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This is one SLOW fermenting beer. After 3.5 weeks it is finally in the FG range and I figure it will be a full 4 weeks to finally reach a steady gravity. Most of the time it fermented at 68-70* and I roused the yeast every few days as well. So far my samples taste great!

That looks normal to me, and if you used a Belgian yeast it's going to smell funky anyway. I wouldnt be so quick assuming this batch is infected, especially if it tastes good as you indicate. Check the gravity and bottle it if it has dropped to the final gravity for that brew. Be sure to let...

Still chugging along at 68* 4 days after brewing Fermentation was slowing a bit so I gently rocked the carboy back and forth and came home to the krausen bubbling out the blow off tube. I guess this yeast just needed to be woken up just a bit because there must have been plenty of sugar still...

Thats what I was thinking. The only saving grace is that I've read that 3944 likes it pretty warm compared to standard ale yeasts.

I'm brewing Midwest's Grand Cru that I pitched a bit too warm. I pitched two packets of the Wyeast 3944 and fermentation took off within an hour and was fermenting at 78* for about 6 hours until I put it in a water bath that cooled it to 66-68*. I trying to let it ferment at 70* but my main...

After 2 weeks in the primary it tastes great! It isnt too hoppy at all and I think the extra lb of lme helped offset the extra hops. Cant wait to start drinking this one.

Thanks everybody!

I'm going to be brewing an ale that has an OG of 1.042-1.046. I have a brand new pack of Wyeast 1056 that came with the kit but I also have 2 packs that are exactly 6 months old that have been in the fridge that I would like to get rid of. My question is, am I doing more harm than good if I...

Well, I do enjoy hops. This may have pushed it outside of the style in the IBU category as you mentioned.

I picked up an Amber kit from a LHBS that has specialty grains for steeping, 6lbs of LME, 1oz of UK Challenger at 60min and 1oz of Ahtanum at 5min. Fermented with WLP001. As I was brewing I thought I'd experiment a bit by adding 1/2oz of Glacier at 30min and 1/2oz of Cascade at 15min along...

Bottled for one week and I tried one to see how it was coming. Absolutely fantastic!!!! I might have to add raw reservoir water to all of my batches.

Mine shows billed and my account has been charged but it hasnt shipped yet. It will be outstanding if they honor it but I wont be upset if they dont.

Be patient and wait for at least 3 weeks.

I'm happy to report, as of bottling day, the Tiger Muskie Red is a success! No infection and it tastes great after being in the primary 3 weeks and bottled today.

Havent tried PBW just warm soapy water and there still seems to be small amounts of residue inside. I'm sure it's fine but I think I'll just pick up anther length at my local store when I'm in next time for supplies.

I had a very vigorous fermentation and ended up having it bubble up through my blow off tube. I cannot get it perfectly clean inside and I was wondering if I should just chuck it and buy another one or if it isnt a big deal to reuse slightly dirty since the co2 is pushing out the other direction?

Brewed Jamils Evil Twin yesterday and everything went great until I noticed my wort chiller was leaking water into my batch as it was cooling down. Now, I'm not one to freak out but this wasn't just normal house water, it was secondary water from a local reservoir! Thats when I freaked out a...

Thats how Big Sky Brewery gets the drool for their Moose Drool.:drunk:

I remember having all sorts of farts when I first started drinking my home brews but dont have that problem now. Now I know why! Interesting.

Very nice!