Recent content by lukefindley

I have a Bells Oberon clone with 5lbs of peaches in primary. Today marks 3 weeks. I was going to transfer it to secondary this weekend but didn't get around to it. How long is too long in primary (or secondary) prior to bottling?

good info helmingstay. thank you. do you think it would be a bad idea to pour all of the contents currently in this bucket (my primary) through a strainer and into my secondary? or would that stir things up to much? im going to transfer this into a secondary this weekend one way or another...

i poped the top again last night to have a smell and another look to be sure it wasnt fuzzy. its doesnt smell like toe jam or dirty belly buttons (although "Dirty Belly Buttons Ale" might be a good name for a brew). it smelled like super duper strong beer. the scent of alcohol almost knocked...

it does not look fuzzy/hairy. it has a more wet/slimey look to it. i know that doesnt sounds any better but it certainly didnt look fuzzy or hairy. when i took this pic, it had been in the fermentation bucket a week. i popped the lid off to have a tase. it tasted fine as best as i could...

Please see the picture below. This white looking substance is apparently growing on the hops and peaches that are floating on the top of my beer inside my primary.

could that be Krausen?

so, that IS mold???!!! if so, i am going to have to dumb the whole batch right?

well, i just popped the top and 1st: see attached pic for what it is looking like. it looks like all of my hops and peaches are still floating on top and some of the hops have what looks like mold growing on them. it may be yeast however. i have never seen this so im not sure if i should be...

after reading the last two reply's, i think i will certainly leave it in the primary for another week (which makes 2) and then transfer to my secondary and let it sit there for another week (3 in total. two in the primary, 1 in the secondary.) i guess i can just pop the top off the "true brew"...

My "temperature control" is an area in my basement with no sunlight. It is currently about 74 degrees down there. What is your reason for the peaches being added in the secondary as opposed to tossing them in my primary as soon as I poured in my wort? I read so many different opinions on that...

I think im going to bottle from here. From all I've read, it seems like the only benefit I gain from a secondary would be a more clear or clean brew. If that's the case then i'll just bottle from my primary. Any suggestions on dealing with all the peaches and "funk" im going to have in the...

Is there an advantage to fermenting longer than a week? I brewed a all grain Bells Oberon clone with 5lbs of peaches that went in the fermentation bucket as soon as I poured in my wort.

Im wanting to brew something as close to an allagash white as I can and add some peaches and/or nectarines. Anyone got any advice for me on this one???