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And if it isn't an infection? What are the other alternatives?

temps in the low 60's (62) up to 68º F. Also, sanitizer of choice is Star-San. Use PBW for cleaning carboys.

I am hoping for a little guidance. I have been brewing about one and a half years and have done everything from extract, partial mash, BIAB and all-grain brewing. I have noticed a plastic-like taste that creeps into my beer. It is not apparent when bottling. It appears after the beer is...

I'm honored. Yooper responded to one of my threads! I followed your crab apple wine recipe this fall, but you will be happy to know that I have already racked it to another carboy and there is hardly any headspace at all in its new home.

Yes, for Igor Stravinsky.

to answer questions: 1.) yes, one gallon carboy 2.) yes, used campden tablets 3.) why did it happen? I don't know. Sanitation is something I am VERY careful about, so I am a bit puzzled about this. 4.) will thoroughly clean and sanitize carboy before I use it again. Thanks for all the...

I was ready to bottle my perry that I pressed a few weeks ago and when I looked at the carboy this evening, I noticed mold. See picture. What would you do? Toss it or bottle it?

Nov. 11 update. Bottles conditioning/conditioned fine. No problems at all. Kräusen simply was there (in the fermenter) but did not indicate further fermentation. There was no funny action in the bottles whatsoever.

Blow-off is usually due to the kind of yeast you are using. I have always gotten violent fermentations when using Weizen yeast. What kind of yeast are you using? I always set up my fermenters with blow-off tubes until I am sure fermentation is safe and under control (usually 2-3 days).

That looks yummy. I only have one bottle left from my batch (brewed mine in August 2014). What s your ABV? Mine was low at 3%, which, according to Zymurgy, is in style.

You can also use honey or DME in addition to the other choices of table sugar and brown sugar. Each option has a different potency, so the measurements might not be exactly the same from one to the other. I often use this tool to assist in my calculations...

I went and bottled today. I will leave an update on whether or not there were any issues.

I brewed a Belgian Wit with WLP400 on October 4, 2014. OG was 1.050. After 2 weeks, still kräusen, so I checked gravity and it was 1.018. I top-cropped and I gave the beer a gentle stirring, and was able to revive fermentation, complete with new kräusen. The gravity started falling to 1.012...

Well, this can get some people pretty worked up. Cider CAN mean the cloudy, brown oxidized juice squeezed from fresh apples. Apple juice is the cider that has been pasteurized, filtered, etc. and looks clear. Cider for many people simply means an alcoholic beverage made from apples. Thus...

Hmmm. I hadn't thought about that. This means that when I went to roast by barley, I must have really messed up along the way because my stout did not even go beyond 13-15 Lovibond. I assumed the husks had something to do with it because my roasted barley had the color of the kind found at a...

I think getting a large bucket to put your carboy in is a good investment. I recently picked up a bucket at the supermarket for about $5. I use water (obviously), and switch out frozen coke bottles twice a day. I can ferment at approximately 62ºF, which is getting me really good results.

Mugi-Cha is nowhere near as roasty as roasted barley for brewing. Also, does it have the husks? I tried roasting pearled barley (which, of course, are hulless) to make my own stout and ended up with a very tasty tan, roasty something, but not a stout. I think one of the prime ingredients...

My wife became a citizen about 5 years ago. It was a long, laborious process filled with paperwork, red tape, fees, tests, interviews and more. You must be glad to be over the finish line. Congratulations to your wife and family.

What was your mash schedule? I brewed a Grodziskie earlier this summer using a Zygurgy recipe. The mash schedule was a little long and involved, but I ended up getting a really tasty beer. Also, I tried clearing with gelatin and didn't get good results.

You can still do big beers, DIPAs, barleywines with BIAB. You may have to reduce the recipe to fit things in your system. I sometimes to 2.5 gallon test batches of things before I bump things up to 5 gallon recipes. A 2.5 gallon barleywine recipe is still going to give you a case of beer...