Creeps McLane

Cut back the shoots twice and then let the stronger ones grow. This is where theyre at after a lot of rain lately

Disagree, what are we talking about?

You would have beer. It would be a great way to taste what the hme has to offer. Thats a craft refill so it has more hme than the standards do. Nothing wrong with that

Im just saying that adding dextrose is not a bad thing. Back in the day most extract kits had one can of extract and a butt load of sugar. Muntons is still like that. Maybe he was against that

I disagree with all of this. Soooooo many breweries add a percentage of simple sugar to their beers to boost abv but keeping the beer light. The percentage differs from style to style. For example an ipa will have more dextrose than a pale. It also gets the yeasts rolling and encourages regeneration for the main course. nothing i say is gospel. Nothing palmer says is gospel. Noting rick says is gospel, nothing ANYONE says is gospel. The best thing of homebrewing is individuality and freedom. Dont limit yourself

What about my “botulism” beer? Made from harvesting wild yeast in the forest?

Theyre definitely still good. Maybe even right in their sweet spot. Pop them in the fridge and drink them after 3 days. Your beers should keep for years depending on style, abv and how good of caps you used.

Some people say the number one rule in brewing is sanitation. I thinks its "know what youre doing, and why youre doing it" You technically don't know if your beer is done fermenting until you take a gravity reading. I would also add that you can do a fairly simple diacytel test at home to ensure the beer is ready to be packaged. If the beer is done at day 7 and also tastes good and passes the diacytel test, then its good to package. It will not harm it to go another week or even two. So, yes, another reading at day 14 is pointless. But remember, attenuation (average % of sugars a yeast will eat) is only an average. Two readings are needed to prove the yeast is done eating. Keep in mind some yeasts are notorious for stalling out at any point and may test the same for days before finishing the job. Im an honest man. I only kinda go by days fermenting. But Ive also been doing this for almost 6 years. Every beer ive ever made has produced a krausen of varying degrees. Some much more larger than others. I pitch yeast, ferment, krausen appers for days then it falls. when it falls, I raise the temp for a day or three until im ready to keg. Keep in mind I keg, It wont explode like bottles would if you aren't careful. I generally go no less than 14 days because I try to only do brewing things on the weekend. So 14 days fits right into my schedule. If I don't get to it, then ill go 21 days. Doesn't affect the beer in the slightest. Also remember that dry hopping kicks up another mini fermentation, so don't dry hop and then bottle immediately. Know what youre doing and why youre doing it. US-04 is usually a quick mover but if your krausen fell yesterday then its probably not ready. Temperature is a tool, and also a measurement in brewing. At 65 degrees things happen fast. At 35 they happen slow. At 75 they happen too fast for most ales. Don't cold crash until youre sure the beer is done because youll either a) get exploding bottles due to imcomplete fermentation or b) lock in undesirable flavors. Carb the beer for 4 weeks and then decide what you want to do from there. Cold storage will preserve flavors and keep beers fresh while keeping your stored bottles at 70 degrees will age them for the better or worse. Its been a long time since I posted any useful advice. That's why Im goin on a tangent

Are you using ale yeast? What temp are you fermenting at? if i were you... i would ferment my ALE at 65 and then on day 13 or so bring it up to 68 for 24 hours. Then cold crash for 2-3 days if youre bottling and not kegging. Can you ferment a beer in 7 days? Yup. But mostly with precise temp control and gravity readings. The “clean up” is for diacetyl. Yeast will ferment the beer in 7 days but it also creates a bunch of compounds that are undesirable in the process. After the yeast eats all the simple sugars, it looks for other food. So by raising the temp youll keep them from getting sluggish after eating the simple sugars and encourage them to keep on keeping on. So theyll eat the other compounds which will keep diacetyl out of the finished product. Can it be done in a week? Yes. But it would be a shame to ruin a whole batch because you’re impatient. At least go two weeks. Three is better until you can monitor the exact temps and gravity. No two batches are the same. Yeast is a living being, they do what they do when they want.

👍 bonsai gets me. That’s a very rare thing

"I want a good girl, she want a gentleman, we saying the same thing like a synonym" - kayne west off of "This Way" by Dilated People. Such a good song. Back when Kayne was in his prime. Sorry, that's what this made me think of.

Its been a long time since i used extract but im pretty sure for a 5 gallon batch youd use two of those 3.3 lb cans. So one can should be good for one lbk batch