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I would guess it to be fine if you're going to consume it that day and you transfer carefully. I mean, when you get a growler at a brewpub, they're typically fine (and carbonated) for a couple of days.

Exactly. The Bavarian Hefeweizens pour clear until the bottom of the bottle, where you'll find a nice, small layer of yeast sediment to swirl up and pour in. Although I like my Weizen some yeast, I have no desire to have a miniature yeast cake on the bottom of the bottle. Too much of a good...

Different strokes. I let mine go a full three weeks in primary and three weeks in bottles. Tastes great and has a proper amount of yeast, which lets you drink it clear or cloudy, depending on your preference. Basically, play around with it and do what you like best. :mug:

I've also had nothing but good luck with my ale pails. Yea, the odor and discoloration is disconcerting at first, but I've never had it effect any of my subsequent batches. Always soak with oxiclean and hot water right after I use them and they clean up beautifully.

Same here. If I use Irish Moss/Whirlfloc and give my HWs plenty of time to clear (and settle in the bottle), I can pour the entire thing out until the last 1/2 inch without any yeast. This is with WY3068 Weihenstephan strain.

Certainly possible. I don't think our explanations are mutually exclusive. In fact, they may be complementary. By protecting German brewers, it would be easier to regulate the ingredients they use and levy taxes on those ingredients. Maybe? Lots of explanations out there and none seems to...

Tafelbier is basically a low gravity beer (1-4% abv) beer to be consumed with meals or in a setting where you want to drink a few beers without getting buzzed/drunk. Recipe is as follows (it is a work in progress, so comments are welcome): 1.50 lbs (39.47%) Pale 2 row 1.50 lbs (39.47%)...

I'm in the process of putting together a low gravity Tafelbier which will have a SG of around 1.020. I would like to use some lemon zest and grains of paradise. Typically, I would use .75oz. lemon zest and 2g grains of paradise in a 5 gallon batch of regular gravity (1.050 or so) beer. Since...

I had a similar smell, but it came from the rubber foot that you place between the surface (table, bench, etc.) and clamp in order to protect the surface. Did yours come with such a rubber piece? The smell has since dissipated from my mill, but the rubber foot still stinks, so I keep it in a...

Same here. Works great!

Yea, that's how I understand it. In Eric Warner's Kölsch book (p. 21), he argues that historians generally accept the taxation justification. According to Warner (and presumably his sources), the gruit beers were of variable quality which impacted consumption. The purity law maintained a...

I think doing a partial mash is a nice way to get used to the mash process without having to spend time/money on new equipment. Additionally, you're less likely to be too far off your target OG if something goes wrong with the mash, since there's still a fair chunk of fermentables coming from...

I always stir while using my 25' wort chiller and it definitely speeds up the process. Additionally, I still use an ice bath in conjunction with my chiller. That combo can get a 4.5 gallon boil down to 65F in 12-15 minutes.

I you have some foam control drops handy, you can just drop 5-6 drops down through the drilled hole. That'll clear things up pretty quick.

Right, but being more precise with the mash temperature and sparge could make a significant difference, assuming that you had a low gravity with your original method. As far as testing for conversion, you can do an iodine test. I can say, however, that I've always had conversion after a 60...

Yea, you probably had poor conversion and I doubt just dumping hot water over the grains was a very effective sparge. My guess is that these factors resulted in a pretty poor efficiency, which would have lowered your OG. Next time make sure to take an OG and you'll know right away if the...

Just got a confirmation that my mill shipped today via UPS, so apparently they are back in stock. Should get here tomorrow! :tank:

Add me to your ranks...:mug:

I always use a StarSan solution in my airlock and have never had a problem. I've also had to spray the underside of the lid before, which certainly resulted in a fair amount of sanitizer dripping back into the pail. Never had it affect my fermentation.

I had a similar problem, though not as extreme, with my first couple of partial mashes. Here's how I solved it. Heat your strike water to the appropriate temperature. For my last beer, this was 166F. While heating the strike water, get two large towels and place them on a surface nearby...