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I had a Pilsner at the Carolina Ale House last night that supposedly was called the ale house pilsner. This was one of the worst beers I've had in a while. Something in the beer reminded me of dirty dish water in flavor/smell. What could this have been?

I don't like uncarbonated warm beer so no I don't do this. I do sometimes taste it to see how its coming along but usually spit it out after tasting.

It wasn't too sweet, I won't make it again though as it was just an ok beer in my opinion.

Two. One was a smoked porter that I put way too much smoked malt in, nasty, tasted like a campfire. The other was a Tripel that just didn't attenuate enough and was cloyingly sweet to the point of undrinkable, it got dumped too.

Ah the beauty of being divorced.

First time I made a banana beer it was by accident, let my fermentation temps run too high. I was using Nottingham, uggh, banana beer.

Sounds to me like you want to make a beer bomb

Not true, I got confirmation from Wyeast themselves and its available again Oct-Dec. You might have to order it online.

No, 2007 is the Budweiser strain, WLP 800 is the Pilsner Urquell strain

Its a good yeast, Budweiser strain, worked good for me.

Actually I was curious of that myself since it had been frozen since January. I got it out and tossed into a starter last week and it took 3 days but sure enough it started up and fermented out the wort. Its back in the fridge now.

Never had the problem, I love making beer so much I actually enjoy bottling weird as that may sound.

I love this yeast, I even saved some from last year and froze it.

Why do you want to repitch onto the yeast cake instead of drawing out the proper amount of slurry from the yeast cake and pitching the proper amount of yeast? What benefits do you hope to gain other than avoiding a little bit of extra work?

Funny stuff, next time post a video thats a neat trick drinking thru your nose.

Actually I did a diacetyl rest when it was around 1.022 at 60 degrees for 2 days while still in primary, then I racked and it stuck at 1.020.

So I ramped it up to 65. I'm getting a bubble thru the airlock about once every 1 1/2 minutes. I'll let it sit at that temp until it stops then I'll run it down for lagering.

I drank this stuff called White Rascal, its a Belgian White. Something about the yeast flavor and Coriander in some of those Belgians that is just nasty to me, uggh.

Yeah did you pitch dry or rehydrate? Rehydrate will give you much better results. Also I know your swamp cooler is at 65 but what temp was the wort when you pitched?

Yes plenty of yeast, It has been fermenting now for 9 days. My mash was like this, 20 min at 122, 30 min at 145, 30 min at 158, mashout at 168. I'm thinking I racked to secondary too quick, thats why I pitched another pack of yeast yesterday. Here is another question, should I wait until...