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Thanks Bobbytuck interesting thread. I too have had the odd dotted sweet brew here and there.. and just wanted to add another piece to this puzzle - my good friend and fellow experienced brewer has had this problem recently with 2 brews ive tasted and he carbs with Co2 - so i know this happens...

Thats not an infection .. yeast or protein break which is weird being in secondary. The best way to tell is taste. If it tastes good your winning. I agree on not using secondary. I rack into a secondary vessel only to bottle straight away. Dry hop in primary. As far as leaving it in 2ndry the...

Yea my usually bubble for 2 days and thats it. But the gravity will drop a whole lot more over the following few days. Many of my brews have no airlock activity and still ferment at the same rate. Airlock means nothing except that your bucket is less likely to explode.

I use a mad millie cheese making thermometer - strike temp 3-4c higher than mash temp - dough in, mix up gently - take the temp on 4 corners and in the middle - adjust with hot or cold water - once my mash hits temp the lid goes on and ive never needed to adjust it - stays the same for 90...

Yea it is Hallertau - but its results in a really different profile when grown here- compared to the imported noble hop. Its bitterness rating is between 7-8 AA instead of being around 3-5AA and really tastes different.. even the American Hallertau tastes different i believe

The Wort would still be hot enough to kill nasties on the immersion chiller - sweet as there. And as for the wasps - Wasp flavourred beer ! Ive heard of some weird additions to brews but this is the best - "Indian Pale Ale with hints of wasp" Tell us what it tastes like - we have lots of...

Yep thats right we have tettnang and saaz but no hally and dont think spalter either. Pacifica you say ? Ok I will have a look at that one cheers for the info.

That's Awesome. :D

Thats great to know, Thanks. Quicker turn around - quicker beer !

Great reply thanks - i guess i've just been stuck in my ways and too scared to take it off early. I did it once with an Ale and the beer had a bit of a green taste, a taste i dont usually get. But Saying that i used 'Sterling' Yeast for the first and only time and it was quite a fast crazy...

Cheers yes i will brew it! Next brew.

Brilliant thanks ! Gladfields are really good maltsters. But no, Wakatu is the Hallertau strain but when grown here its nothing like it - bitterness around 7-8 -and doesnt have the noble thing going on at all. just doesn't do the job. I use Crystal hops to substitute german beers but we do...

Some Porters and Usually stouts are soured a bit. To make a good Guiness Clone you'd need to sour a bit of stout beer then add it to your fermenter as fermentation was ending...just a slight bit of sour.

And so they should :mug:

I think you should just bottle it and pretend you never saw the slime - if it tastes good now then in 2 weeks when its carbed it will taste nice too. What slime??

Thats why i love winter - I know so basic right? but i was shocked at how stable the temp stayed. Even in freezing conditions. Probably nowhere near as freezing as NY though. We get down to 23f. Ive been to Toronto so i know how cold NY must get !!! Different story I'm sure.

I love this talk - BrewingTravisty - Name by nature. This is what i love about brewing - when people use their environments to brew the beer they love. Just like the old breweries around the world we all love and copy on a daily brewing basis... But a heads up - If your creek is 45f then so...

Sorry should have said I can only really do lagers .. Thanks, yea i agree totally with the extra conditioning on the trub - with a busy life i try and get it out somewhere inbetween the 2-3 week mark... Then i never secondry Ales- i just carb'n drink not much (if any) conditioning required...

This is true i know, but this is a forum- I think i just wanted to communicate with people - discuss things, ask questions, answer questions today in 2015 not trawl the ghosts of christmas past. Thanks though.

Good call. We get the imported Urquell - a beautiful thing. And Bud Va too.. not sure why from what i hear its brewed so cheaply in Czech that it's cheaper to import it all the way to New Zealand then brew it here