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I just racked 3 beers to kegs and each had been in the primary for 5 weeks. The beers are very clear compared to similar beers I fermented in primaries for less time. I have not tasted these yet, but they seem to smell less "green." My question is this. If you tend to brew large beers...

...might be a tall order since most commerical beers sold in bottles are either filtered or pasturized or both; right?

It is sad that the company is not taking appropriate action to address customer issues, especially after it had an earlier recall of a different lot number last year.

Anyone know how long it took for the manuacturor to recall the last bad batch of Notty? Was this only after brewers complained and the local brew stores sent their inventory back for analysis by the company? It seems like a ligit, problem with many inconsistencies in this specific lot...

sugar from your fruit should turn to alcohal and C02 so as long as this fully ferments it should not be overly sweet. Cinnamin, especilally dried is strong as hell and should be used sparingly, if at all IMO.

It is OK, I live in NY and the state and local taxes here are higher than California. I've been a CPA in public practice for 30 years, and I have made a good living and will likely retire 10 years early. It beats sparging tons of grain IMO. Anyway, yeh, you could get a job at a local brewer...

I store "empty" kegs with a full load of sanitizer water and I pressurize the keg and shoot some out the vent using a keg tap.... They can sit around a long time but they are ready to go when the need arises.... When I am ready to fill them with beer, I just empty the sanitizer and fill...

The last few batches I have made I kept the beer in the primary for 5 or 6 weeks sitting on the yeast cake and these were then racked to kegs and conditioned for a few more weeks before drunk. These were heavier beers in the 5-8% range - IPAs, Belgiums, etc.. Question: Are there any...

I was planning to brew this past Saturday, so I smacked a liquid pack of yeast on Thursday but I did not brew and the yeast is now fully activated - today on Monday. Unfortuntly, my brewing plans have changed and I probably won't be making any brew until this weekend (e.g. 9 days or so after...

I always have a back-up plan for yeast.... never hurts to have some inventory availible.... S-04 and S-05 have been rock solid for me so far.... I have 6 packs of Notty and have never used it. I was hoping the lot would be recalled, but I don't beleive the manufactor cares anymore.

I asked this question but in a slightly different mannor; Do I need to boil extract wort for 1 hour" This question was asked in in effort to identify steps that might shorten the normal brewing day. No one who responded suggested there was a scientific reason to boil extract for 1 hour as...

...liquid and dry extract is merely wort that has already been boiled and then most the water is removed for storage and shipping purposes; right?...

Any word from the manufacturor? They must be aware of the issues at this time; right? My hope would be that they would recall this lot batch.

Bud light, Bud, Coors, Coors Light .....this stuff tastes like pis$ to me.

yeh, I ferment in the basement which is usually much much cooler than the rest of the house. This summer, however, the basement temps were much higher than normal. I'm a lazy extract brewer and I did not attempt to use a swamp cooler. I don't think my bad batches were infections - nothing...

This pack was definatly NOT fully inflated. It was more than half inflated I would guess. I shook the pak several times during the pre-pitch event - not sure if that helps hurry the process but it can't hurt, I guess.... Next time I will allow more than 24 hours to get the liquid yeast ready.

This summer in the northeast has been hot as hell and brewing has been a challenge trying to get fermentation temps down to a resonable level. I tossed a couple of batches and I suspect it related to high fermenting temps. Anyway, recently, we have had a few cool spells that have made...

I've used S-05 and S-04 dry yeast recently and they are both reliable champs! ...not sure how the liquid will turn out but the primary advantage is the many types of liquid availible; right?

I thought if you pitch more than one strain that only the most dominent strain will ferment. ...just an educated guess here, however....

I have brewed about 50 or so batches over the years and used liquid yeast for the first time this week. This came in a kit and was the typical smack pak. Anyway, after 24 hours the package only swelled about 1.25 inches but I was eager to get the wort started so I pitched the yeast. 24...