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No, I could not taste it. However, I do have a keurig coffee brewer that has a clear water resiviour and the resiviour did stain quickly by the end of the week. If it wasnt the water, what could I have done wrong during this batch and not realized? There are no signs of infection at all. It...

Nope, all grain. Same as the recipie states.

So about a week before I did my latest all grain batch I also got my water filtration system serviced. I am on a private well and my filtration system consists of a salt conditioner and a separate iron remover. However, the service company left my filtration system on complete bypass when they...

I just can't bring myself to dump it. I decided to just keep with what it should be, a lambic. I added 3lbs of Apricot puree: http://www.northernbrewer.com/shop/brewing/brewing-ingredients/flavorings/beer-fruit/oregon-apricot-puree.html and down in the celler it will go for the next 365 days...

I pitched around midnight last night and it is slowing bubbling now. I think I'm going to give it a try in 4 weeks or so and if it takes OK I'll just keg it. Otherwise I think im going to dump it. As TNGabe said "life is too short to drink beer you don't like".

I guess that was my next question... With the original recipe and correct yeast, I usually keg after only 4 weeks in the primary since this beer is so simple. So, now that I have the Lambic yeast in there, should I wait this one out and continue with the lambic style. Or, what should I expect if...

So I brewed a pretty simple wheat beer: 4 lbs. Rahr White Wheat malt 4 lbs Rahr 2 row Pale 1 oz Willamette (60-min) 1 oz Cascade (15 min) However, I accidentally grabbed a packet of Wyeast 3278 belgian lambic blend (I'm positive it was out of place on the rack) instead of the Wyeast...

Quick update here. I just tried one of these beers and it is fantastic. Hopefully they will get much better with age. Thanks for all the help in dealing with this stupid mistake!

Well, hopefully ill be lucky and not end up having to do this again. I'll recheck in another 2 weeks (if there are no explosions before then) and post an update. Thanks again for the input!

even after 2 weeks in the bottle and a 1.02 gravity reading you think there are still fermentable sugars?

FINAL UPDATE (hopefully): Everything is finally rebottled, whew! I lost just under a litre in the precess which is a lot less than i anticipated. Hopefully nothing got infected and everything turns out tasty. thanks all for your help!

UPDATE: the gravity right now is 1.02. Im going to pitch more sugar (the correct amount) and rebottle.

UPDATE: i had to empty these all back into the bucket. there was waaaayyyyy too much pressure in there to just slowly releaase some gas. i really cant believe those bottles didn't explode. now i'm just waiting for the foam to settle down and ill take a gravity reading too determine what to do next.

holy balls is right! 2 weeks primary 4 weeks secondary. don't remnember the exact FG but she was def done. I['m going to go open them up now and i will update. should i just let them sit for like 30 mins and just recap or go through the whole bottling process again?

how long should i let them sit uncapped?

Two weeks ago I bottled a Barleywine AG from Northern Brewer: http://www.northernbrewer.com/brewing/recipe-kits/all-grain-kits/all-grain-ale-kits/barley-wine-all-grain-kit.html I just opened one to try it and she was a HUGE gusher. I couldnt immediately think of what went wrong, but then...

no clue what this one is but it formed on top of an ipa that was sitting in secondary for 3 months:

thanks, didnt see that thread. sucks this one got infected, i was really looking forward to trying it.

i agree with ya!

I have an all grain IPA kit I bought from norther brewer that's been sitting in the secondary for about 3 months. I just checked on it and there is some funky looking thin film with airbubbles on top of it. To be honest I did open this one up a few times and sampled it so an infection wouldn't...