Recent content by BeerandHockey

I do plan on going all the way with this one. Gonna use it as a learning experience and bottle it. Who knows it might be something in a couple of months. I figure that the research that I have put into this batch is well worth the loss of the beer itself. My plan now is to atleast try this...

Tested it again and it still tastes the same. Gravity 1.02. Its been four weeks since brewing so I just think its infected. I used a washed yeast which I think is where the infection came from. I pulled out a washed yeast from the fridge and it had a blue color in the cake and had the same...

It is a 5 gallon batch, I racked it to the secondary today after two weeks in the primary. It doesnt look like it has any infection(mold or scum) but it kind of tastes like rubber, it about made me sick. I will take your advice and let it sit for a while in the secondary. Ive read the "ruined...

recipe is: 8.5 lbs LME grains steeped: .5 lb belgian biscuit .5 lb Dark munich .25 Special B .25 Special Roast .5 lb flaked rye hops: 2oz cluster @ boil .5 cascade + .5 Liberty @ 30min .5 cascade + .5 Libery @ 15min .5 Liberty @ 10min .5 Liberty @ 5min Boiled for 60min 2nd...

I have a batch that I pitched 2nd gen yeast and had no fermentation in the three days so I pitched another small amount of the same yeast. the ferm started the next day, two weeks later it was still very cloudy, but seemed like it had stopped fermenting so I racked it. It tastes fricking...

I dissolved the sugar and then added the beer over it in the bottling bucket. but for some reason the beer is really fizzy when its poured but tastes really flat. It bubbles like a sprite but tastes flat. any ideas?

I use a bottling wand and mainly use 12oz bottles, but I used 22oz bottles for my last batch. I filled the same way, to the rim and then let displacement create the airspace. Does this leave too little air space in the 22oz bottles? is that why my beer has weird carbonation?

Thanks for the help and quick response. I new to brewing and appreciate the advice. Im going to take a gravity reading and go from there.

My beer had 2+ weeks in the primary, finished fermentation in about 5 days. Its been in the secondary for 4 days and havent seen any activity or change. Is it possible for it to be ready this early? Can I go ahead and bottle it or should I just try to be patient?