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I would replace everything plastic at this point. From everything I've read on here, that probably is what you should have done after the first infection. That's a real bummer to hear. I hope it turns around for you on the next batch.

Very cool, congratulations

+ 6 Gallons of My House Amber = 11,037

First of all, congratulations. As far as the recipe goes, unless it's some secret ingredient you are adding, personally, I wouldn't hesitate to brew with a pro. If you think you might go pro later and plan on using this beer, the only thing you might want to think of, is make sure you have the...

Yeah, until the krausen falls, it's going to look like a real mess. From what you have said, i would say everything is going well with your fermentation.

How much did you move the fermenter as you were preparing to keg it? I've had a couple of beers hold on to a good amount of dissolved CO2. In fact, the last pale ale i did, looked almost like I had just poured it from the keg with all the bubbles going on in my gravity sample and that had been...

I just don't see it, especially for the cost, taking over the homebrew world at all. I do see a good market for them though, if they can find a way to hit it. Seems to me that for the most part, Homebrewing is a DIYers paradise and I believe, for the most part, that's a lot of what draws people...

My first homebrew was fermented too high, probably 75ish degrees or so. (before i knew about temp control, so didn't bother with taking exact temps, room was at 70,) I would have to look at my notes from years ago, but I believe it was US-05 Anyways, that beer was definitely full of hot of...

Yes taken when you have cooled the wort down to pitching temp. Don't forget to adjust for calibration though. Most hydrometers are calibrated at 60 degrees, so check your adjustment sheet.

How is what I said not truthful? What I said is at least as truthful to his beer, as you telling him about yeasts that he didn't use to brew an IPA. Maybe I could have been more specific, but from the original post and him saying it was an IPA, I didn't feel the need to inject...

Just a thought, but how fresh were your hops? I did brew a pale ale one time where the hops I used were a little past their prime. The beer wasn't terrible, but never looked like any beer I'd ever brewed before. And the taste was never really that good.

Any LHBS worth anything would sell grain in house. Mine also sells most base malts in bulk as well. Usually can get a sack of 2-row for about $40ish. That's usually where I go. Seems with grain, you can save a buck here or there, but the volume I brew, It's not worth the hassle to really shop...

Coaching softball. It's opening day for my daughter's softball team that I coach. Pictures in the morning, parade at 1:30 and game at 5. Happens every year. Plus, I'm missing the only Beer Festival that I can actually walk to from my house that same day as well. I love coaching softball for my...

Yeah, this is kind of what I posted above. I'd actually like to hear more on this procedure. It just seems to easy to shock yeast, that this would be a really bad idea.

Unfortunately, if the directions said to keep it at 20 - 24 C, they are wrong. 20 is the high end you would want to hit with an Ale yeast. Any higher than that and you start getting a lot of funky off flavors from phenols and other things. Maybe go find another another ounce or so of hops, of...

I'm no yeast expert by any stretch, but it seems to me, with all the things that can stress yeast, cause loss, that once it's ready, adding it to anything but wort, intuitively seems like a bad idea to me. I use mostly dry yeast, and always rehydrate in about 100ml of 90ish degree water. Let it...

20˚C was probably at the high end you should have been. If it got to 24˚C regularly, that's a little hot for a good clean ferment. (was that actual temp of the wort, or ambient temp, actual fermentation is always a couple of degrees warmer than the room it's in) You are probably...

First beer jitters are always an issue. I still remember mine. Here is my 2 cents though. You saw signs of fermentation, so just let it ride. Honestly, since something started, at this point there is nothing you can do to change the course, other than monitoring and controlling your temperature...

We have a water cooler at home, so we always have 5 gallon jugs of pure water on hand. I usually measure out 5 gallons exactly from one of those (they almost always have about 5.25 gallons in them) and then mix my star san in that and keep it for a couple of months. I test the ph every time I...

For fermentation, I don't really worry about what goes into my bucket. I do use a strainer, but it's more to help the aeration than anything. I also dry hop without any bags. What I've found works for a good clean transfer, is to cold crash before you transfer to you bottling bucket (or keg in...