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I can't top the weirdest drunk driving confession ever, but if the point was supposed to be that your thirties are scariest right before they start and then exactly like life so far, I agree.

Look how hard the big corporate breweries work to make bad beer. Seriously, every noob should read this thread.

Alcohol intolerance – Most beer yeast can easily handle 12%; some can handle up to 18%. So normally this is not the cause of stuck fermentation. You will frequently see advice to pitch champagne yeast. Champagne yeast is not a magic bullet to fix stalled fermentation. It does not do anything...

Champagne yeast always worked just fine for me in these situations, but being that we seem to all agree that you just didn't have a good amount of active yeast to begin with, I think your plan is solid. But I do think champagne yeast is a good last ditch effort for a truly stuck...

If you claim that's true it becomes a myth when enough people agree. I for one don't think it could happen.

I wish there was a way to somehow revive all the deleted posts. Consider reposting them here before totally deleting them. If people only post to the every couple months or less frequently , most people won't pay attention to it. But every once in a while, somebody will get a kick out of it...

Yep. The one thing you should avoid is constantly changing the temp they're storing at. Slow and steady is what happens in the fridge, plus the cold temp will help clear it out really nicely. But at 70 it'll be ready faster.

I think the point of this thread, which should be obvious, is that it is totally pointless to worry that you might be infected. If you are, age it out, siphon out from under the grossness on top, and give it as much time as you can stand. If it sucks all you've wasted is time, and you planned on...

I like this too. It's especially great for the noobs to know that there is an endless list of things you can do wrong and still make beer.

I'm pretty sure my wife has no idea she's doing this. If she's in a bad mood I just ask her if there's anything she needs, and depending on her tone of voice when she says no, I know how long to leave, and how expensive a thing i should bring back to her. Most often thirty minutes and a bag of...

My wife got me using these, and now i use them after every backdoor drop off. As to food, pizza works pretty good, but actually water helps more than it seems like it would. When you are dehydrated, the whole digestive process gets bogged down with undiluted bile and mucous. A little water...

Also true stuff.

Getting a huge blowoff is not a requisite for a very active fermentation. It's. A good sign of one, but not getting one is just an anomaly. My thought is you might have racked too early on a slow, steady ferment, a likely scenario with a second generation yeast, like a yeast cake. You...

Well, one of the reasons you never get bad batches of bud, etc, is that those commercial breweries have their distribution worked out to an exact science. While Budweiser is not fantastic, its primary feat is in its ability to produce SO MUCH beer and have it all be the same. 21st Ammendment...

Truth is, you're going to keep having more questions. When you do that first batch you're going to learn a lot more than you could in any number of posts. Not because there isn't a ton of good information here, but because experiential learning is always more profound. However, in this case...

The wedding is in four days, and the wedding beer is kegged, carbonated, and ready to go. We ended up using a little magnum in the first addition for monetary reasons (reaching the desired IBU with only williamette would have been prohibitively expensive), but stuck with the 85/15 Vienna/wheat...

I've been meaning to try it, but I have a very large bottle of iodophor that hasn't done me wrong yet.

Bubbles will also occur from temperature changes. As the gas in your headspace heats it expands, pushing through the airlock. Conversely, a long, slow fermentation will bubble so infrequently as to be unobserveable. A very active fermentation is unmistakable, and will bubble madly, but as in...

And almost certainly you're acquiring this problem on bottling day.

I have never had an infection, and like finexampl I can safely say my sanitation is not shall we say, exemplary. But I have seen something like this. From using one step, and not rinsing properly. I don't KNOW that this is your problem, but if you're using one step, stop. Use iodophor. And...