6th grade (middle school) teacher. Not sure....some would say they cause me to drink!

I think it follows the same thought process: lesson planning, teaching, assessing and looking at how to change it the next time.

A little nb brickwarmer holiday red. Smells great!

Was going to mix up a gallon of starsan to use for bottling today. Would it still be good to use for brewing tomorrow?

I was gonna keep it in a old gallon milk jug.

Thanks and brew on!

Welcome! This forum is a wealth of brewing knowledge and willing to help. Ask away....these guys want you to make good beer!

Summit Winter Ale.

Yeah, its that season here in Minnesota...22° and 5 inches of snow.

Already planning to visit the wife's grandma in Phoenix. What's the local craft beer scene like down in snow bird land? [emoji1]

D...that would have been a better topic/question!

It happens to me more often with a low/medium floc yeast strain - IE one that stays more in suspension. Windsor is a low floc strain. Instead of crashing to the bottom like a high floc strain it hangs out in suspension and sometimes collects on the surface like that. Cold crashing can make it settl...

Cool, good news! I think I can cold crash later next week.

Any reason this happens? Over pitch? I was only supposed to use 1/2 the yeast packet....maybe I dumbed too much.

Thanks guy

One gallon caribou slobber, been fermenting for 2 weeks. Looked today and saw the pic below, is this right? Top cleared up after the period of krausen disappeared for a day or two....then this started to form over the past week Any thoughts? Doesn't seem right. Thanks and brew on! http://i.imgur.com...

Ty Hagar.... Classic

jimjohson wrote:Well, get 2 more fermenters and brew weekly. 3 weeks in the fermenter 4 weeks in the bottle. That way after the initial 7 week wait you'll have ale coming ready every week. Eliminates the wait.

Smart guy....I like your thinking [emoji4]

Haha, yeah it's only a one gallon batch.

...has to be the waiting, right?

I have to look at this for 2 more weeks! And then wait for the conditioning! Tick tock....tick tock...

I brewed up a NB caribou slobber one gallon last weekend. It came with Windsor Ale yeast (60-75 degrees fermentation temp). I am trying to find the sweet spot in the basement for good temps. Being that it's a small batch, it's quick to change temps. The temp has varied between 62 and 68, is this gon...