Glad to hear some success has come to those who decided to take a stab at this. To the nay sayer(s), if I want to ferment alpaca urine, then that's what I'll do. It's my life, my brew, YOLO!
Cheers ��
Well, been brewing for 5 years now, this is my second mold infection. Guess i didnt clean good enough!! :cross:
So whats the consensus here: It still smells and taste's fine. maybe scoop the mold off the top and keg it? (i usually keg my beer)
Note: i dont know wtf the pic ended up sideways...
Thanks for the replys guys. The bitterness it has is a different kind of bitterness you would find in hops. Maybe more of like a tartness aftertaste. I think I might have to dump. This was my second attempt at this beer. The first time i brewed it used orange extract and it actually had the safe...
So i made an orange cream ale. Zested about a softball size amount and put it in at the end of the boil. All if fine at this point. Aroma was awesome, just what i wanted. Tasted it once it cooled down before transferred to the fermenter, it tasted awesome. Everything fermented fine. Sat in...
You can use all of your LME and 3lbs of honey, as long as you double your yeast as you said. I would also suggest, if its dry, yeast to rehydrate it. Its gonna be a big beer.
I used 4 pounds of honey to a Kolsch and it ended up not being that good because i didnt use enough yeast. You need a lot of yeast, or a big starter to ferment out all the honey if you are going to use all three pounds. I have used 2 in the past with no problems and the taste and aroma was what...
So i have a cider. Its been under cold storage for about three weeks now. With minimal clearing happening. Only one inch from the top is clear, everything else is cloudy.
Question is, can i add Pectic Enzyme while its under cold storage and will the enzyme have the same effect under cold...
i did indeed to the diacytl rest before i racked to secondary, i mistyped in my first post. meant to say i did the rest BEFORE secondary. My OG was only 1.038
Used Saflager-S23. i pitched at about 60 deg, but i figured by the time the yeast gets started the basement temp would have dropped the...
11 days to ferment out at 54 deg F, put into secondary for 7 days, diacytl rest for 24 hours at 68 deg. F, then into the kegerator at 36 deg. F for cold storage.
i have followed this the same as all the rest, and i dont get it, but im no stranger to knowing that with beer, sometimes weird crap...
It falls down to the bottom and hangs out with the dead yeast. most transfer the fermented beer to a secondary conditioning carboy leaving behind all the hops and yeast.