Hamsterbite
Well-Known Member
Woooooooo!
Is my beer ruined?!?!?!?
So Sunday I brewed a batch of beer. After it cooled, I threw some yeast in it and the next day there was all this bubbly foam on top and bubbles coming from the blow off tube. I don't know what happened but I'm not sure it's normal. Has anyone ever seen a thick layer of foam on top of their fermenting beer? By the way, I never read anything about brewing and am relying just on other people to tell me what to do as I lack the initiative to actually read about a hobby I'm looking to get into. Any help? Here's a picture of what my beer looks like.
View attachment 79044
What is that stuff?!?!? Is it ruined? It looks ruined! I hope it's not ruined!! But it looks ruined!!!!!
b-boy said:Here's a link that will answer all your questions : https://www.homebrewtalk.com/f45/i-am-idiot-353511/index100.html
static said:I'm sorry. It just slipped out. I'll do better next time. I gotta lay off the grog after the witching hour.
Whattawort said:I have a law degree from FuqU Online School of Litigation. I'll be happy to represent you for a nominal fee. I'll only take 33% should you win the case. I can print out my credentials on this napkin if you want to see them.
That's because she likes to skip firsties and go straight to.. Oh never mind you wouldn't be interested in that.Thousandthies!
That is kind of like as close as anyone will ever get to firsties with pam anderson.
No need. seeing his breach of faith, I went ahead and used my second sight to look inside your brain. most impressive my friend, I'll be hiring you as my second in command when I'm ruling the world.
I knew someone would appreciate my brilliance one day. Next time just ask. I feel a little violated
Whattawort said:I knew someone would _____ my _____ one day. Next time just ask. I feel a little violated
static said:How do you think i feel... you do get used to it after a while so there is that.
cheezydemon3 said:It was all for a good cause. Unlike your rather trivial look into the minds of my National geographic crew to see their spud intentions.....I was meticulously planning out ruling the whole post-apocalyptic thingy.
You can have it. Too much responsibility for me. I'll just make the zombie limb beer.
does the alcohol kill off the T-virus?
May be coincidence, but people I have known who brew that alwayse seem to end up undead. Of course, harvesting the limbs can be precarious to say the least, and may explain away all of the infections, but I am wary still.
The occasional dead killer whale in my brews grosses me out. I can appreciate the funk, but how in the eff do you sanitize a rotting human arm?
Who said I was using the arms?? Toss the limb in the wort at 60min and baddabing! it's sanitized. Just strain it out when you transfer to the fermenter. They can only be used on the hot side. If you use them for dry limbing, the T virus will infect the beer. Imagine the odor of dead bears and whales with the appearance of a sour and the taste of hot arse and cabbage and you'll get an idea of what you're in for.
cheezydemon3 said:Man I feel like a NOOB!!!lol.
Don't know why I just assumed that dry limbing was the only way!!
Ever mash the dead limbs? The boil would kill the virus obviously......
OK. There it is. How much flavor and aroma is left after 60 minutes in the boil?
That is why I assumed dry limbing.
cheezydemon3 said:Man I feel like a NOOB!!!lol.
Don't know why I just assumed that dry limbing was the only way!!
Ever mash the dead limbs? The boil would kill the virus obviously......
OK. There it is. How much flavor and aroma is left after 60 minutes in the boil?
That is why I assumed dry limbing.
There's just a perfect amount of sourness and twang @ 60. I'm too chicken to do any limb additions after 60. I want that virus dead.
It's really nice in a saison. Might try a charred one in a wee heavy. Haven't done a stout yet. Do you think it would need some lactose or will the natural twang be enough?
Oh wow........wait a sec!! at what temp is the t-virus killed?
Charr a limb by baking it at 425 for an hour or so, and I bet you would kill the virus.....wait for it........AND BE ABLE TO DRY LIMB WITH IT!!!!!!
Genius!
Oh, what? Lactose? I wouldn't. Try it without first and see what you think.
too many variables and it is hard to pinpoint if something went wrong.
*EDIT a little research.......the T-virus can't live in anything over 8% abv, so a straight up uncharred dry-limb is possible in a bigger beer.*
I prefer to char by way of open wood fire. Gets a little of that smokey goodness in there and you don't stink up the kitchen. Wait a sec....who needs Rauchbier when you can have this going on?? Oh man, the possibilities are endless! Just hope the rats haven't pilfered all my Vienna and Munich. Don't think 2 row or MO will really showcase the smoked limb. I think I have a 1007 starter around here somewhere.
No one else will have zed limb access.
Whattawort said:I was at a farm today and they had several piglets for kids to pet. I asked the farmer to call me when they're ripe.
Has he called you yet? Pigs are usually slaughtered in the fall.I was at a farm today and they had several piglets for kids to pet. I asked the farmer to call me when they're ripe.
Has he called you yet? Pigs are usually slaughtered in the fall.
I saw them this past weekend. Doubt they're of age yet. Though that would make my week.
Says the cannibal to the police man...Poor pigs. What a curse to be made of delicious meat.
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