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Guinness tastes sour to me. I'm not a big fan of Guiness, but sour != ruined.

Yes, I have co2... and I like that idea. I aerated it the old fashioned way... I shook the carboy. That reminds me though... I do have an oxygen tank for my oxy-acetylene that I could get filled up. I just never had this problem before... never used oxygen, never had to stir. Maybe this...

Nice discussion all around... certainly glad I asked. I should add that I'm using a 6.5 gallon carboy, and not a bucket. Wouldn't the layer of co2 above the beer prevent oxygenation, even with opening it and stirring with a utensil? I'm going to go ahead and leave it at 63F and just be...

Thanks, I'll start the stirring now, and give it a bit more time. If I don't see improvement, I'll maybe raise the temp.

Thanks for the reply. It's fermenting @ 63F. Racking actually seemed to speed up fermentation for awhile there. I read somewhere (I forgot where) that a professional brewer said to rack at high kraeusen, so I thought I'd try racking a bit sooner than usual. I missed high kraeusen however...

Hi all! New here. Forum is awesome. Brief history... this is my 10th batch ever, 4th all-grain, first lager (although it's not REALLY a lager), and first batch after a two year break. Over those two years I forgot 90% of what I knew before, but I couldn't put it off any longer. I decided...