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thanks for your help sir!

Tastes pretty good surprisingly, definitely sour, some sweetness left, and bubble gum flavor i think.

Will do

Hello all, Brewed a lambic w raspberries in Feb of 16, decided today's the day to bottle. Theres a layer of feta cheese looking funk across the top which i assume is bacteria. I have 2 questions, is this normal pellicle funk and is the fact that the airlock jar dried out a big deal? Appreciate...

Lol! Sorry , I meant the memory...

My uncle used to open ferment german lagers in his basement, in square terra cotta fermenters , covered with cheesecloth, set directly on the concrete floor. I don't think he had any issues with infection, but that's way back..a bit fuzzy.

Perhaps you could set your fermenter in a cooler full of water in the warm room. Then add ice in the morning or whenever its warmest and cover the whole thing in styrofoam or heavy blankets. The water bath should keep the temperature from fluctuating wildly by adding more thermal mass to the...

By big starters I mean the maximum recommended cell count. As far as washing goes, the yeast never ferment vigorously (at least for me), and a quickly begun, vigorous fermentation is key to good flavor. I think the cake also helps clean the beer up at the end of the primary. As for overpitching...

I have to ask if you've ever tried multiple batches on a cake. I've pitched big starters, I've washed yeast, I've brewed the same batch with different methods , and I can tell you that big starters and washed yeast don't make the "best beer". Based on experience. Beer has been brewed this way...

Yes there is a sizeable buildup by the end of 5 batches. Not sure that it doubles every time but there is a lot. Most of it becomes compacted at the bottom and doesn't even get disturbed during fermentation.

I routinely pitch on cakes. I usually do 5 5gal batches on a cake. Never had a problem with sanitation or off flavors. I do this in a carboy, with some exposure during transfer, but I feel like if the first batch is clean, the rest will be as well. If you're operating in a sealed vessel, I think...

Id be inclined to think that an a/c unit won't keep up with 240 gallons of fermenting wort. Air just doesn't have the thermal absorption needed. You need a pumped liquid coolant. The hose idea seems ok , assuming you have a means to cool the water in it. Immersed copper would work better , IMHO...

I always start with a blowoff and switch to a regular bubbler once high krauesen has passed.

This.

Maybe you're hydrometer is off?

I just read in another thread on here that overpitching can deplete dissolved oxygen too quickly , causing a fast start , followed by a marked slowing of fermentation. I'm not saying you overpitched or that its the problem if there is one, thought it interesting as I pitch on cakes now and then...

If you are confident there is no risk of infection, I say go for it. Last summer I did a 5 batch experiment using the same yeast cake, and all 5 came out awesome.(wlp001 in a 1qt starter to kick off , all 5gal batches)

Ok, search home brew top cropping and also [url]www.aleiens.com and search top cropping from a carboy. Hope that helps.

I believe there is a rig that allows blowoff capture.if memory serves, it involves a mason jar with a double grommeted lid. One hole is the inlet for the blowoff, the other is a smaller diameter for an airlock. Ill see if I can find some info...

After I rinse off as much as possible I use my bottle brush with starsan to scrub then soak I n starsan for a while then dry.