I've done this and have had it not turn out well. I suggest tasting before pitching. Its easier to simply buy fresh yeast.
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My kettle has a nice 'tea-colored' staining in it. I just give it a scrub to remove any trub after the brew and put it away to dry.
Same here. Very easy to maintain.
When its time to bottle I line my bottling bucket with a paint strainer bag to catch any hop debris that passes through the siphon. I then let it sit for a couple of hours to let a lot of the fine particles drop below the level of the spigot. This keeps most of the hop debris out of the bottles.
I guess I'm an outlier: 148 batches brewed and they've all been bottled (or will be). So I vote all grain
It may have been that bottle. I opened another that I chilled and it seems fine.
It does bring up another question, though. Was there something to the fact that the brewer from the class specifically said for me to chill one for 2 weeks? The first one (chilled for 2 weeks) did not have any sediment try to sneak out into the glass, but the one I opened yesterday (chilled for 2 days) did. I made sure today to pour it without getting any sediment from the bottle. Could that have contributed to the 'off' taste?
I just brewed my second creation of a Belgian IPA the other day. Tons of Munich with Cascade, Citra, and Nugget. The yeast is Wyeast 3522 which worked great on the last one. No brewing this weekend, but our club is having a picnic/pig roast on Sat. and then I'm leaving for the UP in Michigan for 10 days