Recent content by borracho_brewer

taking a hydrometer reading would probably help answer this question, but the short answer is no, it should be fine. The first few days are usually the most vigorous fermentation so slowing doesn't mean anything bad. If you take a reading and it's still really high then you might want to...

I had a batch that didn't get down past 1.02. tasted sweet and gross in the bucket, still crappy after a month. Two months later it was fantastic. I think it got stuck and came down a little in the bottle, luckily i under carbed it in the first place, so months later still not bottle bombs...

I told my grandfather that I started brewing a while ago, but only today got a brew to him. Before I even poured it he asked if it was anything like Miller Highlife. I said, no, it's not, because it's actually beer. It was a porter, and after a sip he said, Hmm, it's not a smooth beer...

That is why i said that it is highly unlikely. If it were fermented and then infected I would agree with the commonly stated idea (i'm hesitant to use the word fact here just because someone likely could find some rare exception)that there is nothing there that can hurt you. It hasn't...

I don't want to say it's impossible, but it's extremely unlikely that there is anything in there that can hurt you in any way more than maybe an upset stomach. Without a picture or experience with infections I can't say what it is, but I'd suggest re pitching. if it tastes ok, it probably is...

I have super hard water and it turns cloudy in a matter of hours (overnight at least). The first time i used it though i didn't know that it may or may not be a problem and went ahead and used cloudy star san weeks after it had turned. I never tested the pH but I never got an infection so I'd...

I think contacting your local agricultural extension office and nearest agricultural university and/or looking on their websites would be a good start. Something like this (Assuming that is Royal Oak, MI) Michigan IPM Integrated Pest Management - Michigan State University or Michigan...

Well I don' know anything about Philly or it's sports teams but Green: Sierra Nevada Blue: Bud Lite, I think, also Chimay Blue The rest of them I'm at a loss for. Alaskan Amber is bright red, but for some reason I feel like I've seen some another of their beers with orange label/cap...

I would think for another primary a second bucket would be just fine and then getting a 5 gallon carboy/better bottle for secondary and aging would be ideal. People always talk about keeping things topped off, at least with wine and mead (perhaps this is just because they are more worried...

Bottle it and wait another month. My last porter was way too sweet and sugary feeling up until about 5 or 6 weeks in bottle. Before carbing it was gross and after a couple of weeks in bottle it was only slightly bettter. Several months later it's really fantastic (at least compared to how it...

A few cases of beer doesn't really take up all that much room, so unless you've got like a really big pipe line going I don't see how using up part of a closet or even a corner of a room is much of a problem. Granted, I've got several rooms to store beer and equipment (garage, spare bedroom...

+1 to Brugge. It's a gorgeous city, I spent 2 days there last summer and had great time. It's got a nice small feeling to it, touristy, but still well worth it.

This has been happening to me too, in fact it just happened. When you wrote out "kegging'>kegging" it actually looked like "kegging'>kegging'>kegging'>kegging. Then I logged in just now and it stopped, but it has been like that for a couple weeks now. This is the first I have noticed that maybe...

+1 to what Revvy said, I just spent 5 minutes trying to say pretty much the same thing so to avoid redundancy, I'll just say +1 to what Revvy said. Dammit, I was redundant anyway!:ban:

In the door next to salad dressings for me. ;) They'll probably be fine. Refrigerate, Rehydrate, and Relax. :mug: