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If you're looking to maintain temperature, the method I use works pretty well. I place the whole fermenter in a water bath. It doesn't have to be deep....maybe 5-6 inches deep. Then I place a tshirt over the fermenter so that it's dipping down into the water. This wicks the water up around the...

Now, anyone have any insight as to what the different layers may be? I'm not sure what the yeast looks like when it's dead vs. alive. I guess I could make a starter out of one of the small jars and see if it's viable. Then, if it is, I could step it up to a decent amount and jar that instead?

wow thank you very much for the great link.

Anybody have some expertise on this they'd like to share?

The beer in my OP is at least 6-7 months old at this point. The beer is incredibly clear and tastes very nice....except at the end when the off flavors kick in. The beer is excessively bitter (which shouldn't be the case given the low amount of hops) and has a sort of nasty metallic...

Really? I don't see how it's much different than any other red ales (except for the fact that irish red is my favorite).

Here's my situation. I rinsed some white labs london ale yeast from one of my fermenters. I wasn't happy with the amount of space they were taking up in the fridge, so I washed them 1 more time from pint sized mason jars into 4oz jelly jars. I am noticing a greenish brown layer (trub im...

ooooooooo. I bet it is the ceramic coated pot I'm using. However, only one of my beers has it, and all of them were brewed with the same equipment. The only one with the nasty bitter/metallic taste was the infected beer. Odd

I brewed an irish red quite a while back (7-8 months or so). It was clearly infected when I bottled it (pellicle, cloudy layer on top with quarter-sized bubbles). Oddly enough after it carbed up and cleared up, it turned out to taste pretty nice.... EXCEPT..... It has a bad bitter...

I brewed an irish red quite a while back (7-8 months or so). It was clearly infected when I bottled it (pellicle, cloudy layer on top with quarter-sized bubbles). Oddly enough after it carbed up and cleared up, it turned out to taste pretty nice.... EXCEPT..... It has a bad bitter...

Ooooo I forgot about this. When I look at the adjustment, then it comes out just right.

For the past two beers, I have either used a kit or followed the recipe exactly, and my OG is coming up short. For the last one, it came up quite a bit short (.01) and this one came up a little less short (0.004). I do 3-3.5 gallon boils, and i stir for about 3-4 minutes when it gets into the...

SG = 1.013 Beer smells fantastic and looks good except it looks lighter than I thought it would. However after looking at this chart and noting that it's supposed to be about 24 SRM, looks like I'm right on the money...

Thanks Revvy. I'll make sure I keep the windows closed! :p

Lol. Alright now that the nasty title is out of the way... I made an irish red ale a while back (done around thanksgiving time or so). The beer was most likely infected because it had a pellicle on top of it. I bottled it anyway. As it turns out, it cleared up nicely and carbonated just fine...

Knew this post was coming! lol. Honestly, opening it up and taking the hydrometer reading worries me more. I will just spray the hell out of the outside of the fermenter and the turkey baster before I take a reading.

Yeah I like the idea of leaving it in primary the whole time, but the one time I did it it got infected. This is just the first beer that I have done where the airlock hasn't been going nuts for at least 2-3 days lol. I know that it's possible that the CO2 is leaking around the seals to the...

Hey guys. I am brewing a porter. It went in this past Saturday afternoon, and began fermenting sometime during the night Saturday night. The airlock was bubbling clearly for that whole day, and all last night. However, today it is not really bubbling. The bubbling must have slowed drastically...

yoda'd :p I've used it for ales though and it has never let me down!