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Alright since the craziness began , things have calmed down quite a bit. I put the irish red in my sink, connected a blow off tube to a bowl with water, and stuck a frozen water bottle in the water around the carboy. It now seems to be fermenting at about 68 degrees. My question is what's a...

Thanks guys! I just hooked up the blowoff tube, this is a far cry from the fermentation issue I had with the sweet stout. Though now I wonder if the stout will turn out alright.

Last night I brewed my second batch of homebrew :mug: which is an Irish Red Ale, it was also my first experience with dry yeast as the sweet stout that is currently in primary was liquid yeast (And didn't go all that well) This time everything went perfectly and sanitization was top priority...

I should preface this comment by saying that I'm just learning about this process and have not done it myself - however the picture of the "jar in question" appears to have a lot of extra head space between the harvest and the lid than the others you pictured - would this additional oxygen be...

Thanks for the education passedpawn, I also read up on this article (https://www.homebrewtalk.com/wiki/index.php/Brett) how do you think I would have contracted such an infection?

Taking a taste definitely seems to be the best bet whenever concerned about a brew, however I haven't come across a good description of what to look for when tasting. I assume a bitterness or sourness would be an indication, so in the first week or so a sweet taste would still be prevalent...

Thanks guys - sounds like it'll be a let it ride situation for the next few weeks and then take a good smell/taste test to ensure it's ready to go before secondary. It's my first brew and I'm already learning a ton about good practice and what to expect so I really appreciate it, now off to...

While waiting for the moderator to approve this post I spent a significant amount of time checking out old forum posts and the awesome wiki (homebrewtalk.com/wiki) and i've settled on the most likely cause being: The yeast hadn't been fully activated and thus fermentation is struggling a bit...

Hello all - I'm new to both the forum as well as to homebrewing and am in need of some wisdom: My friend and I just cooked my first batch (a sweet stout from NB) which is currently in a 6 gallon carboy for the initial fermentation. This was not his first brew, but it is mine. My concern is...