Recent content by Mead-or

I brewed a Belgian pale ale with Belgian Ardennes Yeast. It sat in primary for 3 weeks and then I bottled it. I drank the first one after 1.5 weeks and it has a yeast smell/flavor to it. Am I drinking it too early or did I mess up somewhere else in the process? Let me know if any other...

Does anyone know what brands I can use from the grocery store? What preservatives do I need to avoid?

Has anyone experimented with secondary in Carlo Rossi jugs and different combonations of dry hopping, etc.? I'm thinking about bottling half of my 5 gallon batch and then splitting the rest up in small vessels to experiment. Any thoughts?

Is there ever a situation when you should not use the entire packet of yeast or vile for a 5 gallon batch? Is there such a thing as using too much yeast?

So the airlock is going crazy, so some of the yeast survived! It will probably taste like balls?

Last night at 11pm, I haven't been home since. I didn't know I could let it sit all night without pitching the yeast.

Does everyone agree I should pitch some fresh yeast? Is there any downside to doing this?

smalliewader, you are a turd-face. Thanks everyone else for your help!

I was drunk and read my thermometer at 70f when it was actually 170f. After I threw it into the bucket and added 2 gallons of water it was hard to lower the temperature. Is my yeast dead, and/or should I re-pitch?

I Aerated at 170f and pitched at 111f. Is my beer toast? What should I do? Thanks, Joe