So my first batch had the stopper and airlock knocked out sometime between the last time I checked the carboy and the three days later when I checked again. I had it sitting in front of a fan to keep it cool in a basement that had previously been flooded the month prior and was still musty and funky smelling. So out it went, that was before I read the never dump you beer thread. That was just for history.
Second batch went just fine and I find myself enjoying it now as a matter of fact.
That brings me to my third batch. Kind of my own recipe, based it off this apple pie thread
, and is my goal. Did some different things to make it taste completely different than what it should look like. Anyway, today I went down to take a look at the carboy. It's been a week since brew day and it's been sitting on a 67F concrete floor. But I noticed when looking at it a few long white streams moving their way down to the krausen ring but not yet to the beer. Should have taken pics.... I know...
I had planned to leave this in primary three weeks. But based on the first batch being pitched I didn't want to take a chance on this one as I have a bit more into it since it is my own and not a kit. Now I know some may say it may have been yeast but it was pure white, and secondly I pitched dry yeast into a dry carboy and poured the wort through a funnel into the carboy. So unless it's a wild yeast I don't know how yeast would have gotten above the beer. Anyway, I transferred to secondary and plan to leave it there for the next 4-5 weeks.
I had to sneak a taste, oh man if it does get better from here it isn't going to last long once it hits bottles. So far it looks like it hit right at 5% which is what I was going for. Two more weeks til the apples I want to use are ready for picking.