All of this martini talk is making me very thirsty right about now.
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Good luck! Once ya do it, you'll be amazed at how easy it is.
I always prefer to take the yeast right out of the fridge and pitch when it's still cold. I've seen enough evidence that it's a better way to do it that I'm convinced.....not to mention that I've had great success doing that.
Cool. That is what I will do. I have a 9.5 lb turkey. Thinking about smoking it for 8 hours and then ramping the temp up to 400 in the oven to crisp the skin. Think that will be ok?
Start and smoke the bird for a couple of hours then oven. If you wish finish the bird in the smoker. Most of the smoke flavor occurs early in the process. Long and slow is always a great tenderizer.
Agree, 75 is a bit warm. I would never advise pitching over 68-70 degrees, and preferably a few degrees cooler than this. Are you sure the fermentation temp, which will be 4-6+ degrees over ambient temp, was 67-68? If so that would mean your house (or fermentation control unit, whatever you use) was set around 62 degrees.
Regardless, let it sit another couple of days and then check the gravity.
Are we talking here about finishing fermenting in secondary fermenter or are we talking about transferring fully fermented beer to another vessel for flocculating and clarification?
These are two different things.
In my case, I consider it to be the latter.