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It was a SMASH of 2-row and Citra. Didn't taste bad per se, but not all that great either. Yeast was Safale s-05. And yeah...my reaction to it wasn't gas or heartburn. Retch until there's nothing left and then some. Never had food poisoning, but sure fits the bill.

Ah hah! Thanks guys.

That would make sense. It never fully cleared after almost a month in fermentation. I needed the carboy so went ahead and bottled anyway.

I have no allergies, and no...I'm not pregnant. The excessive yeast is plausible. Both times happened after about an hour of drinking the beer..just one each time. Either way my body responded to it as if it were food poisoning. It's still going down the drain :(

I do use a bard and tubing. However, I have a little make shift venturi attached to the tubing for aeration. Maybe that's my problem?

Yes, I've just read the brulosophy articles and even listened to the podcast. I'm no longer going to be as concerned about trub. Thank you all for enlightening me :) However I still have the problem of my kettle not draining at the 1.5 gal mark. What's that about?

Does anyone have solid evidence that beer cannot cause food poisoning? I ask because after sampling one of my brews I had a very bad reaction, which I won't go into detail on, but it involved the porcelain thrown... This occurred on two occasions after sampling the same brew...I've done some...

Here's a pic

What!? Not worrying about ph...no gypsum, no calcium chloride? Dump it all in fermentation. This is crazy talk. None the less, why didn't they put the damn drain on the bottom so I don't have to dump it all out in the end? It's got a little stop thingy to keep crap from getting out...what's...

Dude that's crazy ;) It goes against all logic...you would think the less crap in the fermentation, the clearer the beer. Beer apparently doesn't follow the conventions of 'every day common sense'...I just dumped a gallon and half of beer out! So the whirlfloc works in fermentation, not to...

I tip my kettle as well...are you guys saying I should dump the rest in?

I just finished up my fourth batch and I've had this same issue with all my previous batches...I have an ss brew tech kettle, 15 gal. When I'm transferring to my fermenter the kettle stops draining at about 1.5 gallons. Previously I just dumped the rest in, and...of course, my beers have taken...

I will try Irish moss with my next batch. I'm wondering if the cloudiness may be a result of transfer from kettle to carboy. My kettle has a ball valve, when I get to around the last two gallons it stops draining and I have to tilt the kettle. Could that be part of my problem? If so, what can I...

Very soft

7.5 lbs marris otter 0.8 lb English crystal 40L 0.8 lb Munich 0.8 lb special roast 0.1 lb Pale chocolate 1 oz cascade (20 min) 1 oz chinook (10 min) 1 oz cascade (flameout) Safale us-05 yeast Water: 0.5 tab Campden 1.25 tsp calcium chloride 1.25 tsp gypsum Can you explain 'hot break' for me?

I do all grain. Batch sparge. Keep my mash temp 152-154. And ferment at 64.

I'm really curious schematix. What are these processes you speak of? Help me clear my beer :)

What process issues?

Wort chiller takes maybe 10 minutes to get to around 70 degrees. Transferring, I use a Venturi thing. Good aeration until the last gallon or so, then slows down.

Due to space constraints, I have to use my converted upright freezer for my fermentation and bottle conditioning. The problem is, my beer doesn't clear. So I've got maybe one in bottles, close to ready. Another in bottles probably 2-3 weeks out. One in carboy that just won't clear...takes...