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Thanks a lot everybody, I appreciate the feedback. I, as I'm sure all of us, have read horror stories involving breweries and wineries being ruined after they were unable to get rid of a wild bug infestation. I'm now in the process of giving these buckets a very thorough cleaning and sanitizing...

Thanks, I was hoping someone would say that. I'll take a gravity reading next week and the week after; that'll make it three weeks in the primary. Hopefully it will not have changed. Another part of the reason I'm worried is because when I was checking the gravity, it had already reached...

I'm sure this question has been asked ad nauseum, but I'll ask anyway. A friend of mine recently gave me three plastic buckets and a bottling bucket which he has used with wild yeast, as well as some bottling equipment. He used Brett, Sacc, etc. They're relatively clean inside but they still...

I'm sure this question has been asked ad nauseum, but I'll ask anyway. A friend of mine recently gave me three plastic buckets and a bottling bucket which he has used with wild yeast, as well as some bottling equipment. He used Brett, Sacc, etc. They're relatively clean inside but they still...

If you start dry hopping too early you'll probably blow out most of the hop essence/flavor/aroma during the most vigorous stages of fermentation, especially with what is probably a rather high OG. After that, assuming you're fermenting in primary for the standard 2-ish weeks, you might get some...

In homebrewing, waiting is almost always the best choice :)

Did you aerate the wort after pitching? What have your fermentation temps been like? If they got below 60F or so the yeast might have gone to sleep. Was the turkey fryer used previously to cook a turkey? If so, did you clean it really well? Not sure how this might effect anything, just asking. I...

There was a definite hiss, sounded about the same as opening any commercial beer. Almost no head though, but definitely carbonation on the tongue. Like I said I'm not surprised it's low at this point, it's only been 2 weeks and I only added enough sugar for 2 volumes of CO2. Just making sure...

Understood. I'll definitely chill the beers starting on maybe the 30th. In the mean time, would carbing at 80F hurt them in any way?

about 9 hours. Would that make a difference? I know prolonged chilling helps to clear haze, but was unaware of any effect on apparent carbonation. As an aside, I was impressed with the clarity of the beer. First time using irish moss as a fining agent, I'll definitely be using it more in the future.

Tasted a porter I bottled two weeks ago, relatively low carbonation. I'm not surprised, and I'll taste it again in a week, but this needs to be ready to drink on April 2nd. Will they carb faster at about 80F (or higher?) and if so, will that cause any negative flavors or other bad effects to the...

Since you replied, I'll give an update. Small concern tasting it coming out of the fermenter at 3 weeks since brewing. It was very sweet. I may have added a bit too much lactose as I just dumped some in, as much as I thought 4 oz. was. Obviously it's a sweet beer anyway but it was really quite...

I hate when that happens. Subtly different brew and fermentation conditions always make it really hard to brew exactly the same beer twice. I try to take thorough notes though.

just bottled a batch of this today, tasted and smelled pretty good, not great though. Obviously it's green and flat but I'd like to compare notes with you guys. It was a bit too sweet and not as hoppy as I was expecting. There was really only a slight hop aroma. To what extent should i expect it...

Looks nice, just make sure you allow the SS to passivate completely before you use it.

Great, thanks for the reassurance guys. I'll just rack around the stuff. I figured it would be fine if it tastes fine, but I just wanted to make sure.

Most likely, the wort temperature was significantly higher than your fermentation temperature at the time of sealing the vessel. As your wort cooled, the liquid and air that you sealed inside the fermenter shrank a little bit. This creates a lower air pressure inside the fermenter than outside...

Hey guys, I would really appreciate some help in identifying this junk floating on top of my fermented beer. First, some vital info. It's been in the fermenter at about 65F for 2 weeks. The yeast used was Safale US-05. I'm sure that primary fermentation is done, since OG was 1.060 and gravity...

I just realized I would rather be a yeast cell :cross:

Awesome, I was thinking hundreds of billions or possibly trillions. Funny to think about. So many little creatures. All doing your bidding.