Recent content by XxonValdez

That is likely the problem. In the lab they still throw the stir bars as well if you start them to fast.:mug:

x2 :mug:

No, pressure coming out of the tube, as well as the fact that bacteria/contaminants still can't defy gravity ensures your brew is likely fine.:mug:

AustinHomebrew supply's Dunkelweizen extract kit was the first brew I did, turned out great, hard to screw up. My vote would definitely be hefe style beer as you wont have to worry about clarity and the use of a secondary fermenter (if you decide you need one, do a search and join the debate...

You gave a nice detailed list of what you did, but I noticed you didn't mention anywhere if you topped off to the correct volume when you transferred into the primary (I am assuming you did, but if not that could have been a problem) Also the intense boil may have lead to increased hops...

Horrible how? Tasted like a dump truck of apricots landed in your mouth or did it have an off flavor? Also how much extract did you add and where/how was the extract obtained (home made with vodka or store bought...etc)?

Long debated topic, some say it is bad, others say it does nothing, and again some say it improves the beer, I am of the party that doesn't bother to remove it. I would not be concerned.:mug:

Which recipe had coriander? One carboy looks to have coriander balls floating in it, maybe that will give you the answer? Good luck! :mug:

I have seen the same setup selling for 200 new, 50% off for used and gathering dust, seems like you got a sweet deal, wouldn't go as far as to say you ripped him off unless you were holding a gun when you said how about $100, he didn't have to sell it to you for that price..... grats on the...

Keep in mind these yeast are dormant, they will need some time to get going again (more than a 2 days), yeast nutrient will help with this process as well. Also did you let the dregs warm up for a few hours before pitching? If the yeast/dregs were still chilled in the bomber that could add to...

You could try sanitizing some foil, pop all the caps, place the foil over the top of the bottles and let them ferment out, the foil will prevent nasties from getting in while letting pressure out as the priming sugar ferments out, then take one bottle and test with your new hydrometer a couple...

+1 to that keep the beer away from sun, I am assuming that you moved the fermenter there for picture purposes though:fro:

I would do that ^^^ (the market and scale that is)

Make a scale, a 2x4 and a rock can work in a pinch, take something of a known weight place on one end of 2x4, place bag of grain on other, play with it until they seem to be pretty balanced, as close as you can get besides the hold one in one hand, and something in the other until "they feel the...

rack from below it, do a search TONS of people have posted about how racking from below an infection like that has yielded awesome brew.:mug: