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From a Soon-To-Be Ghost Town - Fruit Bats

Yeah, that just looks like a mix of micro. High O2 is giving you a quick pellicle. It looks like what I usually see called kahm yeast in lacto fermentations. If you only transferred 5% I wonder if it would take some time to further colonize. Going to a vessel with less surface area might help...

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I'll second Rustic, which I believe is the Blaugies strain. It's a beautiful yeast and open top fermentation lends a great character. Mid to high 70s for me has worked well. Which is near the top of the suggested range as Miraculix mentioned.

That's your prerogative. The message I quoted was a person stating their experience. I refrain from speaking in absolutes or presuming I know more about someone's subjective experience than they do. I come here to share and listen and learn.

The pale Czech lager I have on right now was brewed with CUL from Bootleg! I agree the description makes it sound like Budvar. I pitched cool and then spunded and let the temp rise as the fermentation got underway. It took the beer from 1.049 to 1.012 pretty quickly and then leveled off. Great...

I think I'm in the know 😂 Good to hear! My money is still that you've got a palate sensitive to diacetly (I think it was). I've seen a lot of variation in sensitivity to it. I think that's not a terrible problem to have, though. Just need to dial in the process that gives you the beer you want...

I thought the same! This behavior was still happening after a few repitches and streaking out to confirm purity. I think it would probably stabilize more over time but might take patience and selection as it drifts under pressure. Maybe to become something more civilized :) I haven't used this...

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No problem.That looks like a very solid schedule. I'm not sure you'd have any trouble as is. I can offer my experiences and you can take it from there. I usually had it struggle at anything at/under 55F. Typically dropping a few SG points over as many days. When bumped up a few degrees it moved...

Probably give it much more headspace if you do that, though. Heat wrap is a cheap, easy way to keep temps up. Similar to a seedling mat. Link for example. https://www.morebeer.com/products/fermwrap-heater.html Seedling mat should also work just fine. They commonly include controllers with...

I know of at least one discussion here about it because I participated. I've used it several times. Attenuation rates can vary but it usually destroys whatever you give it. Like up to 95% attenuation. It is pretty clean but can definitely be temperamental. Here's the link to the past discussion...

^^^ This is what I meant with my first post 😂 I'm not saying either person is right or wrong. Actually, pretty positive both know what they are doing! I ferment Lutra in the low 70s. It gets fairly crisp after some lagering. I don't get a super strong character from it, but it's definitely a...

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Oh no....here we go again

It's nice to have but not needed. I've forgotten it before and nothing bad happened. The Irish moss is for helping to precipitate out solids and clear the wort during the boil. At worst your wort going into the fermentor might not be as clear, or you might not be able to get as much beer from...

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