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A few I haven't seen yet. Bondo - F You, I'm Drunk (They're an Irish folk band from Chicago,) The Replacements - Beer for Breakfast Reel Big Fish - Beer Chumbawamba - Tubthumping Flogging Molly - Drunken Lullabies (I think this has been mentioned) Old Crow Medicine Show - Goodbye Booze

Edge, any word on how this went?

The idea is that when you add fruit or oak to your beer, you're going to be aging the beer for a longer period of time. At a certain point, even with fruit in your beer, the yeast are going to run out of nutrients and will begin to eat each other. This causes some nasty off flavors in your beer...

I really like continuous hop schedules. I may have to try this.

Its a good thing there's no ink between dropping pens into fermenting beer and cancer.

Well it sounds like an incomplete ferment, but it certainly could be something else I don't know about so maybe someone can jump in and be of a little more assistance but I can tell what I would do. If im unsure about my fermentation, I'd first try repitching some known healthy yeast to try and...

It doesn't sound like it. Most of your sugars probably came from the extract which is mostly fermentable. Did you chill your gravity reading to room temperature before you took your gravity reading? At 140 degrees, a 1.040 reading is corrected to 1.056 which would put a normal attenuation...

FOR SCIENCE!!!! http://www.motifake.com/image/demotivational-poster/1005/for-science-dr-insano-doctor-nostalgia-critic-that-guy-with-demotivational-poster-1274272750.jpg

Do you know what the extract and specialty grain were that you used? It may have been heavy in dextrins which as a general rule are not fermentable with beer yeast.

+1 to NortherRiver and Union. What was the temperature of the room you were fermenting in and the yeast type you used? My best guess is it was US-05 or some other equivalent. If you're fermenting in the low 60's, you could try fermenting somewhere where the temperature is in the upper...

Did you take an original gravity and final gravity reading? It's hard to tell what happened without that. That being said, most beers have their fair share of left over sugar so you shouldn't have a problem. As a general rule, your final gravity will be around 25% of your original gravity...

Thanks!

Not boiling your extract additions. I always learned you needed at least 5 minutes to disinfect anything unsanitary that could be in the extract.

Really? I feel like this is unsanitary advice. What am I missing here? I may have to change my additions.

How long have you had the beer in the plastic fermenter? After three or four weeks, the cake at the bottom should be pretty compact and hard to the point where you could hit it with the racking cane and not disturb too much. Then you can just rack your beer from a few inches from the top until...

You probably want to do it with 10 minutes left to sterilize anything nasty that may be living in the extract. It boils for long enough to kill any bacteria, but is short enough to not produce a lot of carmelization.

Just a quick question. And I don't want to hijack this thread. But has anyone cultured the yeast at the bottom of a bottle of 312? I'm thinking of using the 80/20 2 row/torrified wheat and using the 312 yeast at the bottom of the bottle to ferment out. Do you think they use a different yeast...

They're saying 40's. It's a brown Christmas.

I'm using Beer Calculus . homebrew recipe calculator and when I plug in your numbers in I get an SRM of 19. When I knock the Crystal 75 down to 8 oz I get an SRM of 16. Of course, the SRM's in this may be off. Otherwise your color looks good. With your grain bill of: 5# 2 Row 5# Maris Otter 4...

I like to mess around with Brewzor Pro. I'm sure you could find some better apps if you look. I haven't downloaded any others, but it's free and it works.