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Brilliant!

Here's one: What are you fermenting in? Glass is the only fermenters I have that don't end up giving me your problem.

Oh, brewing.... Now, do I over think this stuff, or is this when I should Underthink it? Hmmmm....

Just a thought, but how's your crush? Do you grind your own with a personal mill, or lhbs does the crushing? That makes a big difference in AG brewing. Also, maybe try mashing longer. Try overnight mashing and sparge/boil first thing in the morning! Makes for very attenuated dry crisp finish...

Cool! Thanx guys. And a really good tip from Chris Colby, good to know. Thanx buddy! As for drinking cold & quickly, never a problem with that :)

Thanx! The ipa is actually quite tasty & very clean tasting. No sourness at all now. It was there the first few days but dissipated. I kegged it after 2 wks with a slight panic of infection. I'm guessing it just conditioned. This was about a month ago. Bleach killing and swap outs of plastic...

^^^^Thanks for that, eastoak. Does Lacto form a pellicle rather quickly? I've seen slight pellicles form even in a super hoppy high gravity brew within 2 wks. I'm thinking I may have a really strong Lacto presence in my basement. Which sucks, as that's where I ferment my beers mostly. Had an...

Anyone?

I should also mention the original yeast was S-04, fermented under 68*F/ 3 wks

So I've got a CDA that's done fermenting. OG was 1.068, FG is 1.010. 6 gals. Heavily dry hopped. My intention was to lower the gravity below 1.010 by adding 2 # sugar. I want this brew to finish at around 1.004. At tasting its awesome, though I'm tasting slight traces of Lacto. My question...

Wrap a wet towel around your carboy and leave a lil slack in the cold water to wick up the moisture. Plug in a fan and point it at the carboy. Behold, ghetto swamp cooler. And it works wonders. Ghetto wonders, anyway :) Beyond that, trust your yeast, that strain can make good beer up in the...

I'm thinking the same. I just dumped 5 gals of ipa fermented at 75*F (accident! I assure you) using FAT 3rd gen pitch of wlp029. They're German yeast. Holy undrinkable hot alcohol waste of effort! My first dump. I even kept it around until after I took a Sensory Evaluation workshop on...

Just looks like yeast rafts to me. I've had infection spring up fairly soon during a young ferment, but looks like yeast to me. You may be able to tell by smell or taste, but 10 days is pretty young to ascertain much of the mysteries of fermentation and conditioning. Relax, dude. Don't worry...

Loving this thread. Good luck, *Spain.

Yes, I know it's not completely homebrew related, buuuuut, I'm down to trade some homebrew for some chainsaw time with these stumps. They're drying out quick. I got a few caveman type ideas of a couple cutting boards, a stool/bench whatever... Lotsa potential. I'm also wiling to give said...

Makes sense. Bummer. I got 5 gals of ipa that's definately infected, foul off flavor has truly set in despite the heavy hopping. This was it a week ago. Above. And just yesterday below. 'Twas a Millenium Falcon IPA brewed for AHA's big brew day. The saddest part is when I accidentally...

Anyone ever try to quell an infection by adding dissolved Campden Tabs to the already truly infected batch? If I remember correctly, campden Kills wild yeasties as well as monkeys with the pH level... Dunno if it'd work. I'm probably wrong but just wondering...

One of my earliest beers was an ambitious attempt at a Gruit. I tossed in a LOT (maybe 10) toasted, broken allspice berries, 1/2# fresh ginger, 2Tbls black pepper, 1Tbls Toasted Cardomom. That's just what I remember. It's been well over a year in bottles and all it's good for now is brining...

Hey MalFet, any tasting notes yet? Proud of your work! Looking forward to finished product evaluations... Definately the most interesting thread I've read on HBT for a while. I can see this becoming a new branch on the home brewer's MacGuyver Tree of Brilliance & (not so brilliant).

Thanx, daytrippr, I didn't think so. I know it's a pretty novice question, but, bless this mess, HBT knows. I can't think of my rad, cooool basement as a "controlled environment". Even though it is rad and cooool. But not always the same exact temp. Until I find a free/cheap fridge, it's...