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Sorry I meant beer not wine. I used liquid Wyeast.

Whoops, I forgot to areate when I added the yeast. It still seems to be fermenting though. What affect is this going to have on the wine?

Does anyone have a Fruili clone recipe? http://www.frulibeer.com/home.htm

Can you use a bottling bucket (primary with spigot) as a primary to ferment in? Or should I keep the one with the spigot just for bottling?

Thanks! And even if I wait another week or so, I don't risk there not being enough yeast left to carbonate the beer once I add the sugar and bottle it?

2 weeks fermentation good? Or should I wait longer? Belgian ale. It appears to be fully fermented, or almost fully fermented, as I don't see any bubbles going through the airlock, ever after watching it for a few minutes.

Thanks! Thought so, but wanted to make sure. Yes, its in the secondary which I sanitzed with StarSan, and its been in for 2 days.

Is this an infection/mold?

I just leave the labels on ;-)

It was an MS kit. The only other thing, it took my wort several hours to cool, because I didn't have a wort chiller, I did add a gallon of ice though, plus a gallon of near freezing water, which brought it down considerably...

Beer is too bitter tasting -Belgian witbeer. Any idea what caused this? I steeped the grain for 22.5 minutes 1oz pellet hops for 60 min and 1oz pellet hops for the last 2 mnutes Is it the pellet hops for 60 min that made it bitter? And I put the hops straight in (not in a...

What method do you use to clean/sanitize your beer bottles?

What size primary should I use for 5 gal beer? I have it in a 7.8gal now, should I switch to a 6.5, or is the 7.8 OK?

Ah, so just a piece of siphoning tube then?

What is a blow off tube? And what woudl be the SG of a high gravity? 1.07+?

I thought it might have too much gas released for the first 24 hours.

Can anyone confirm/comment on this technique: 2 weeks in the primary, 24 hours without the air lock, then add the air lock for the remainder, then after the two weeks are up siphon to a primary with spout add sugar and bottle. Will this work as a general rule of thumb for ales? (Using liquid...

You can top if off with a similar beer, personally I would like to see less air contact, even with the C02 layer.

Repitch, if you're not sure on the yeast you can make a starter to ensure its good before pitching.

You should move it to a carboy or bottle if it has finished fermenting. It looks like mold, but I believe you can skim off the mold and bottle the rest, especially if you are siphoning from the bottom. Can anyone confirm or gainsay that?