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Ok I'll try to relax. Lol when I took the gravity sample it didn't smell sour but sweet. I didn't taste it but I will next time I take a sample. I'm going to try to swirl the carboy and move it to a warmer room and hopefully that does the trick. Be back in three day then. Thanks for the...

I'm looking at it and I just might be my eyes. Looks slightly darker but not that crazy. Is it maybe a stuck fermentation? Should I just add pitch some yeast or shake the carboy a little.

1.055 it's now down to 1.045 doesn't look very promising anymore since the bottom is very dark. I've never seen that happen with any of my fermentations before.

Do after a couple of day I'm noticing the bottom of the carboy is getting noticeably darker then the rest. I'm thinking this thing was infected. I also took a gravity reading and it went down 10 points but there are no more signs of fermentation.

I'm thinking it left over probably. I cleaned the carboy good and didn't have any sign of yeast still in there, but then again yeast are microscopic organisms. who knows really but I'm hoping for some wild yeast. So I just got home and check on this beer again and all air lock activity has...

Will do. Could a bacteria infection even look like this. I've never had a contaminated batch before so I have nothing to go off of. Supper excited to taste the end product.

That's what I was scared of so I cooled it. So will pitching some more yeast do the trick then. I'm excited to find out what this is now.

This beer is complete finally and I'm liking what I taste so far. It been two weeks and a half bottle conditioning and it's getting tasty. It's a refreshing wheat it a very noticeable mango flavor. I do not get any mango aroma but that's fine with me. I like it but probably won't be doing...

So does this sound like a bad idea? Should I just dump it.

The way it looks right now.

Oh and in regards to no chill looks like its great but I cooled it before I poured it into my fermenter. I sounds like the hot wort sterilizes better then star San can. Or I might have just some bacteria or wild yeast introduced while I was cooling.

Do I got back yesterday and took a look at my wort and all looked good so I was excited and planed to go to my lhbs to pick up some fresh yeast. I wake up this morning and go to brush my teeth and hear my air lock bubbling away. Ive been infected!!!! It doesn't look crazy though. it looks...

Wow this just got intense!!! Edge of seat and just fell on the floor. I'm all out of seat.

I'm hooked man!!!!!! Didn't think this could be so entertaining lmao

How long can I store about 4.5 gallons of wort without pitching any yeast into it. I brewed today and was planning on pitching some washed yeast that was in the fridge for about two weeks I normally make a starter before but I didn't plan ahead and decided to go ahead and pitch the washed yeast...

Everything that I've read said the same thing. Even on this site but it obviously works for you. I think that's what makes brewing so great there are a hundred different ways to get to the same end product.

I thought that if you pitched your yeast at a different temp that it would cause the yeast to implode or explode for the different pressures of hotter or colder liquid that it's in. Kind of like a air plane slowly pressurizing and depressurization while flying, different temperatures of liquids...

Re racked this off of the fruit a couple of days ago then bottled today. Going to give it a couple of weeks then report back on how it tastes. The samples from the hydrometer readings tasted very mangoy. Looking forward to tasting this one fully carbed.

I decided to go ahead and re-rack the beer. I noticed that the gravity was already lower then where it started (1.010 to 1.008). I'm going to give it a couple more day to see if there is any more movement then bottle. That's for the help and ideas.

What I was asking is if the yeast that's still I'm suspension will ferment out what ever sugars are left in suspension. Is this possible or is there not enough to finish?