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I used a brand new better bottle, first time fermenting anything in it. The beer doesn't taste overwhelmingly sour that's why I'm not 100% sure it is infected, I guess I'll just wait a see what happens, if it sucks after a couple more weeks then I'll be forced to dump it

Brewed a hefe a few weeks ago, all-grain, 60 percent wheat 40 percent pilsner using the wyeast 3068 weihenstephan weizen yeast. I did a single temp infusion mash at 152, brew day went well and my og was higher than expected at 1.058, I checked the gravity today almost two weeks later and it's...

I recently harvested and washed yeast from my primary fermentation, for the first time. I noticed once I had my yeast in my pint mason jars and they started to settle out more, that I had also harvested a fair amount (about a fingers worth) of trub. I know I left the majority of the trub...

I fly sparge and have been having problems with my beers turning out very dry when I do not want them to, even when mashing around 155 +. I use a 10 gallon igloo cooler for my mash tun so I don't really have much of a problem maintaining mash temperature. I'd like to do a mashout infusion but...

I was kind of thinking the same thing, that would make sense, thanks for the input

I've noticed after bottling several of my beers they tend to have off flavors that eventually fade out. While I know this is normal and expect it, I've also noticed that I don't seem to taste these flavors prior to bottling. I always taste my beer when transferring from primary to secondary...