That is one nice looking hog. We do a hog roast every year but have never done it on a spit, very nice. Congrats on 25 that is a great accomplishment.
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No issues whatsoever. I do this all the time. Just be sure your liquid out post is not leaking at all...
Any news on how this beer is fermenting? I haven't done anything with mine since I pitched the WLP644. I'm getting a bit anxious for this one.
Alright guys, just added my dry hops to the fermenter about 9 days after pitching my yeast. I had a long fermentation, around 4 days of activity in the air lock, so I think 9 days isn't too late.
I put my hop bag in boiling water and washed my hands with star san solution before adding hops to the hop bag. When I was putting my dry hops into the fermenter though, the bag rubbed against the lip of the lid. How easy is it to get an infection in your beer? The lid is definitely not sanitary. I've read that getting an infection in your beer isn't as easy as you would think, but I've also seen some nasty pictures of infected beer.
I hope I dodged a bullet here. The closet I store my fermenter in has been smelling really good this past week of fermentation. Can't wait to try the West Coast IPA inside.
I had the same problem when using the pH56. Try shaking it 2-3 times hard like your trying to shake off all liquid from the probe after the 7 and before the 4 calibration. Worked for me. No idea why.Next time I'll try giving it a good shake in between.
Sure is better than letting it drip dry all over your pants!
If the beer was soured in the kettle and THEN boiled you will have no issues bringing these fermenters (and using them again) into your brewhouse. The reason being that the boil will have killed off any potential souring microorganisms prior to being racked to your fermenter. You will however need to pitch some sort of yeast (either brett or sacch) to finish off the fermentation process at home.
If you desire a minimal amount of sourness (and at pH of 3.2 it probably is already pretty darn sour), then I would recommend pitching some sort of neutral ale yeast that can handle a low pH (i.e. WY 1007, or even US-O5). You can then go about treating this brew as a normal fermentation.
I had the same problem when using the pH56. Try shaking it 2-3 times hard like your trying to shake off all liquid from the probe after the 7 and before the 4 calibration. Worked for me. No idea why.