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Diacetyl wouldn't be an infection though, but a process where oxygen somehow gets introduced into the wort and beer over time. That's why there is a diacetyl rest at higher temps to allow it to "evaporate" out for lack of a better term. I think that was my initial problem with my Oktoberfest I...

I understand how that would make sense but why would only two out of three kegs be infected when they have been handled the same way, unless it had something to do with the beer that was inside them (as they maintained CO2 and pressure even with the beer in the two. Before my move I had kept...

I actually do place my glass carboy (6.5 gallons) with the usual 5-5.5 gallons of beer to ferment in my deep chest freezer, regulating the temperature with a controller. I then transfer it from that priamry directly into my keg...using it as a secondary/ lager and just serve it from there using...

http://www.howtobrew.com/section1/chapter2-2-1.html is the reference I used for cleaning stainless steel with bleach; John Palmer's How to Brew. Gonna definitely try the boiling water and then go for bleach and then PBW again (a more expensive oxy-based cleaner). Will also replace all my keg...

I've seen various discussions about infections as I've researched this. There is something called "house taste" which develops among your personal palette, to the point that local bacteria and wild yeast might get introduced to your beer process over time while you just grow accustomed to it...

I did the PBW with hot water from the faucet for 24 hours and heard that any more than that is not really any more beneficial compared to the possibility of developing beer stones. I did everything else you've said except to fill it with CO2 after StarSan or replace the poppets, and I don't...

Hey everyone, I'm reading up with the book Wild Brews and have researched a bit through other sources before attempting my first sour beers. I want to make a Flander's Red first and then follow it with a Lambic kriek with Surinam cherries. I just have a few questions about the whole process from...

I had recently made a Vienna and an Oktoberfest with some White Labs Oktoberfest lager yeast, just to compare any difference in taste profile. Unfortunately, I was still learning about yeast and thought nothing of the following experiment: pitching 1 vial into the Vienna and a 1 liter starter...

It has been over five months now since my kegging world turned upside down. I had moved and mistakenly left some residual beer in two of my Corny kegs, while a third one was empty. The ones with beer in them were kept for a few days at temperatures above 80 degrees inadvertently and led to the...

Thought I was done buying stuff after my last major upgrade... Ah, well. I should have known better! I'll look into starter setups. Is anyone actively extracting slurry from glass carboys in a reliable way, or is it even viable? Thinking of trying to save money by harvesting the krausen for...

Oh my...gotta rush for more on Tuesday, since my shop is closed on Mondays... :drunk: Guess I better perfect some starter routines and make it a habit for lagers. Thanks for the useful advice Yooper, and I greatly appreciate all the useful information provided by all. I hope to learn more from...

Ah. Now that does make some sense. I did have to bump up the temps a bit during the initial fermentation after it sat for about a week with no activity. What's the standard amount of vials or viable starter that is recommended for the average lager? I appreciate the comments all, and the added...

So, most lager yeasts will cause this? I suppose what I'm really trying to understand is that this a common occurrence and not due to something I did completely wrong. As I said before, this is my first lager attempt and before I start my next one I want to be completely sure that there isn't...

How warm of a temp are you talking? Also, since I'm force catbonating in either case, how would it lessen the hop profile further by venting more?

Hello all. I did my first lager with a pilsner about a month ago, of which it was transferred to a corny keg after 10 days. After this I dropped temps from 55 to 40 the first 10 days and tasted a definite sulfur flavor and aroma. I moved it to my other chest freezer to sit there for 3 days at...

I thought it was kind of the style at first due to the dark grains but when the brew competition results came back with that I did understand that something had not gone right. I'm wondering if it could have been the wheat itself related to temperature of the mash or the rice hulls I included...

I recently brewed a strong scotch ale and a dunkelweizen (all-grains) with two different results. I actually had submitted them to a judging thinking they were pretty much to style and was unpleasantly surprised by the results of the dunkelweizen. I had tasted it before the judging and it tasted...

So, it seems the strips are unreliable. Are they affected by temperature at all? Otherwise, I guess a digital meter would be preferable. Any recommendations out there for a specific brand or site?

I took some test readings with Precision Labs test strips and just wanted some backup as to their validity. A regular tap water reads about 5.2. A reading of boiled water reads about 5.6. A reading of water with grains reads about 4.8. A reading at boil reads 4.7. A final reading before pitching...

Hah. Understand all. I just wanted to bottle it for the party coming up soon but I kinda knew better. I checked the SG again last night and it did drop .002 just in that one day. So, I'll leave it. Thanks for the sensible words everyone.