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Thanks for all the replies. I though about the oil coating and boiled the bearings in cascade dishwasher detergent prior to use. I think I'll discard this batch, though.

Tasted it. Not awful but we'll see.

May have ruined a perfectly good Cascadian Dark Ale. I purchased ball bearings to weigh down hops bags for dry hopping. This was the maiden voyage. After a week in the beer @ 64 F the bearings had a gray-black patina and foul burned rubber smell (some of which was imparted to the beer, I'm...

Guess I'm looking for reassurance and reporting a new observation: fermentations may be wacky. :-)

Puzzling. Brewing an AG cascadian dark ale. OG was 1.070. Inoculated with American ale from a starter 9 days ago. Ferment temp @ 64F. CO2 production began promptly and after what I though would be the most vigorous period (the first three days) I exchanged the blow off tube for an air lock. 2...

True Dat;)

Yes. Funnin with ya:D

Oof. Rough thread. Seeing things more clearly after a couple pints of honey nut frosted mini-wheat saison. Thanks for the info and apologies to the offended.

Think I answered it. The folks who drink my beer (not necessarily all educated in the Tao of brewing) appreciate the novelty. Think Raisin Bran IPA. Captain Crunch Amber Ale or some such. Is it a false novelty? Perhaps, but if it makes a reasonable tasting brew, I'm interested.

Really? You know what I'm better off doing? How's that? Your fact based points (such as beer ingredients are made for making beer and therefore are more suitable to this purpose) are indisputable (if not self-evident) but that's not always what carries the day. I acknowledge the tone of...

Maybe but I did a wit with 50% malt and 50% unmalted flaked wheat. Worked OK

I'm interested in expanding the range of what's possible AND a subset of my friends (beer consumers) gravitate towards novel ingredients.

Seems possible. I'm thinking 5 lbs of two row, five pounds of raisin bran or the like. Probably need rice hulls for lautering. Would this work?

Well no take on this topic. Anyway, I contacted several online shops and pointed out the discrepancy. Two replied, each with a different answer. One stated that their website must be incorrect and I should go with the manufacturer range. The second stated, "I believe that Fermentis wanted to...

I noticed the same in spades with Cote de Blanc. Had a bit of trouble getting going too. Took a starter. And the signs of fermentation are subtle. I'm making a riesling @ 58F but I started it @ 68F.

I find mixed messages concerning proper ferment temps. The Fermentis spec sheet states ferment temp may be 53-57F while this reference from a brewshop states a range of 64-86F with cold sensitivity below 55F. I've seen both sets of values parroted on other sites. I tend to go with the numbers...

Thanks for the suggestions. The airlock is finally bubbling after adding a starter that was ramped up to full strength wort. Now I have an unrelated question regarding Cote de Blanc yeast that I will post in a new thread.

:( I've made lots of AG beer, this is my first wine. I purchased and crushed 100 lb Riesling grapes with a yield of approx 6 gallons of juice. My plan (from "The Way To Make Wine-kind of a crappy book but what I have) was to add 4 g of potassium metabisulfite to the grapes as they entered...

That could work although I'm more a kegger than bottler. Since I handle the reclaimed wort in a sanitary fashion, I poured it into the already rocking and rolling fermenter.

Had a funny feeling that that would happen. Happily, you beer is probably unharmed. Brew on!