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Anybody?

I think that my first brew went well with the exception that it was done in an infected plastic bucket, thus ended up with the same infection I had before. I do have a few questions for the next batch (once i get new equipment). (For an extract kit) 1. Can an autosiphon be run through the...

Lol I think the thing that kills it for me with this batch is that it would have been a good batch of beer if the fermenter it was contained in was not ridden with infection. The beer tastes good right now. It's clear, and I was spot on with sanitation. Sanitation wouldn't kill the bacteria in...

I'm so discouraged man. It's so simple. Everyone says it's so simple. Second infected batch for me. I have put 200-300 into this and gotten zero valid beer out of it.

Clearly the infection came from the previous batch and remained in the fermenter for the beer that I brewed then? Also, what kind of infection is this? Will it give me montezuma's revenge?! lol I am thinking that fill my fermenter with a mixture of about 1/4 - 1/2 cup of bleach and 5-6 gallons...

Here's what I have: Auto-siphon bottling wand tubing 2 bucket fermenters with drilled lids (one with a hole for spigot, one without) What, out of that, needs to be replaced? It all contacted the beer. One of the buckets was only used for bottling.

Is there no way to clean all of the equipment? I don't have the money to buy new equipment right now. Perhaps if I soaked everything in starsan for a day or two?

Sanitation went very well except for one point. We cooled the wort by placing it in a bath full of water and very large (6 by 6 by 4 inch ) blocks of ice. One of these blocks of ice was accidentally dropped into the wort. It was fished out with some tongs that we sprayed with star-san solution...

All of my equipment is plastic. Is there a way to eliminate the infection from the equipment so that it doesn't contaminate future batches?

I just bottled an irish red ale that sat in primary for 4 weeks. When I opened the bucket fermeter, there was a thin white film with spread out half-inch sized bubbles on top of the beer. I would guess that this is some kind of infection. Any ideas? Will the beer carbonate? Can anything be done...

I am actually genuinely interested in the answer to this question lol.

That's what I told em! They looked at me like I was crazy. I'm tempted to bring them one if it works out nicely.

I have a batch of irish red ale that has been in primary for 4 weeks. It has been in a bucket fermenter. The worker of my LHBS was incredulous that I had done it this way, but I told him that it was a tried and true method. My plan is to add 5 oz priming sugar (dextrose) by boiling it in 1-2...

whoops made an error in this post.

The way that i did it was a little different. I put the pot of water on the stove, and placed the grainbag in it with the grains just after turning the stovetop on. I took the grains out before the water reached 170. So it steeped as the water heated up to 170, then I took it out.

Willamette @ 60 Goldings @ 30

Hops: Willamette and US Goldings, 1 oz each My question was just what can happen to the flavor and could the bitterness mellow significantly? Even at its current bitterness it would be drinkable by the time it finishes, but it wouldn't be *great*.

Yeah I have heard that you don't really need secondary to have a clear beer. My plan is to bottle, let the beers carbonate, then put them in the fridge for 2 days before I drink them. (I'll probably start trying one every other day or so after 2 weeks of carbonating)

cool cool. Also, at this point the beer is pretty cloudy. Granted, the sample is coming from the bottom of the fermenter (bucket style with tap). I used whirlfloc, so I am hoping it will clear up in the bottles

I actually didn't even squeeze it. I did hang it above the batch for a second to let the liquid inside seep out, then I discarded it.