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....sitting in the basement. The air-lock had dried up. Like I say, it's been sitting in the primary for at least 1 year. No good anymore? Opened it briefly, and should post a pic, but it just looked to have a moldy dusting on top.....nothing too scary. I have no idea. thoughts?

Any reason not to drink? It's a powerful mead, probably 15% abv.....been sitting, at room temp, in a plastic apple cider jug for about 6 months. Nothing visible in terms of problems. Anything to be concerned with? Or...drink away?:drunk:

IPA has been in the bottles for about 2 weeks now; so, decided to chill and pop a few open. Well, the amount of head they produced is really excessive. In a glass, I'm talking about 80-90% foam and only 10-20% liquid. If I wait long enough, it goes down....but that's no good. It's a really...

It's about time to bottle, but there is a lot of particulate floating around. I dry-hopped (heavily) a week or so ago, but much of it is still hanging around up top. That would be fine, but there's also a WHOLE LOT still in suspension in the beer. Some particles going up..some going down....I...

Edit- I figured it out....nothing to see here:D Probably nothing...and the typical newb freak out....but I've never seen this "formation" before. This is a highish-gravity "malty" ALE, (using a pacific ale yeast).....OG was around 1070. After 2 weeks, I'm down to 1010. I've just never...

This dumb, because it is what it is, and I've also tested my hydrometer with water...and it came out 1.01. Here's what I've got: * Total capacity of fermenter- 6 gallons * 9 lbs Munich Malt extract * 1 1/4 pounds of malted grains..boiled and strained * OG is 1.042?? Doesn't the OG...

that are likely to be commercially available? I don't know that I can currently tell a malty overtoned brew from one that isn't :confused:

I just did a gallon using turbo. I started at 1.13 and ended at 1.00...in about 1 week. I crashed and filtered, then drank. Result- to me it tasted great. Just the right amount of sweet left. One tall glass of this stuff and you're :drunk:. I'm doing another one now with regular...

I've done multiple beers, wines, all grains, malts, meeds.......:drunk: with no problems. However, yesterday I decided to goof around and make a quick apple cider. I took a gallon of cider, added maybe a pound of sugar (dissolved in warm water) and mixed in some wine yeast (can go to 18%)...

Dumb question, I know- Not so much on my beer batches.....but my more with my, um.....higher gravity brews, I get a good 1+ solid inch deep layer of medium brown creamy peanut butter on the bottom (almost exactly the consistency of peanut butter). What is that? Is that what Vegemite is...

brand new to this. My first batch came out okay; but, the more I drank it, the more I noticed what I can only describe as a sour taste/finish. Something just struck me as funky / sour when I'd exhale, after taking a sip. So, I did another 5 gallons. This time, it's only been in the bottle...

Not sure what I was thinking (wasn't really), but on batch #2, I boiled my specialty grains in water for like 40 minutes, instead of heating the water up to 150 or so, and just letting them steep. I'm guessing this won't make much difference.......but just in case, what say you? Let's see...

So, I'm about to start my second batch of beer (first batch, safely bottled):mug: The thing is, I assumed that I'd do another Belgian Pale Ale as fermenting temps would be 70-78 degrees F. BUT.....I just realized I have a HUGE wine frig in which I could easily fit a 6 gallon bucket. It...

While siphoning from the primary to secondary, I got some air at the very end, which kind of "fizzed"/bubbled into the secondary for a couple seconds. I know o2 is not a good thing to introduce.....think this could be a problem?

I dropped a thermometer in (sanitized).....when I pulled it back out, it was covered in thick almost cheese-like gunk. Normal?? Does this look pretty standard for a fermenting belgian ale? Yea, I'm a new guy who's over-thinking (maybe) everything.

so, my bucket is 6.5 gallons; but, it has no mark or line for the 5 gallon mark. When I filled it with wort and topped off with water, I thought I had it about right. Well, I just pulled the lid to drop a thermometer in there (sanitized), and noticed that there is NO way it's at the 5 gallon...

yea, can't stand waiting. So, I've decided to buy another bucket and ingredients, and get another one started. The only problem is that i really like a nice sweet(ish) amber beer with nice fruit hints. But, the temp where I'll do the fermenting is probably 74-80. I may be able to get it...

.....jeez, I can't leave it alone. I'm over looking at it constantly; and, it's only been 3 days. Some of this comes from the fact that it's 92 outside, and I have to keep the temp down. ;) Anyway, I guess this is normal, and goes away after a batch or two. For now, I'm loving this...

....and this is going to make me sound dumb, I'm sure.... If I used 13lbs of malt extract and double the yeast in a 5-gallon wort?

This is my first ever batch....it's a Belgian Pale Ale. I'm using a saisson liquid yeast. So, I wasn't paying attention, and dumped my liquid yeast into my wort which was still about 130-140 degrees:mad: Well, I am sure this killed the yeast, so I bought another vial of yeast, and...