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^^ yup ^^

Seems ok to me. I dont normally pasturize if adding my fruit or juices to a finished brew. There is alcohol now, so no need...imho. When adding to primary, yes...secondary or bottling, no. I have done this numerous times with no ill effects. RDWHAHB! :mug: Sent from my SCH-S720C using Home Brew...

I did the same. Luckily i bottled in Grolsch bottles so ive spent the last 4 days opening and closing (quickly ;)) the bottles to "de-carb" them. I put capped ones in the freezer until a little slushy and i was able to open them a ok. Tou could try the "damn near frozen" option...

i wouldnt do it same day. try an extraction, then a starter with the yeast. see how it goes in the "mini wort" and if all looks good, theb brew and pitch the started yeast.

welcome back! it really depends on how they were stored if the malts are viable. crunch one and see how it tastes! as far as the hops...prob ok...again, eat it and see. have fun re-kindling this wonderful hobby! :mug!:

thanks for the reply. i was nervous about the tolerance of the safale, hence the nottingham pitch. RDWHAHB was out the window. ;) the nain reason for the worry was my last two batches i used WLP 001 with 1L starters and they blew kraussen for 3 days out the too late equipped blow off...

hi all! i brewed an oatmeal stout as my first partial mash / BIAB. all went great! my mash was a tad high @ 156 or so for 40 mibs followed by a "tea bag" sparge in 170*. after tasting this brew and adding together, i added LME and brewed away. i waaay overshot my OG. it came in at 1.076...

only off flavors...maybe...if you care about that. the brew just wont be 100% "to the style". who knows, maybe it'll be the best brew ever! let it go for a couple days and see what happens. :mug:

...sry for the typos...stupid fat fingers... ;)

i make starters when using liquid yeasts to increase the cell counts b/f pitching. make a "mini wort" with malt (lme or dme) and boil for 15 mins. hit 1.040 og in 1L. ...i used lme and it wad about 2/3 cup. research on this forum will lead you. after you have the wort in a sterile container...

+1 for acid base. if you want organics try lemon juice. GL!

seems ok to me, esp the plastic bagging part...lol! grolsch bottles are great and what i use. i have read that they can hokd an upwards of around 7 carb. dont know if this is true, but criss your fingers and know those bottles are hefty. did u use grolsch bottles for all the brew?

:mug: ...i just like using my tubes in a kinda "mad scientist" manner. ;)

i dont put it back in at OG either...

i too have never had a problem w infection...because i drink my gravity sample. when doing 5 - 5.5 gal of brew, whats the waste? 6 oz? ...not even? personal pref, but i choose to err on the side of caution. ^^as stated, too, i only take 1 or 2 finals anyway. the more you brew and the...

dont put it back in! contamination much? like said above...^^...taste test!

if your ferm was totally done and depending on your bottles, after 6 days already, you should be ok. if you are concerned, put the cases in plastic garbage bags to finish out your aging. RDWHAHB! cheers!

i made 2 starters for my last 2 brews just to try making starters, per this forum and some research online. all i had on hand was some really old LME. ...by really old i mean like 6 yrs old! it was a sealed plastic container of pilsen LME. yes, it was way dark and yes, it tasted a bit...

you should be fine. the only real concern is as stated...how it was stored. you may end up with off-color if stored incorrectly. i used a pkastic can of LME that was literally 6 years old for starters. the "mini wort" tasted off and the color was way darker but the malt did its job...

I would suggest stirring vigorously to aerate the wort prior to pitching. You really cant stir too hard or too much...just get plenty of sloshing and splashing going on to give the yeast sone O2. Then pitch if wort is ~70 F. ...of course, use a sanitized plastic spoon or mash paddle. If you dont...