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No really with 3 weeks of fermenting, it should be cleaned up real well. Next time just let it ferment in primary for at least 2 weeks and then you can rack to secondary if you want.

+1 ^that's the technique I use^

I tried cherrywood smoked malt from briess (40% of recipe) and beechwood smoked malt from bestmaltz (56% of the same recipe). Fermented with WY2206 and found that it was too bacony/Smoked ham for me compared to Schlenkerla, witch has a more clean smoky flavor. I think it's the cherrywood malt...

brewkettle--->fermenter I'm using a funnel with filter (both sanitized in starsan) Fermenter--->O.G sample. I use a turkey baster sanitized in starsan (at least 1min exposure) fermenter--->keg. I use an autosiphon using starsan. Most starsan solution come from the same batch in a...

Mojzis, I know it's hard to tell:(, I just bough PBW (I used Oxy clean before) and I today I changed my beer lines except the faucet since it was new. The keg I used, has scratch inside and a odd weld so it might be the source. Thanks for the advice!. Max384, I used a cheap beer gun...

Since glass transfer heat at a slower rate than steal, it takes longer to boil and will retain the heat much more. I bought a Erlenmeyer flask so I did not have to boil the wort in a pot than transfer it to the flask. What, I do is right before it starts to have a aggressive boil, I remove...

^What blackbeer said^ Check your yeast, if its the same one it could be the culprit. S05 is good yeast to start with. When you ferment in your closet, do you have a water bath to keep temperature stable? If not, you should consider using a water bath so the internal fermenter temperature is...

I know wlp 007 is a high attenuater but with a beer with a high O.G, High mash temperature, carapils and crystal malt, I'm not really surprised to see an attenuation of 68%. I find its okay for the style a bit on the malty/sweet side of it. I you to dry it out a bit more you could try to...

So I brewed a Pilsner 2 months ago and 3 weeks ago I bottled it from the keg. I stored some in the fridge and some in room temperature. Unfortunately those that were stored a room temperature developed an infection. The side and the bottom of the bottle have colonies. It dosent' have a pellicule...

Hummmm. I assume they both have the same temperature. It could be lots of thing! One might be more aerated that the other, one of the fermenter is more clean than the other etc... All kinds of variables. What yeast did you use? How many hours/days since you pitched the yeast? I wouldn't...

In New Brunswick,Canada, it is 42$+ for a 24 of BMC. And at least 3$ per 500ml of craft beer. I moved to Quebec last year and its 24-26$ for a 24 of BMC BUT the craft beer can be quite expensive. Typical range is 5-6$ per 500ml of craft beer :drunk: I make 3 gallon batch so, if I use tap...

If I remember correctly, the krausen is not the best indicator of fermentation, so if the gravity is stable then It should be finished. I did leave my first lager on a diacetyl rest for more than a week with no ill effect. I slowly ramped up the temperature in the diacetyl rest so in the 7th day...

Yes but I would personally do a bit bigger starter then usual just to have a more vigorous fermentation in case those dormant yeast gets lazy.

Nope, I use a growler or even a mason jar, add the liquid yeast once the wort is cooled then shake it for 10 min and Voila! Shaking ensure proper oxygenation of the wort so yeast will proliferate much more. Let it ferment for 24-48 hours then place in fridge for 24 hours, then you can decant...

This is a great tool to check your yeast pitching rate and the amount of DME needed for your starter.http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

Did you store the liquid yeast in the fridge after realizing you weren't going to use it? To answer your question, yes it affects the yeast if they weren't stored at low temperature after smacking since they ate up all the wort and slow, they start to die and go dormant (which isn't the best...

Personally, I would repitch some of the same yeast or 2 dry pack of 34/70 in case the surviving yeast are weak and to resume proper fermentation. I had a stout in a keg that frozen once. It was still great with no signs of off taste (then again its harder to taste off flavor in a stout compared...

I found this thread and it seems to be the same thing https://www.homebrewtalk.com/f39/whats-floating-my-wort-458415/ But my gosh I hope it settle down so I don't lose a gallon from the trub.

The picture was taken right after the transfer and no yeast was pitched. (I pitched 2 hours later @ 44F with Danish lager 2042)

My finished Pilsner!:ban: