[THC] Lifted the top of the fermentor...

[mr soul]

I just clicked in on this thread, but if you still have active fermentation going (i.e. krausen on teh top) I would let it set more than a day or two.  10 to 14 days from pitching is a good general rule of thumb.
   
  mrsoul12

Michael Booth <mboothdogdoc at yahoo.com> wrote:
  OK Linda,

Now this is the hard part, You were right. When I lifted the lid, all I was was a mass of bubbles on top of the soon to be porter. Yes, I was wrong, No I really couldn't see into the semi translucent plastic bucket. Yes, I thought you all were crazy insinuating I couldn't tell what was going on inside. No, I'll never doubt you again.... I am so unworthy....

So now, I just wait a couple more days and transfer into the secondary? I was careful not to disturb anything when I peeked inside. 

Mike

Linda Swihart wrote:
Michael Booth wrote:
> Thanks Linda,
> I'm usning a plastic bucket fermenter that I've used several times before, but it's been in storage since June. I can't see anything in the way for foam forming at the top, but it's not designed to be transparent. I'll give it a little more time then I'll look inside. If it looks like a no-go I'll contact you for some "rescue" yeast. 
> Mike
>
> 


I will be around after work Mon and Tues (I think) after five, and I 
have an answering machine, 743-6596. I stay up until 9:30 or 10 or so. 
Will be in Warren Co at a 90th b-day party on Wed, and at LBC on Thu 
evening for THC BOD mtg. (Is that enough abbreviations and acronyms for 
one sentence?)

These are more common than people usually realize or talk about -- both 
the "stealth fermentation" thing and the "it didn't start and I had to 
re-pitch" thing. Neither is anything to worry a whole lot about, and 
usually turn out fine.

And when once in a while something turns out really abominably 
not-fine..... like the time I just barely bumped an empty carboy into 
the secondary full of luscious and wonderful barleywine after it had 
been aging for almost a year..... well oops, &*#$!* and we live to brew 
another day. Because it's simply a really fun and rewarding hobby no 
matter what.

:-)






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