Recent content by Rover

Lake Walk Pale Ale +5.5 Magnum Ale +5.5 Fat Tire Amber clone +5.5 37172.5 112 gallons for the year for me, going to try one more batch before the end of the year.

I wonder if this is the same as boiling wort with the lid cracked. Might not be good for boiling off stuff. Was the wort smokey?

Just sprinkle, It works for me every time:)

SHHHH, Are you trying to shut us down?:p 5.5g Lake Walk Pale Ale 5.5g Another Fat Squirrel clone (good stuff) 11+28,977.5=28,989.5

What, Did you not believe there was a problem, and they recalled this batch just because there was a few complaints?:(

Wrap them up good then.

I hate to say this but you're going to have to dump that batch....and quick! if you haven't all ready. With that much priming sugar and an obvious infection, those are going to explode. Especially if you only filled those bottles only up to where the picture shows.

First off, if you're serving in Afghanistan, thanks a lot! I also have two of everything, and I brew every other week. That gives everything one month in the primary. I don't use a secondary so I don't touch the brew for four weeks. That also gives me a little flexibility. If I don't get...

Hey Hannable, What is the name of the LHBS you talked about? I am between Myrtle Beach and the mountains in NC all the time and I'd love to check out a HBS with an owner that has an attitude like that. Drop a dime.

Everything takes a little longer: Lag time, Fermentation, Conditioning That was my experience, others have experienced other ill effects. Be patient!

You're probably right, That was the biggest risk with this long lag time, If nothing gets in during the long lag, than the off flavors seem to condition out. If some nasty has the opportunity to get a hold before the weak yeast, than....I don't even want to think about it :(

In all honesty, I think you're describing an infection or a batch that has been fermented at temps that are too high, which has nothing to do with the yeast pack. I've had two batches of this Notty batch that was bad. It took 72 hours to take off with a well oxygenated wort. The off...

I would pitch after 24 hours. The two Notty batches that took longer than 24 hours tastes very yeasty, drinkable but yeasty, it lost the taste after two months but that messes up the pipeline. I too brewed up a Fat Squirrel clone three weeks ago. I pitched the Notty batch in question, and...

+1 I cracked one last night and it's great! 1oz @ 60 1oz @ 20 1oz @ 5

OIC I thought there was only two.