Recent content by BuckeyeOne

I posted pictures of my infected BSDA in the infection thread a month or so ago. I kept tasting the brew through the gravity readings at the end of the fermentation period and it seemed OK. I decided to bottle it despite the infection. After three weeks, I cracked one open at cellaring...

I opened up two 12 oz. bottles of a wheat/rye IPA that have been carbonating for two weeks in a 65 degree basement. I used 3/4 cup of priming sugar in 2 cups of water added to a 5 gallon batch bottling bucket. Both bottles had fairly low carbonation. Will more time improve the carbonation?

I'm getting ready to rack my infected BSDA to the bottling bucket to bottle. I plan on just siphoning from under the infection. Should I bother attempting to get any of the infection out before I siphon?

I finally took a gravity reading today and got 1.013, which seems normal (from an OG of 1.072). I also tasted it and it was fantastic. No sourness at all. It was a little hot but not too bad. Can you see any reason why I shouldn't just let it hang out in the primary for another few weeks...

I haven't checked the gravity yet. But assuming it's around 1.000, how long until the bottles carbonate? I have plenty of fridge space, so can put all of the bottles in the fridge as soon as they carb.

I was told by another homebrewer to not bottle this right away because it would be guaranteed bottle bombs. Is this right?

It's developed into this after two more days. Based on your comment and other pictures, I looks like Lacto. Still smells like banana, not too sour. Haven't tasted it, though. I plan to rack to my bottling bucket this weekend and bottle. If this is an infection, should I get my buddy a new...

Is this an infection? In addition to the bubbles and white floaties, there is an oil slick.

I did not plan on racking this to a secondary. Should I do that, though? Will it have any benefit in terms of the banana and alcohol aromas and flavors?

The high temperature was ignorance on my part. I didn't do this by design.

For my third beer (and first totally on my own), I brewed a Belgian Strong Dark Ale with Wyest 3787. It's been in the primary for three weeks and has developed a fairly strong banana aroma and, with the lid off of the fermenter, I get a really strong (but not sour) alcohol aroma. And now a...

I 've looked for a definition on this site and I've googled it, but I'm still not certain what is meant by the 'clearing stage' in recipes. Sorry in advance for what I'm sure is a dumb question.

Black Raven is great.

At flameout, I've let the hops sit for 30 minutes (with the lid partially on the kettle) before I put in the wort chiller.

Hi, I'm a new homebrewer living in Maple Leaf, Seattle, WA. I got started with the help of a neighbor/friend who homebrewed 20 years ago but stopped when he had kids. I told him I was interested in homebrewing one night while we were sharing a growler of Pliny the Elder. He walked me down to...