen on top. I started it a 72-74F for 24 hours, then moved it to the basement at 67F. Almost a week...

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I recently harvested the yeast from my blow-off container. The stuff in the bottom of the container appeared to be just yeast and water, so I poured off the water and dumped the yeast slurry into a sterilized mason jar. Can anybody tell me how long that yeast will remain viable in the...

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I'm relatively new to brewing true lagers, and I've had some "issues" with previous batches. I'd like to see my current batch ferment out as intended. It's a Munich Dunkel, OG 1.055, pitched with 1 liter of WLP 838 South German Lager starter (prepared with a stir plate) at 70 deg F. Wort...

No such luck. It never really took off again. So I brought it up from the basement fridge last night, and let it overnight in the kitchen at around 70 deg F, and pitched more yeast this morning. I used WLP838, Southern German Lager, but 12 hours later, no action. I'm thinking I just need to...

I think it's going again. I turned the temperature up to 60 deg for 24 hours, and this morning there were patches of thin foam on the surface, just like at the very beginning of fermentation. I gave the carboy a couple of good swirls to rouse the yeast off the bottom, and voila, there was...