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https://www.brewersfriend.com/2020/09/24/priming-sugar-101-how-to-how-much-and-when-to-use/

Unfortunately it looks like without sulfite and without topping up that contamination is the most likely.

I can’t really tell much from the photo. Is it topped up to 1/2” below the bung? Have you sulfited it?

I can’t really tell what I’m looking at. Are those white spots bubbles, or solids, or something else?

I often put the ‘stuff’ in a huge nylon mesh bag (I use it for my cider press) and ferment that way, then pull the bag out and press in the cider press. If you don’t have it bagged, you can gently pour through a bag into another fermenter and then just lift out the bag and then press that. I...

I think Weltenburg was my favorite in Bavaria. Just you mentioning it brought me back again to that special place. I love Ayinger, and of course Andechs is one of the best in the area. Just being at Andechs is an experience in itself. In Prague, everyone seems to love UFlecku and of...

Do you know Vince’s user name here on HBT? I’m trying to guess who it might be, and can’t come up with it. I’d really like to know who he is.

I got an INKBIRD when it was a great deal here on the forum. I have to say that it’s better than my old food saver model, and I would recommend it. The retail price was fairly high (over $120 I believe) but I did get a great deal on it and now that I’ve had it for a while, processing venison...

Don’t bottle until it’s completely clear in a carboy for at least 60 days without dropping any new lees (sediment). Rack into a carboy so you can judge clarity and allow it to age a bit.

I know that it’s an issue. People are needed to ensure it’s not a money loser; but some of us stopped enjoying it when it became a big huge party atmosphere instead of a conference with evening events. Some of the later conferences were so loud and dark that we couldn’t speak to the brewers...

Fermentation drops the pH, so not sure what I would have done. I’d consider longer cold stabilization in the meantime, to maybe drop out more wine diamonds. I don’t have any good advice unfortunately, but there are other winemakers who may have better advice. What is the pH now?

One of the other things I’ve done is use my discard from the fridge for crackers! We have ‘game night’ every two weeks with a small group, and Bob had some triscuits to serve with his smoked mullet dip, but I don’t like the much so I found a recipe for ‘sourdough discard crackers’. I didn’t...

You know, I don't eat very much bread so sort of ignored this until lately..... I LOVE to ferment things, and have been following @Hoppy2bmerry 's adventures. I am now 'famous' in my village for my sourdough breads, crackers, pancakes, etc. Monday night I served sourdough discard crackers...

Gotcha- sorry about that! I missed the recipe. Can you post the recipe (or PM it to me), and I'll run it through the software I use and see how close the predictions are. With the part of the recipe I saw, I don't see any need for alkalinity in the brewing water.

Why is there lime and baking soda in the sparge in the above screen shot? NEVER put alkalinity in the sparge. That’s the first thing I see there. And in the mash, baking soda and lime added and then acid to fix the pH from the addition of baking soda and lime. That’s the oddest thing- add...

I’m on my second bottle, about half full. I started seriously brewing, graduating from One Step, in about 2004 or so. So 20 years now, so I’d say it lasts a long time.

Welcome Back! Some people come and go, some just go, and then you have a few like me who just can’t stop. :) I think homebrewing in general is in decline, but those of us who are passionate about it tend to still love great beer.

This looks great! I’d love to give it a try. It would have been handy yesterday for our smoker when we were smoking fish!

Um, Thanks! I think.........

Well, it was definitely a once-in-a-lifetime experience, watching my son launch F18s off of an aircraft carrier. For 6 days, 5 nights, from Pearl Harbor to San Diego. It's definitely something that I enjoyed, although getting up at 4 AM to go to work with him was hard, as the time zone...