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The carboy was left undisturbed for the two weeks. I feel pretty confident that i didn't oxygenate it. But my pitch rate may have been low. I have certainly taken for granted that my other batches have turned out great without making a starter so I just pitched the vile of yeast. Also, I did fly...

As far as my sanitation practices, I do exactly what you mentioned. I don't touch anything without dipping my hands in iodophor solution (I don't use Starsan...but have been planning to move to it). Now, that's not to say that I couldn't have missed something. Cleaning is really where I think...

It was kind of a suprise to me that after two weeks it was still fermenting, but many things suprise me about this hobby. When we took a reading at the homebrew shop it was 1.010, but as you said still off gassing. As far as the flavors, it has a soapy and astringent finish. And maybe kind of a...

I would have thought so too. I will say that this is only a theory as I have two batches that have an astringent and soapy flavors. After talking to some folks at the local HS, that was their theory as well. Any thoughts?

I brewed my first all grain batch a few weeks ago. Let me begin with, I may misuses some terms as I have not quite got them all down…please correct me if I misstate something. I wanted to give the process a try and hadn’t really visited the forum in a while to figure out what to do. I just...

Definatly use the the Oxy "free" be careful with the amount you use. I recently had a couple of beers ruined by using too much. Just be modest with the use and don't be like me and dump a full cup in to clean things. This being said all cleaners should be used in moderation....just a tip from my...

But will it be cold (which I know is a relative term)? I have no doubt that it can be carbonated but it does take a while to get the 5 gallons chilled to a 40-45F if your serving at that temp

It was in primary about two weeks and secondary about a week. Then kegged for about a week

Forrest, I've met you before up at the shop...will you be there tomorrow and I'll bring some to try.

I'm looking for some homebrewers in the North Austin/Round Rock/Georgetown area that could help me diagnose some beer problems. Please drop me a line of the weekend if you would be will to taste some beer. This is a result of a few post I made earlier regarding kegging...

I agree. So I've kegged and it's cooling. I am however worried about this batch. I've dumpped a batch that was awful and after tasting this batch I'm might be loosing another, because it's showing the same signs as the other.

I think the bad taste was oxization. Honesty it was terrible, I have brushed my teeth twice today trying to get the taste out of my mouth. I'm a bit worried as I have another batch which is show some similar taste characteristics. Trust me there was much wailing and nashing of teeth while the...

I realize that I could search for the answers on this but while I search I figured I'd post. While I have lost a good blonde ale, tasted oxidized, I do have a beer that is ready to go into the keg. I'm trying to get something for a party tonight, would it be worth kegging this beer? Would I be...

Unfortunatly that is now the least of my problems. I tasted the beer and it was terrible!! I wouldn't let my dogs drink that. Thanks for the reply and the quick help, but the beer has now gone the way of the Doedoe.

Hey Folks, I'm in a pinch. I have had my beer kegged about a week, force carbonating. I poured some yesterday and there is a lot of head on the beer but not really a lot of carbonation. I'm supposed to serve the beer tonight and I'm worried. Does anyone have any suggestion to get this beer...

Hi, Does anyone have a good practice for preparing corks for bottling? I'm about to bottle a mead in wine bottles and just wanted to check and see what the best practice would be for preparing the corks prior to bottling. I've read to soak in warm water for 1 to 2 hours, rinse, and use. I've...

Excellent...thanks guys.. What are your thoughts on the recipe? Can I just divide it by the number of batches that I plan on making? Also Yeast...how would I divide that up? Or would I need yeast cultures for each batch?

Hey everyone, I've spent the morning doing some research, watching Houston get theirs ass's kicked, and drinking a great beer. I've been trying to find some info on brewing small batches, because I'm interested in experimenting with some different techniques and flavors and still have a...

Gotta keep those birds away somehow. 6+ years of college, 10+ years as a mechanical design engineer, and this is my job now. AHHHH how the mighty have fallen...lol

not a good one, but it's me early in the morning on a cold day at work