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Thanks! How do you have them suspended in the air lock? All I have is the standard mesh cheesecloths now. Do you think it's a bad idea to add them directly through the top? I'm hoping they all sink and become part of the trub

1 - I was assuming once I opened up the valve, the next round of liquid would come into the ball and flush the hops back into the wort, or next round of trub would completely cover it. Trying to figure out which of those two would happen

Got the Fast Ferment Conical Fermenter, but I have a couple questions on it. -Dry hopping I would like to dry hop as part of our recipe, but I don't want to open the top of the fermenter since we only have 4.5/7.9 gallons in with a large C02 blanket. I was wondering, can I just add the...

Thanks for all the help gentleman! I'm going to: do a yeast starter try to ferment in my cooler basement (by surrounding the carboy in cool water since my basement isn't that much cooler than the rest of the house) not pull out of fermentation too early ditch the secondary and see how it...

that room temperature bit is great info, I have no idea how to get it any cooler than that though without turning the thermostat too cold for the other residents to handle. If I ferment it in the basement, then when I bring it back upstairs to rerack, all the sediment will be loose during the...

we've used pale ale dry and a few different white labs liquids, they all still have the same results

We've actually brewed about 12 beers, and mostly all of them have had this odd after taste that we would describe as sedimenty/yeasty/bananna esters taste and we're trying to figure out how to fix this. Stuff we've run into: We haven't ever tried a yeast starter, and we were told that...

yes, sorry for not clarifying! We cold crashed the fermented beer, then reracked to the bottling bucket, now we're wondering if we need to repitch using a small starter since we've never done a starter before

I had our 5 gallon carboy outside for 2.5 days it got as low as 16F. there was minimal slush (barely any at all) at the top of the carboy after I brought it in. Do I need a yeast starter? Ive read that yeast just goes dormant until it warms up again.

thanks for all the information everyone :) the other option that I've done before which worked well, was boiling brown sugar, cooling it, and adding it to the secondary

it's a belgian honey ale, but we added a little extra honey, as well as some left over malts from the last batch. I'll see if I can find the recipe typed out somewhere

I didn't mean go straight to bottles, I just meant i would remove it from the fermenter after 7 days (right now it's at 7.7%), and place it into a secondary for 2-3 weeks, then rerack into another fermenter for 1-2 weeks. I'd just be removing it from the majority of the yeast right now.

In order to get more sweetness into my beer, I was thinking on removing it from the yeast early, so the yeast doesn't have time to break down all of the sugars. I didn't want to ruin my beer in case it's too early though. It's been in the fermenter for 7 days and went from 1.073 to 1.016...