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You sir are sitting on a gold mine. Pyrex carboys are made of Borosilicate Glass which means its Damn expensive - $1000 :) So make good use of it :)

This kinda reminds me of my first brew which was an American ale. It was so bitter even after a month in the bottle that I literally had to wash my mouth with soap :D I tasted the same after a whopping 9 months and found that the bitterness has mellowed drastically and was drinkable. So I would...

Good luck with the brew! Fermentation produces alcohol which hopefully should kill the bacteria if any :)

First of all, this is gross dude. Not much to say about plastic. Should you decide to repeat this with a GLASS carboy the glass would crack unless you use borosilicate glass based carboy! I just saved you a new thread :) Coming to the honey, it should never be boiled or heated. Ever wondered...

Good luck with your first batch! Just be careful not to over-prime your bottles. Other than that you should be good to go!

You are right about the cleaning the krausen which is a pain. My approach is to add some liquid soap & fill up the carboy with water all the way up to the neck and leave it for a day. Next day just empty the water and the krausen would rub off easily with a spunge! No need to lift the carboy...

While it's true that scratching will make things worse, plastic has more propensity to develop scratches/tiny cracks than glass ever could! Also unlike buckets, glass is transparent and you'd get a good view of active fermentation and infection if any! I just happen to be a big fan of glass...

Sorry about that! I meant the same - cylindroconical fermenters!

I see! That's what the right approach?

Hi Jim, I didn't know you could add stuff to the secondary other than hops (dry hopping). I think stuff should be added at during wort boiling. Just a thought!

Never ferment in plastic buckets/carboys. Bacteria will trap in tiny crevices and could remain even after a good sanitation. I use a borosilicate glass (pyrex) carboy which is an overkill as its quite expensive. However the benefit of that is the carboy is extremely light, strong and has a very...

Thanks for the info. But hey, I am not rushing it! This batch had a mold it in and tasted really bitter with no signs of carbonation or foam what so ever even after 3 months in the bottles. That's when I added some yeast to the left over beer in the carboy and bottled them. Now it's a winner! I...

I am not gonna ask you how :cross: Anyways, I have transferred them to the fridge :) I am thinking of adding a small amount of hydrated dry yeast syrup plus the priming sugar/DME to my upcoming batch at bottling. I hear Trappist breweries do this since almost all the beers they make are...

I am thinking of adding a small amount of hydrated dry yeast syrup plus the priming sugar/DME to my upcoming batch at bottling. I hear Trappist breweries do this since almost all the beers they make are bottle-fermented and ready to drink in just 2 weeks. Thoughts on this?

Then the old saying is true I guess, "Time heals everything", Even BEER :p

Yeah that's true! I got lucky! I am aware about the fact that only over carbonation could get me this kinda head. These are grolsch type bottles with the swing top and typically has a thicker wall than a normal bottle. So I feel it shouldn't blow up atleast for a week. But thanks for the tip, I...

Hi Revvy, Thanks once again for this thread. I have a story for you: ---- EARLY JANUARY ----- I bottled my american ale half way through the carboy since I ran out of bottles, quite a stupid thing to do. After few days, a mold developed at the surface of the leftover beer in the carboy as in...

----- A MONTH AGO------ I added some honey to the second half (left over from bottling the first half, which was infected with pellicin in the carboy) and yet another safale dry yeast. It fermented for a day and showed no spores post addition of the yeast. ----- 2 WEEKS AGO ----------- I...

Hi Guys I finally cracked open 1 bottle after just 2 weeks of bottle conditioning (added priming sugar to the bottles). The results are astounding. As you can see from the image, my beer has transformed from pellicle - to - undrinkably sour - to - delicious beer with a incredibly think head...

Thanks for the input. By the way any harm in drinking infected beer?