Recent content by GriffsBrews

So if a batch gets "infected", am I looking for something closer to webbing? Kinda like mycelin?

Ok, phew. Hate to be nervous, but only have 7 or so batches under the belt. I figure an ounce of prevention is worth a pound of cure. Thanks to all of you for your quick responses. Can't wait to taste this sukka.

Here are some other pics gents. Figured a good closeup couldn't hurt! ::mug::

All, Brewed the batch on the right Saturday. Its an American Pale Wheat. Checked it today, and I see this white film. Is this the start of a good ferment, or is it going bad? Can I recover it if its gone bad? Please advise so I can take evasive actions today if necessary.

Sorry for the late reply. I appreciate all the feedback, and I will slow down the process considerably from here. Got a Scottish Ale coming next, ill let ya know how it goes. Thanks again guys

Evening all, I just did up a Belgium Caramel Wit(BB kits). This is my first wit, and not sure I have ever drank one. My question here is this....this brew came out with a great color, ABV, and perfect carbonation. It fermented in primary for about 5 days...then 2ndaryijust to let more sediment...

Afternoon greenhaze. I would suspect that if it was left in the primary that extended time(after primary fermentation) you could/would get some off flavors from the wort? Im sure if it was put in a secondary for that time, and kept around 70 degrees, then you would be ok. Hold off for one of...