Recent content by DrGarbonzo

to be honest i think it’s an even battle right now

Yeah i’m that dude lol. Quality advice! I also sort of know i’m in for trouble so these aren’t expensive recipes.

I should mention I threw out my last beer from mold/ crazy pellucle so I’m trying to be vigilant

Hey, just looking for a confirmation on yeast rafts vs mold here. Day 3 since brewing, slight airlock activity and signs of what is likely yeast “dust” down the sides. Are some wild yeasts top-feeding? I harvested the yeast from my yard, so I’m expecting it to have some trouble but would rather...

Yeah, who knows what it was. I thought it could have been wild yeast contamination, especially since I've had some wild yeast starters in the house that I harvested. I'm brewing a beer with that wild yeast now, so maybe a taste/ smell/ pellicle comparison will confirm or refute that potential...

Hey, posted elsewhere but then saw this thread. Here's one for you all:

Hey, just posting some cool/ nasty photos of a recent infection in a witbier I brewed about 6 weeks ago. While I really wanted to just put it in the basement for 6 months and see, I tasted it on two separate occasions and it was pretty awful, and then the large amount of top layer growth...

also definitely not done. apparent attenuation is only 62%

I plan to keg it but I’ve decided to warm it up and then lager for a few weeks. I’m not in a rush and it seems like if the yeast are strong enough they’ll let me do that without throwing any off-flavors.

Hey, I’m two weeks into fermentation and set my temp to start increasing from 45 to get into diacetyl rest temps but the next day it was down to 33! I think i messed up the controller settings. anyhow, should i go back up to 65 for the rest? or just stay at 33 for lagering and see what...

Cool, good tip!

Anyone ever get a particularly pungent yeast strain smell "stuck" in their nose/ mouth? I smelled my starter of wild yeast harvest starter yesterday and then when I smelled two different carboys and drank a separate beer, all of them smelled like the pungent starter! It was strange enough that...

I heard maybe they switched bottle yeasts at some point? You have a recipe for La Fin de l'Anee?

While there appears to be some debate about the quality of Unibroue bottle fermented yeast dregs*, I had a successful fermentation using dregs from 4 or 5 bottles of their variety 6 pack (Maudite, Blanche, Trois Pistoles, Fin du Monde, others). While it did not end up with Belgian fruity...

Old keg with brown beer stains and stained dip tube. OxyClean Free was the perfect deep clean. I let it sit overnight.