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just an update, i removed my airlock, thus releasing all pressure, and when i replaced it i marked it with a grease pencil, low and behold i came back about 3 hrs later and it had risen, so the yeast must not be dead after all, just severely slowed, i got 3% abv in 24 hrs, now its just the...

:drunk:wow.... just... just wow

the smell doesnte bother me, its will it transfer to the beers taste?

its a wheat ale with lemon zest and grains of paradise (an african spice similar to pepper FYI), im brewing an american wheat ale, and it tastes better than the sam adams, you cant even taste the lemon, or the grains of paradise i think at least since i dont know how they taste.

this is one of the few hobbies that are actually more cost effective to do than not do

on the plus side, sam adams has pry off tops, those will be getting a real beer in them soon

and this was my first sam adams ever, and im sorry i ever thought it could be good

thats what im trying but i need to find a way to remove the pickle smell form the 5 gall pickle buckets i got, no one can give a good way to get it out

good i thought i was being vain lol

anyone ever tried warmed dry baking soda? i got that as a suggestion but i dont wanna buy 10 bucks of baking soda if it ant gonna work

Well, tonight im sitting here with my first brew sitting in the fermenter on its 3rd day. I cracked open a sam adams summer ale. I only bought this beer because its supposed to have been brewed with lemon zest, and grains of paradise. I poured up a glass, and the taste? entirely...

just a quick question, i currently have 2 5 gallon pickle buckets in my closet i was originally going to use to do my fermenting, instead i bought the kit, but it occurs to me that they could make great secondary fermentors. only problem, they smell fairly strongly of pickles (DUH). im...

yeah, im NOT patient at all, it tastes good, id bottle it now if i werent afraid of bottle bombs, and when i push down on the lid i get a vauum that sucks back in the airlock water, this is my fist batch, my lid is uber tight

i do have to say tho, i could drink this stuff flat and warm, and thats what i did with my sg sample :-), its so much better than anything you can buy in a store

temp is at 74 degrees, i know thats a little high but were in the middle of a heat wave right now, and expected final is 1.012-1.014

third day into my fermentation of an american wheat ale. First day, it bubbled like mad, about 1 per second at least, it foamed over a little (less than a 4 oz of beer, but i didnt have a blow out tube, after that its had almost no activity, sg at start was 1.052, now it reads, ~1.021 is my...

didnt clean that one bottle quite good enuf and the bad bacteria took over during finishing.

thanx that was fast

i notice that you guys refer to all the yeasts by number, is there a place online i can read up about the different types? :mug:

actually im a second gen brewer, i helped my dad brew for years when i was young, this brought back some memories.