Recent content by Hudginsclan

That's the kreusen from a top-cropping yeast. That "snot" is yeast hanging ten on the foam. It can persist long after fermentation is finished.

IrregularPulse--Yeah, that's what I was thinking. Maybe I'll make a starter out of it just to see what happens. Doug

Sorry everyone--I should always remember to SEARCH before POSTING. I guess I have my answer... https://www.homebrewtalk.com/f11/star-san-acidity-yeast-collection-100185/ Doug

Hey all! On Saturday, I brewed up a Belgian Dubbel with Wyeast 3787 (Trappist High Gravity) from a starter. The fermentation took off and started blowing through the airlock yesterday (Sunday) evening. I rigged up a blow-off tube leading into a growler with Star-san solution in it. I...

Well, I got home this evening and things are jumping. Steady bubbling from the fermentation lock. Opened up to take a sample, and that's no pellicle--that's trub. Wild yeast fermentation? Sample showed gravity has dropped a bit to 1.035. This has become an interesting adventure. D-

FYI--I didn't aerate the wort any more than was necessary to transfer from pot to bucket. On the contrary, I have been working hard to keep O2 out (e.g. purging the head space of the fermenter with CO2). Not out of concern for the lacto, but out of concern for other, nasty bugs that LIKE O2...

Well, this is a strange one. I'm brewing (or trying to brew) a Berliner Weisse. Here's my recipe: OG: 1.041 FG: 1.007 Color: 2.25 ºSRM Alcohol: 4.39% Bitterness: 4.9 Boil: 20 min Final Volume: 11.0 gal efficiency: 84% 7.0 lb Rahr White Wheat 7.0 lb Rahr Pilsner 1.0 ld...

OK, good advice. Thanks! Doug

Hi Everyone: I have an apple-spiced mead that I am planning to submit to a brewing competition later this month, but I'm in a bit of a quandary as far as classifying it. The "apple" in the Apple-Spiced Mead came from steeping 4.4 lb of diced, fresh apples in the hot must at flameout, and...