Recent content by r0b0t

Yeah, the krausen climbed up pretty high. It's my washed Wyeast 3944 - Belgian Witbier. I gave it probably 36 hours on the stirplate and the krausen dropped, and that is when I moved it to the fridge. I found some conflicting info online regarding how far to let a starter ferment before cold...

Thanks, I figured the paranoia was getting to me!

Thanks for the comment, rational thought goes out the door when I see yeast do something different than what I have seen in previous batches.

I am sure I am being paranoid, but this is my 3rd starter and have never seen this before. After cold crashing for 2 days, I have a bunch of bubbles grouped together on the surface and some white floaties. I would hate to infect my beer with this starter so I need some reassurance that it is...

First, thank you everyone for the advice. Second, I have an embarrassing conclusion to this story. I lifted out the corny and realized it was not the keg of beer I thought, it was empty. Not sure what brain fart led to that happening, but I have since connected the keg with actual beer in...

Thanks for the tip. I will give it a go once I get home from work and report back. It is definitely a possibility that in my excitement to keg my first beer, I mixed something up.

Thanks for the reply. I tried to switch them, but I couldn't get them to "lock" with the gas on the liquid out post. I am guessing that is a bad sign too! The keg hardware is all new, but the cornys are used.

I just finished my keezer and hooked up my naturally carbed keg. I turned on the gas and left it at 11psi for a couple of days. When I went to pull my first pint I only got gas coming out the tap. Opening the keezer, I confirmed that there was no beer in my beverage line. I do not have any...

Just had to comment that I made a batch of this cider a couple months ago and it is amazing. I followed the recipe exactly, and one friend said it was the best cider she has ever had. Thanks for the great recipe!

Yesterday when I got home I saw the layer of sediment at the bottom of the carboy is almost fully dissolved, and there is a nice layer of foam and visible air lock action. Thanks for the advice regarding temperature, I can slap a brew belt on the carboy to hit the mid-60s.

I just made a batch of this last night and it is my first time making cider. This morning I saw a decent layer of light sediment at the bottom of my carboy, but no airlock activity or visible signs of fermentation. Is it possible the dextrose has settled overnight? I am using Nottingham and...