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You are right about the temperature swings. I live up in the PNW and right now the temp swings are brutal. I am hoping I did not infect it while opening it. I sprayed it down with sanitizer before opening. I am crossing my fingers. Thank you everyone for you input and suggestions. I will...

Well, campden tablets would slow down everything even the bacteria if it is growing. Usually wait about 24 hours after then pitch the yeast. I did not see any signs of an infection so I just threw the yeast in. Here is my thought process on why: 1. The PH of the wart was at 5 and some...

No krausen. Doesn't look infected? I have Camden tablets ready to go. Should I pitch them in and wait another 24 hrs or did I catch it in time?

Not big enough for my fermenting bucket.

Good call on looking a little closer because I wondered the same thing. Yep, it seems to be a faulty lid. It did not seal correctly. Here is a closer picture from underneath the lid. I know it's not environmental debris because I am anal about cleaning up and careful when I transfer.

Update: So I looked at the other side of my fermentation bucket and I see this yellow crust on the side of the bucket. It seems the bucket may not be sealed properly is my guess. I noticed today an ever so slightly bubbles in my airlock. Not very much. I included a picture for you to see...

Sorry, but one last question. Do I pitch the dry yeast straight into the bucket?

What do you use when making starters? Dry or liquid yeast?

Thank you for the information. I am learning everyday from this site. I believe you are right. It has not taken off as of yet. How much dry yeast should I throw in? One package of about 11grams? More if needed? I am hoping it does not get infected. I have been really careful with the...

I took a picture of it.

Thanks for the advice. I knew I should have pitched at a lower temp. This is just my second batch. Still learning the ends and outs. I will wait one more day to mess with the lid or pitch more yeast.

I am not sure if there was krausen when I changed the seal. It was first thing in the morning when I changed the seal. There may have been. I did not think about the yeast amount I pitched. I did not let the liquid yeast expand all the way. I forgot to break the activator in the yeast bag...

It's not blowing it out I do not believe. If you notice the picture you will see the water level is way below the fill line. It's the second time it has been that low. I replace the first airlock because I though there was a leak.

No sample was taken. There was some movement when changing the airlocks but not much if any. I have sanitizer in the airlock and am hoping it will not ruin the beer if a little is drawn in.

I brewed an APA 2 days ago. Immediately the next day I noticed the santizer level was down in the airlock. I thought it was faulty airlock and switch it out with another with new sanitizer. This morning it happened again. I am leaving it alone as of now. I have not noticed any active...

It taste great. There is still a hint of the bitter taste that was from two weeks ago but I am sure with a few more weeks of bottle conditioning it will come around. It was good enough that I wanted to drink more but had to hold back.

Perfect pour!

Just wanted to leave an update. There beer is maturing fantastically. The metalic taste has definitely gone away. It has been two weeks and the beer taste great. Smells fantastic and the tatse is coming together. I will leave it for another few more weeks before I really did into it. Thanks...

I used bottled spring water. I wouldn't say it was sour but more just a warm crappy Budweiser. It did have and metal taste (medicinal) to it.

Looking back on my dates of brew, it was actually 8 days from start of primary to bottle. I hope it comes out ok. The taste was just what I was expecting. Metallic but just a hint. Still drinkable. It was great smelling beer but the taste was not there. Thanks for the advice.