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By the mother of greatest sorrows, I've had a string of bad luck. I think I've narrowed it down to the oxygen stone not being boiled but simply soaked in iodophor. I'm really starting to get unimpressed about this. At least one of them I pitched a ton of dregs and am just going to let it...

First ag, just moved into a new place. My room mates didn't tell me that the table top wasn't attached to the base, a full cooler mash tun full of hot ass water and grains fell and exploded hot ass water and grains all over me and the ceiling, walls, curtains and door. So many burns....

Infected batch of irish red, 20 litres of malt vinegar. :( Here's to a batch of fallen comrades, where they have fallen many more will take their place. Glasses to glasses, suds to suds. Amen.

I once used a pound and it was overwhelmingly strong like bread crust toast flavor. I can't even use .25# in my ESB anymore or its all that I can pick out unless it ages and mellows for a month in the bottle.

I agree with Zamial, My chocolate nibbed stout had little chocolate flavor but a good chocolate nose. Next time I'm definitely going to add cocoa powder and chocolate malt out the ying. It was very disappointing for me.

The white goo is probably just coagulated protein (hot break and cold break?) The hops you used have pretty low alpha acids, they're typically used for just aroma and flavor, you should use high alpha acid ( bittering) hops like Columbus or galena. Not to mention that isn't really a huge amount...

A scratch on the stirbar, even from a scuzzy garbage disposal won't cause infection if you boil it or sanitize it first. Lord knows I've seen some nasty stuff in my bottles that I nabbed from friends and they never caused a problem after sanitizing and cleaning. Don't throw out your stir bar...

Bottling a chocolate brown so I can brew up a 100% Brett L pale ale. Currently at capacity because of aging Belgians and this falls crab apple wine! I think its time to get more bottles and carboys.

I'm going to do this with Coriander and orange zest for a belgian golden strong that's aging on oak. I didnt' want the flavors to fade while it's sitting on the oak cubes so I'm just going to toss the spices and such in a french press and pour boiling water over it. I've also done it with hops...

My first all grain brew day, I had the mash tun on a faulty table. Imagine the explosion as pounds of hot grain and water slammed against the floor before ending up on the ceiling, the walls, the windows, the curtains. I had burns all over my torso.

Got a ESB with a touch of amber malt, single hopped with willamette and my 2 christmas belgian beers: a dark strong with port, oak and elderberries, and a golden strong with coriander, orange peel and oak.

I wouldn't force it, it's my understanding that growlers as such can't take the force of being carbonated.

It's my understanding that brett would eat the esters usually associated with hefeweizens, not to mention that as a secondary fermenter it would take a long time to ferment out which goes against logic as hefeweizens are known to be better when they're young.

Wyeast, it's all I've used and I've always been happy with the results! I brew a lot of different styles and I believe the yeast makes the beer so I keep a wide variety. 1056- American Ale 1318 - London Ale III 2565 - Kolsch 3056 - Bavarian yeast blend 1762 - Belgian Abbey II 3787 -...

I very much doubt that Hefe yeast would sink first, it's known especially for it's low flocculation.

I don't have the space to set up a fermentation control cabinet, so I've been relying on swamp cooling to ferment cooler kolsch's in the summer. Could I pitch on a yeast cake to overpitch to make a cleaner beer to compensate for lack of ferm temp control?

20# CO2 tank, perlick faucets and assorted kegerator parts, Fermentation chamber build, bulk grain and buckets to keep it in, swap out all glass carboys for something that won't explode and slice me up and the rest of the money would go towards paying off the brewing credit card.

You constantly have to lie to people and tell them that you have more beer than you know what to do with. You make more DIPA than is humanly possible to consume before it loses it's hoppiness because you need an excuse to order more hops. You give people free beer so that you can empty your...

I use pellets so I can easily fit a pound in a 1 quart mason jar, I mix a little baking soda and vinegar, pour the CO2 over the hops, seal and put it in the deep freeze.

Belgian dark strong blended with port and oak cubes, first bottle will be for X-mas this year but I hope to save the rest as long as possible!