Search results

So far so good. I'll be trying the beer tonight again to see if there are any off flavors. Last time I tasted it there was a bitterness to it that was not supposed to be there, but I believe that's due to the fact that I didn't whirlpool and there was hop pellet sediment in my primary for 4...

SO, back to my topic. Oxyclean, followed by rinse, followed by 6 gallons water/1 cup bleach solution followed by rinsing heavily should do the trick?

Typically I use star san. I soaked the fermenter for 3 hours in oxyclean, scrubbed with a soft rag, and soaked it again in the same solution for another hour. I rinsed well, then filled the fermenter with 6 gallons of water and 1 cup of bleach. I let that soak overnight, and I rinsed it out 4...

Just as an update, I tasted this beer and it tastes pretty nice currently. It's only been conditioning for a few days, so it's not ready. When I poured it it had a 2 finger head and was pretty clear (not crystal clear but almost). Other than a slight bitterness and a flat taste, there were no...

Just as an update, I tasted this beer and it tastes pretty nice currently. It's only been conditioning for a few days, so it's not ready. When I poured it it had a 2 finger head and was pretty clear (not crystal clear but almost). Other than a slight bitterness and a flat taste, there were no...

Just as an update, I tasted this beer and it tastes pretty nice currently. It's only been conditioning for a few days, so it's not ready. When I poured it it had a 2 finger head and was pretty clear (not crystal clear but almost). Other than a slight bitterness and a flat taste, there were no...

When you whirlpool the wort and all of the sediment ends up as a cone in the middle of the kettle, pouring the wort from the kettle would disturb the cone wouldnt it? I would think you'd want to use a siphon so that the sediment stays in the boil kettle. Isn't it best to cool the wort, whirlpool...

What about chilled wort (after placing the boil kettle into the ice water bath for 20 minutes, when the wort gets down to about 70-80 degrees)?

The reason I want to salvage the bucket is because I have only used it twice, and I have taken great care of it (aside from the infection). It's very unlikely that there's any scratches. I literally just started home brewing. If the bucket had been used a lot I wouldn't feel bad about replacing it.

I understand that cider could be sour when young. However, this cider was considerably more sour than a sour lemonade. It doesn't taste or smell like vinegar. It is also getting more sour as time passes.

The beer tasted fine at bottling. It was a little bitter, but the sample I had had some hop pellet content in it (I didn't know about whirlpooling). The fermenter that the beer sat in smelled like the cider. It still smells like the cider lol. Even after I put a dishwasher tablet in there to get...

Lol thanks for that one :)

Well, I bottled and primed it as if it was good, so we will see how it turns out. The cider before the beer had the same look to it and it is horribly horribly sour and disgusting tasting. Also, afterwards, the beer smelled like that cider. :-\ Weird considering how well I sanitized it.

Also, what kind of infection is this? (see thread. Never got an answer in that thread). With my beer (second infection), it doesn't smell weird, but when I brewed cider in this fermenter (the first infection) it smelled horribly sour...

Rather than using PBW or oxyclean, is it alright to use one-step followed by star san?

I got some kind of infection in my plastic fermenters. How can I destroy it and salvage my equipment?

I had an infected batch of beer. I plan on brewing another batch. Do I need to use new bottles, or is there a way to clean the infected ones? Also, will ammonia OR bleach kill the bacteria in my plastic fermenters?

Ah okay. Then I just do extract with specialty grains.

Well, I didn't realize that extract with specialty grains was partial mash, but in that case that's what I have been doing.

Thanks for all the great info. After whirlpooling, do you siphon the beer out of the kettle or pour it into the fermenter, being careful to leave the sediment behind? On my last batch I primary'd for 4 weeks and it worked out fine I think. I passed infected beer through my siphoning equipment...