Blaze
Member
I have brew a dozen malt extract beers and recently gotten into all grain. On my last attempt on a Amber Ale, I think I have to flush this batch down the toilet. After 3 days, fermentation seem to stop, was slow, not much activity, but left a thick creamy head in the fermentor. After 7 days, no change, took a reading of .023 on the hydrometer. Started with .051. Now after 14 days, no change. Still have the thick creamy head, reading .023 and beer seems to be very carbonated, cloudy and it has a sour taste. I just re-pitch some yeast and threw it into the secondary to see what happens. I'm a little confused whats going on because I took extra sanitary measures than I normally do. I use to sanitize with bleach, this time I used Star San. I normally gargle with Bourbon and siphon with my mouth, this time I filled the hose up with water and let it drain to start the suction. Only thing I can think of is when I boiled the water to hydrate my dry yeast, I filled an non-sanitized bowl, let it cooled down and added the yeast a half hour before I pitched it. I have heard horror stories of mistakes people have made and there beer turns out fine. I think I go back to my old practices. Any recommendations, suggestions, are appreciated.