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In, and thanks.

It's a little risky according to this: https://microbewiki.kenyon.edu/index.php/Clostridium_botulinum_Neurotoxins 15 hours appears to be when you will die.

when cracking the valve, make sure it's just a crack at the initial vorlauf. If you send out too much liquid too quickly you can create a vacuum unintentionally which will clog things up.

decant once they are settled on the bottom, and step again, i might only count that as your first step. YeastCalc shows only a growth factor of 1.12 with that gravity as the first step.

I use a 2 1/2" or so. It's the octagon shaped one. I have it on an old heater/stirrer plate from my place of employment. The heating element is show, which is how I got it. I do use a gallon growler, with a stopper and a bubbler. Works great for starters of all kinds. I've got Wyeast 3722 in...

Capital City, That's how we brew, and the Red Salemander all have helpful people. I know Jordan and Todd at Capital City would be happy to help. I think all three have club meetings, and it might be worthwhile to ask to bring along the pieces for help to any of those.

Randy - I agree, agitation seems to be key. I'm rigging up a stir bar in my dry hopping that i'm doing this week. I'll report back the findings - here is my plan: Rack to secondary with Dry hops in muslin bag (2oz, whole leaf chinook) Wait 48 hours (let CO2 blanket develop over beer) Turn...

Being coy - yes a lot. Well - this was one of the first all grain beers I had brewed. The only thing that I've kept very careful track of since the beginning was OG and FS. Last Oatmeal stout was 1.065 and 1.012. I don't know why I moved up the adjucts so much.

I read that paper as well. I'm interested to see how it works. I've got my stir bar set up for a stirred secondary dry hopping. I'll probably let some fermentation occur to fill up the headspace with CO2, and then stir for a few days, and then let everything settle for a couple of days. I'll let...

Yeah, it looks a little adjunct heavy, but that last one that followed nearly the same malt bill ended at 1.014

http://extension.ucdavis.edu/unit/brewing/pdf/111_163_Brewing_Info.pdf page 13.

I use 1 cup of DME for every 4 cups of water. 1.040 is about as high as you want to go to wake up the yeasties in a starter. They won't like the high osmotic pressure of a higher starter. There are yeast calculators out there (just google homebrewing yeast calculator). If you need more than...

I agree eastoak on not being best practices. The Hydro sample from yesterday was fine, and a tiny bit of sweetness had been removed. And it has been repitched a few times with no hydro changes (I brewed this originally in mid april). I'm confident that the changes that were observed were from...

Update 1: Recap. Original was 1.028 - removed 3 (out of 6) gallons, added Beano to the separated beer. (5 tablets). Let Sit for 3-4 hours. Brought up to 160 deg, cooled and replended back with original beer. (re-aerated during racking process). 6 days later, gravity has improved, albeit...

I second designing great beers by Daniels. Also, go to your local university and type in brewing in the search catalog. Things come up for brewing text books. A lot of them are biochemical/food science based. Also, I've read the brewing chemistry by Fix and Fix. OK, but not terribly helpful...

Will keep everyone updated. I basically followed this same practice Beerloaf. With a little modifications. Here's keeping my fingers crossed.

thanks passed down. i added Beano last night for a few hours, inactivated them at 155, and then cooled and blended. I'll report back what happens in a few days to see if it worked. Thanks for your thread post. AE will be my next test to see if I can save this one.

I thought about getting a more agressive strain, but i wanted to keep the profile of the beer as close to what i was aiming for. I figured thinning out a portion of it, and then blending it back in would do the trick. That and i'm cheap - wanted to avoid buying a 3rd packet of yeast and a 3rd...

Yeah, that's what i was worried about. I just need to drop it part way down since its an oatmeal stout. It's OK now, but at 1.028 it's a tad sweet for me. I'm about to inactivate the enzyme, and reblend once it's down to temp. I'll post an update here in a few days to see if i'm fermenting and...