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Old 10-20-2012, 04:06 PM   #11
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Guess that was way too vague. Success being a "decent" drinkable beer. Failure being watering the grass with it...
I dont define success as decent in anything I do.

I just poured a beer from my 11th batch I think. I am positively giddy with the results. I would say that by my standards i'm 5/11. Onwards and upwards.
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Old 10-20-2012, 04:18 PM   #12
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I'm making Russian Imperial Stout Using the Pac-Man yeast. The yeast has been on the batch for eight hours. And no bubble action. Any ideas

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Old 10-20-2012, 04:25 PM   #13
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I'm making Russian Imperial Stout Using the Pac-Man yeast. The yeast has been on the batch for eight hours. And no bubble action. Any ideas
Wait another forty eight, though i bet youll be going in under 23. And make sure you have a blowoff tube. PacMan and RIS will be violent and awesome. RDWHAHB
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Old 10-20-2012, 04:31 PM   #14
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Thanks, this is my second brew. First was a New Zealand IPA and I used pacman yeast and it took off right away. Must be totally different brews..was worried something wasn't right?? Thanks for your support.

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Old 10-20-2012, 04:46 PM   #15
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I've never had a bad (read infected) batch. But some were not as good as others. Especially when the electric stove burners started goin south. Hop utilization went south with'em on my last 2 batches from late spring. But the new cheaper burners I got off amazon workin way better than the originals finally give me the good boil I needed. This latest,1st PM should be the best one yet. Gotta look up the name of the company that markets the burners I bought. Still have the packaging just in case. They heat up faster & more evenly than the stock GE ones ever did that costs some 55% more!
So all in all,it's been a matter of degrees.
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Old 10-20-2012, 05:00 PM   #16
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Wait another forty eight, though i bet youll be going in under 23. And make sure you have a blowoff tube. PacMan and RIS will be violent and awesome. RDWHAHB
If it's taking you 24-48 hours, there's something wrong. Not enough yeast, not enough oxygen, or both. That's not to say it won't turn out, but something to keep in mind for future batches.
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Old 10-20-2012, 05:05 PM   #17
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"Decent, drinkable" 100%. Most I would call good. One or two very good. A few just decent, one "so-so". This is in about a dozen batches or so.

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Old 10-20-2012, 05:12 PM   #18
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I have had a couple of infected batches.
One time was a small 2 gallon batch that was in a fermenter that had lots of potential places where bad stuff could hide. It was a very convenient form factor, though, so I kept using it. I had used it successfully several times previously, but I knew eventually something would get in there that I wouldn't be able to effectively clean out and sanitize, so when it finally happened I just threw that fermenter away and forgot about it. The other one got infected in the keg thanks to some gunk being stuck in the dip tube that I hadn't caught when I'd cleaned it out. I dumped both of those batches, and when I dumped out the kegged one I also changed out all the tubing in my kegerator.

I had one batch several years ago with chlorophenols. I had been sanitizing my equipment with a diluted bleach solution & rinsing with boiled water, but that convinced me to change my ways and spend the extra $15 or whatever it was on a bottle of starsan. Which, by the way, let me just say a bottle of starsan will last you a tremendously long time so long as you aren't trying to make 5 gallons of it every time you want to sanitize something. So saving $12 or whatever to skip the stuff designed for brewing equipment is just being penny smart and pound foolish. I just had to learn a lesson before I figured that out. The chlorophenol batch, surprisingly, I think mostly got drank. I didn't drink it myself, but I had a friend who liked it for whatever reason and he drank them all--or at least all except a few bottles I tried and dumped.


I have made some batches which I consider "average" or "decent". Stuff that I would score in the 20's in a competition. I will drink them if I don't have any other beer, but generally what happens is I'll have a few and then something else will come down the pipeline that tastes much better -- more like a 35-40 beer instead of a 20's beer -- and I will stop drinking it. Those beers end up either dumped or if there's some kind of big party type of thing, I'll take the keg there and let a bunch of strangers drink it for me.

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Old 10-20-2012, 05:49 PM   #19
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Dumped the last gallon or so of a 5gal batch of porter that was around 11%abv, fermented WAY hot (80s), had the lid blow off the bucket during the crazy hot fermentation and was a misconceived recipe to begin with. One of my early brews.

I also had a batch that fermented a little hot and may have had chlorine in the brewing water. It had hints of plastic/band-aides. It wasn't overpowering so I drank it, but it is what led my to buying a chest freezer for fermentation and using campden tablets.

It's been a good long time since I've had a "bad" batch.

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Old 10-20-2012, 06:38 PM   #20
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Thanks for all the replies. Guess I just had newbie doubts about the result. But it sounds like I've taken proper precautions and used sound steps. And by the sounds of it. The success rate is pretty high for everybody. While I didn't get in this to brew mediocre beer. It's good to know that even the bad batches will not be terrible enough to pitch. And if I can hit a 60% good to Great rate. I'd be pretty damned ecstatic.

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