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Heh, sweet irony, huh? Something that tastes so good starts so foul, even the unfermented wort...ugh! Its just odd that I have brewed I think 8 beers, 3 cysers and 2 apple braggots, and have never experienced this smell. Anyhow, thanks for the assurance, everyone!:mug:

This is the first time I have ever brewed w/o putting the hops (pelletized) in a bag during the boil. I threw them directly into the wort and, admittedly, I failed to filter out the bulk of the trub when transferring to primary (experimenting with different techniques). Whether or not its the...

That is the theory I am working under at this point. I intend to just pitch directly to the wort tomorrow and then just plan better in the future. The yeast is actually pretty fresh, and a og of 1.065 isn't too terribly high-and that's if I even hit that mark.

Yeah the vials of White Labs have almost always taken 3 days (in my experience) to start rockin and rolling. This would be the first time I have ever made a starter, after having brewed probably ten beers now. I'm predicting my og to be 1.065...perhaps I'll just pitch the vial directly and buy...

Is it harmful to leave unfermented wort in the carboy for two days while making a real wort starter? How does this affect the final outcome?

Is it harmful to leave unfermented wort in the carboy for two days while making a real wort starter? How does this affect the final outcome?

interesting point, well taken.

If i make a real wort starter after the boil and pitch the yeast to it, does the main wort suffer in any way from sitting for 2 days?

So, I understand that DME is the best way about it, but I intend to brew on Wednesday, which doesn't give me nearly enough time to acquire said DME. I understand maltose is largely responsible for the success of a healthy starter, but is there another way to achieve this? A simple mini-mash...

there are maple flavorings/extracts that can be purchased. as far as honey, just use honey malt and i have also considered trying to use bee pollen in a beer although it is bitter. if you experiment with this before i do, please let me know your results! Many meads barely even taste like honey...

OK, another in a line of stupid questions... when boiling in the kettle, do people leave the false bottom in to help filter out some of the break after chilling? Is there any benefit to this? Or do people boil without the false bottom and rely on other methods to remove hot/cold break?

A couple possibly stupid questions: 1 when chilling wort with the immersion chiller how often should it be stirred? 2 is it wise to chill with the lid on so nothing falls into the cooling wort? or would that just be counter-productive?

Why not just pour the bourbon over the chips and coffee together, let them marinate and hold hands, then just dump the whole business into secondary and be done with it? Simplify, people!

Does anyone know what the average gravity is of fresh pressed apple cider?

thanks for your timely reply. I really only ever used 8 lbs of light LME, never really got into amber cuz I would reach out and get funky with my specialty grains. If I replaced it with golden promise or maris otter would it be too strong and toasty tasting?

Is there a table or a chart somewhere for this? I am officially an AG brewer now (yea!) but I need to convert some of my old recipes, anyone know how I go about this?

Thanks guys, I don't think I'm going to Pasteurize it. I washed it well before freezing, and I intend to let the bag sit in sanitizer for a time prior to opening it just so the berries don't contact any nasties on the way out. I will certainly provide a follow-up post for everone's benefit, it...

my concern is that even this minimal amount of cooking degrades the flavor of the berries. this is why i consider risking it...

So, I am gearing up to put my "Moonwalker Strawberry Ginger Wheat" into secondary. I washed my berries (3#) very well before freezing them, and I really don't intend to Campden or pasteurize them before their introduction to the beer in secondary. Just wanted to get some opinons and see if...

No, it fermented all the way. I let it go 2 months down to sg 1.006. It was definately done. So what happens now?