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Thanks for the replies - this does seem odd because I used half of this wort for another beer which has worked out fine - the only difference is the yeast, and this was from a starter the same way I have always made them and the starter itself didn't have any of this odor. It leads me to...

Have a batch of beer using WLP 005 (british ale yeast). This was mashed at low 150's (cooler gives a decently wide temp range in various sample points no matter how much I stir) at a mash-temp ph around 5.1, a bit low as I understand it. og 1049, currently at 1014. Fermented between 67-68f...

thanks, this is some relief, appreciate your help. (it is blue and green in actual color)

This seems to be the best pic I can get in night-light conditions. It doesn't smell off, not much smell at all now but it is dry.

Hi, the below pic is from a flask of slurry I had mixed into a starter - the stopper has a bluish-green ring about where the liquid would have penetrated to when I shook it up (to oxygenate the DME wort). I have never seen anything like this before, so I assume the most likely vector is the...

I will contact them, but returning if it is indeed functional is a concern - I have them ship to a reshipper in miami that then sends overseas, I pay about 2.50 a pound additional freight, presumably each way. They really have no responsibility to cover this cost, so from my perspective, if the...

Hi, short version, northern brewer shipped a false bottom (upside down) with about 25 pounds of stuff on top of it in a 15gal brew kettle. the false bottom handle collapsed, and did a good job putting moderately deep scratches into the bottom of the brew kettle. Are visible grooves...

thanks all, will use it tomorrow

Hi, Have this starter, made last week, (was to be used last week, schedule changed)...used a stir plate on this one, is this yeast or more likely infection? note - the black spot is actually on the outside of the flask

Hi, Recent AG batch has somewhat low attenuation, looking for any advice style - best bitter/esb yeast white labs irish ale 004 with starter 1 liter grain bill does contain just under 10% torrified wheat (does that matter? I assume it ferments out just fine, but first time I have...

Hi, Have done several batches of AG brew, using the 5-gal rubbermaid cooler system, and am finding that, after dough-in and considerable stirring.mixing, I still get some fairly wide fluxuations in temperature depending on where I put the probe - often 3 degrees F or more. On the odd occasion...

the current starter has a gravity of 1032 now, 36 hours after putting on stir plate. I suspect OG was somewhat lower than 1040 since I lost some of the DME (100g in 1.2L preboil water). It is quite possible it has not fermented at all.

The starter was on a stir plate 30 hours or so, I do recall seeing some bubbles at some point early on. (that is the starter on hand now). I don't trust my memory on the starter I pitched 2 days ago. All that said, I just smelled the current starter and it does NOT smell like beer at all, it...

First AG batch, things went reasonably well until pitching. I think some yeast shipments cooked; pitched 2 smack packs which had only marginally inflated in 24 hours. after 60 hours, no gravity change (1051 og). had a 14-hour old 1-liter stirplate starter on hand I was going ot use for...

thanks again. I have looked into this and do have one set-up question - do you just set the frig for whatever its high temp range is (I think mine is 46F) and leave it on all the time, and let the fermwrap/probe handle heating the carboy? Can the wrapper/parka offset a 20-degree +/- difference?

This is something I may try later on - what kind of insulation is appropriate for wrapping the fermwrapped FV's?

I could certainly do that on this batch, I didn't realize the probe would be so accurate outside the carboy. What if I have 2 FV's at different stages of fermentation in the frig?

Hi, I have searched and didn't see anything obvious relating to this, though I have seen it discussed in other threads (who knows which ones) in the past. I have a dedicated frig for fermentation, with a digital thermostat. I keep the probe in a glass of water inside the frig at 65 or so. I...

Have searched this forum and there is some info but it doesn't seem to address this in detail, or is in a thread under another type discussion. On hand I have PBW and star-san. I need to clean and sanitize stainless steel pins (~5.4 US gal/4.5 UK) I obviously have to put a keystone in to fill...

Does anyone have perspective on whether the experiences on fermentation temp. variation and shorter primary timing relate to all ales commonly brewed in britain as real ale, e.g. scottish maltier styles, milds, ipa's, plus less common styles?