Last Activity:01-26-2014 10:37 AM
Likes Given: 5
12 Likes on 12 Posts
Posted in thread: Pretty Sure I Have Mold. What To Do? on 05-23-2013 at 08:10 PM
It looks fairly similar to this guy's mold infection. Yours just looks to be a bit
more...cultivated.It certainly doesn't look like your typical brett biofilm or lacto pellicle.
Grab a sample out from...
Posted in thread: Pretty Sure I Have Mold. What To Do? on 05-23-2013 at 08:01 PM
Well, that's definitely an infection of some sort. It's hard to tell from your picture if it is
mold - is it furry looking?
Posted in thread: Astringent oatmeal stout? on 05-23-2013 at 07:50 PM
Astringent tastes are usually process related. The most common reasons would be overheating or
over-sparging the grains. Did you vorlauf? Could your sparge water have been too hot? Did you
Posted in thread: Flat beer.. on 05-14-2013 at 12:24 AM
Haha cheers. I moved a sixer to a warmer area and will leave for another two weeks. I was just
concerned that the yeast would be dead or something like that resulting in it not reacting with
Posted in thread: Honey wheat beer first time on 05-13-2013 at 09:31 PM
Honey isn't really 100% fermentable. Most of the sugars in it are fermentable. However, not all
of them are. Also, there are other things in honey - not just sugar. There's various bacterias,
Posted in thread: Can someone check my OG and SG work? on 05-13-2013 at 09:16 PM
I had a beer prior to this that fermented to 1.010 using nottinghams, but used extra pale DME,
coming in at around 1.055 (OG). I would have expected a lower gravity reading is what I'm
getting at for ...
Posted in thread: Yeast vile on 05-13-2013 at 09:08 PM
It's fine. Go ahead and get your brew on!
Posted in thread: overcarbonation on 05-13-2013 at 08:49 PM
Yeah, I should rescind my 99% comment. I usually don't cold crash my beers so it doesn't make
much difference for me. Different processes are different, though. :)
Posted in thread: Followed Brewers Best Instructions , what the **** is this **** ? on 05-13-2013 at 08:24 PM
I think it could be the sharp,non-destinct flavor of green beer you're describing as sour. It
is pretty easy to think of that flavor as sour. so it's likely fine at this point.My thought as
Posted in thread: overcarbonation on 05-13-2013 at 08:13 PM
I had the same problem before. I use the beersmith calculator now and it hasn't failed
me.-Input exact quantity of beer in your bottling bucket-Input desired carb level-Input beer