Recent content by SeminoleFan_27

That's unfortunate! I will order new equipment then.. Also, at this point I consider the flavor to be drinkable, and the carbonation is pretty good. If I cool the bottles to 4-5c would that impede the infection from further ruining the beer?

About 2 weeks ago, I bottled my first attempt at a bavarian hefe. It was an extract brew & I usedWlp300 as the yeast. Notes @ bottling: Bannana/ lots of bubble gum ( too strong). 1 week notes: Decent carb, bubble gum faded some, some tartness. Tasting much better! Well now here at week...

I think you may be right max. I was shooting for the nice banana note in weihenstephaner hefe, and didn't make a starter for the exact reason you mentioned, to accentuate the banana esters. I wanted banana, and I definitely got it. Lesson learned, more is not always better.:ban::mug:

BUMP- Bueller...Bueller

Hmm, interesting. I sort of got a banana bread vibe from it, but it is sort of like a rotten one. Did you by chance sample your beer when bottling/kegging, did the flavor characteristic change or mellow out upon conditioning?

Hey guys, About 5 days ago I brewed a hefe using WL300 strain. I was recommended by my LHB store to ferment it at 68f for a nice but not overpowering banana flavor. However, there is a overwhelming rotten banana spice flavor going on! Notes: Pitched 1 vial @ 67f...

An hour ago, hooked-up my new GE chest freezer to the SCT-1000. It was programmed to the following 1) Target Temp= 2c (Cold Crashing) 2) Differential= 1c 3) Compressor Delay= 3 minutes 4) Calibration= -1c The STC-1000 brought the temperature down to 2c, and then kicked off like it is...

Wow, so it was fermenting just fine. The lid in my fermenter was the slightest bit loose. It is tightened and going all kinds of crazy!!!!!!! Lesson learned... Don't panic.

Frazier I guess I was just trying to understand, how airlock activity would decrease after Adding Fermentables. However, I guess the yeast know what there doing..

So its been a couple hours and the bubbling is back, but only slightly. Its now been bubbling only like once every 10-13 secs.:confused:

I'm hoping it will turn out good! I read that around 15% of sugar coming from sucrose is fine. I know it will dry it out some, but I tend to enjoy drier ipa's.

Hello everyone, last night I brewed my very first beer (IPA). Its been fermenting pretty healthy for all of today (bubbles every 1-2 seconds). Then I messed with the beer.. I know noob mistake. Well I wanted to increase the abv so I made a solution of boiled water/ sucrose. I made sure to...

Yes, I most definitely will boil it next time. I wonder if the yeast will still be able to utilize the nutrients regardless. I'd hate to have excess chemicals in my beer!:mad:

Yesterday I was at my LHBS, and I picked up Fermax yeast nutrient. The product was in a decanted plastic baggie with no instructions on it's use. Therefore, I decided to just pitch it into the cooled wort with my yeast. However, after I did this, I found people saying you should boil the...

Thanks, lots of good info!