Recent content by macs

That looks nice Etchy! Wow! 3.5 years? I wish I was that patient.

DeadGuyNick, If I was you, I would start another batch. Table sugar might cause off flavors. Undissolved sugar at the bottom of the carboy may not get processed because the solution just above the sugar will be too concentrated for the yeast to do it's thing. I may be wrong but I think...

If I was you, I would wear safety goggles and heavy gloves when around those remaining bottles. Wouldn't want to get injured when one blows. That's part of the reason I went to kegging instead of bottling. You could also bottle the stuff in Champagne bottles which are very thick glass and...

You could let it sit in the carboy and I'm sure there are people who do...but the problem with that is, it is easier for it to become contaminated in the carboy than it is in a "sealed up tight" and freshly sanitized bottle or keg. I've always let it sit a week or two in the carboy and then...

I agree with Elkobrewer. Let it ride and see what it's like after a few months. Get another one going just in case...

It's quite possible that you may have a contaminated batch there. I've never had or have seen a batch go wild like that, using the original recipe. Did you properly clean and sanitize everything before getting started? All of my batches have had very thin wispy krausen's.

It will be drinkable but it get's much better with age. 6 weeks isn't much time for it to mellow out. If it turns out anything like the stuff I've been making... after a few "samples"...you just won't care anymore. :tank:

I think it would be better if you send them to me so I can sample them and I'll let you know if they're ready or not. mmmkay? :)

You won't be disappointed my friend. If you can, let it age for as long as you can stand. The hardest part for me is trying to keep from taking one or two or three "samples" to see how it's coming along. A batch has never made it passed 3 or 4 months with me hovering around it.

I used to try and keep 2 carboys going as one was being kegged. Never seemed to have enough. :)

Be careful, that stuff sneaks up on you real fast! :D

Oktoberfest All-Grain Recipe Kit --- Thanks!

Will that procedure work with a better bottle too? hehe

I've bottle primed that same recipe in the past. Like kdog said, it will ferment out pretty dry. I did have some variation in bottle pressure between different 5 gallon batches though due to all of the variables involved. Most bottles opened with a nice tame pop...a few opened like a bottle...

I've grown 6 row Barley before by just broadcasting it on the ground and raking lightly. It's not too picky and easy to grow. I didn't fertilize mine at all and it grew very well. I didn't brew with it though, I just fed it to my chickens. I grew it as an experiment just to get a feel for...