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cool...i only have pint and 750ml bottles, so ovrcarbing shdnt b a problem...thx to all for input!

I don't have a bottling bucket, but i guess i could siphon into my primary fermenter, and bottle from there... i just thought the less beer transfer the better, altho since it's already moldy, it prolly doesnt matter...

I have an outmeal stout that got moldy in the secondary... I'm going to rack from underneath the mold, and was going to use coopers carbonation drops in each bottle, so i don't have to pour priming solution through the moldy top... question: will one carbonation drop be sufficient for a pint...

new years eve brew...so just shy of 2 weels...

thx for feedback... it's my 3rd time making this recipe, and it's never been this viscous...usually the trub is pretty 'seperate' from the beer... i've never been so far off my 5 gallon mark before....it was a very vigorous fermentation... blew out my airlock!

I just transferred an oatmeal stout to the secondary...the bottom was so loamy/thick, it wouldn't siphon anymore... i ended up losing 3 pints... i topped off the secondary w/3 pints of distilled water. 1. how do i avoid so much 'trub/glop' to begin with (i used a grain bag, AND a hops bag)...

yah...i will not be dumping in leaf w/o a bag again... this looks like its gonna be messy...

i guess i didn't swirl enuf... i threw in the whole leaf 6 days ago, and they're mostly just floating on top... (i put in 2 oz in a 5 gallon batch).... i'm gonna stir them in and wait another couple of days...

just drop them in; pellets or leaf? i know pellets will sink into the trub but what about leaf?

I want to dry hop a pale ale, but am afraid to let oxygen in the fermenter, so i can put the hops bag in... is ok? not a problem?

I have a barley wine infected by a pellicle... do i need to scrap all my plastic brew gear, or will a bleach soak and some one step take care of it?

i just put in 5 crushed campden tabs...so far so good...nothing funky floating on top anymore... will keep the thread abreast of success or failure...thanks for info all...

alrighty...sounds like campden is a plan... also, can i sanitize all my brew gear? my primary, one of my secondary's and everything else is plastic...should i not start another batch with that gear?

so let's say i let it sit for another year...and make sour beer.... how does one rack/bottle a batch w/a full blown pellicle? doesn't it break up and get into the brew? or is that desired in sour beer? ps, it's been in a dark basement closet for 3 months now...

as it is already aged 4+ months, I'm inclined to bottle it, if its not disgusting... damn...my first infection... bummer...:( also, if i'm gonna keep it and bottle it, do i skim the pellicle off w/a turkey baster, or just put my racking cane underneath it and siphon from below it?

is that bad? recommendations? is the batch shot?

I brewed a Barley wine on 4/20, it's been in the secondary since 5/1... it was clear for a couple of months, just a little co2 fizz, which didn't concern me...in the last week or two, i have some bigger, whiter, filmier looking bubbles on the surface... i'm pretty sure the abv is too high for an...

i brewed a BW on 4/20... how long does a batch take to ferment totally? mines in the secondary and still has a ton of fizz on top...

not sure about the yeast... the recipe called for champagne yeast, and the guy at the brew store advised against... how long is yeast viable? if i need to repitch (after being off the trub for 2 months), how much yeast would I add for bottling? I'm guessing not the same amount as for primary...

barley wine has been in secondary for three months...do i add 5oz priming sugar to 5 gallons brew before bottling? do i need to pitch more yeast? thx