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I was brewing last night, I do partial boil extract brewing. I got my wort made and it was cooling in an ice bath. I had just went to my outside storage to get two gallons of spring water to fill the bucket up with. I realized I didn't sanitize my yeast package or the scissors I was going to...

This may sound odd, but you should be wearing some heavy gloves and some protective eyewear. When you lift those growlers or bottles, that little bit of movement could cause one to pop. I would put each growler into a seperate bag and see what happens, they may carb up and not blow. Just...

I've tried searching, but I think I am using the wrong search terms. Can anyone tell me, or point me to a thread that guides a bud light/coors light/miller lite kind of person into the wide world of styles of beer? I get as fancy as New Glarus Spotted Cow which they bill as a farmhouse ale...

My local store is 60 miles round trip. I bought two extract kits today, what is the best way to store the DME and LME? I think the hops are ok at room temp in their sealed foil bags. I have the yeast in the fridge. I don't know the best way to store the extract for a month or so. Thanks

You will have better beer if you bottle condition it longer. Let your remaining bottles sit for another 2 or 3 weeks and they will be much better.

I am planning on a new bucket fermenter and enough stuff for two batches (exciting I know). The vast majority of it will go into savings.

I know some guys who swore MGD and chips ahoy were the definition of a perfect pair. For me, cheap beer and tailgating a Brewer game is about the best it can get.

+9 So... 5306+9= 5315

It might just be a pressure change due to wort temp change. I doubt it was a fermentation sign. Airlocks bubble for any reason including no reason.

No one I have ever had around while brewing has described the smells that way, it is usually "What the hell did you cook up there, it smells terrible" :o Steam is the major issue, a 60 min boil will make my whole apartment like a steam room. It goes away fast enought, but its something to...

I brew on my crappy furnished apartment stove, two burners on high will boil 5 gallons if I wait long enough.

Did you taste the beer from the bottling bucket after you added the sugar? It will taste sweet for sure then. At 4 weeks you were as feremented as possible. Your temp was high, but live and learn. I am willing to bet the taste will condition out. My first Mr. Beer tasted ok after...

Very good info, I changed my bottling method to closely match the OP's and I improved bottling speed and overall there was less mess. I don't have a bottle tree or vinator so it usually took me around 2 hours to bottle a 5 gallon batch. I did it last night in 1.5 hours.

I think you just need to wait longer. You have plenty of sugar in there.

how much sugar? was it 5 gallons? what type of beer? Did you bottle condition at 68 or was it 68 where you bottled then you moved them to a basement or somewhere cold? Did you bulk age your beer or let it sit for months in the fermenter? Be as descripitive as you can, bottle conditioning is...

We are going to need more info to give you some advice. What did you use to prime, and what method, what temps were you at?

haha I am going to steal this one. :mug: I think the best way to save is to start yeast washing. There are other ways, but that is the easiest way to start I think.

I vote for unrelated cause with a very tiny vote for him being especially sensitive to yeast. I know to much yeast will make my stomach rumble.

Did he drink the yeast layer from the bottle conditioning process? Were you drinking straight from the bottle? Give us some more info.

Don't wait if you don't have to, just tell your friends and co-workers to save you pry top beer bottles. You will have 48 before you know it. I saved 23 pry top bottles from a family birthday party. Once you start looking, it is easy as pie to get a bottle collection up.