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Well, checked the gravity today, and it's down to 1.012 and fermentation looks completely done. I'll let it sit for another week and then keg it. Tried the sample and it tastes pretty green, but tastes VERY good.

Yeah, whatever the combination was, it ended up not so hot. Oh well, lessons learned :)

Fermented between 70-71 ambient temperature. Waited until primary fermentation completed, then put the puree'd fruit in the secondary and racked the primary onto it. Fermentation started up again. I did not sterilize the fruit, as they were frozen when I bought them.

I think that's where I went wrong.... added real fruit :-\

So... finally tried this beer tonight after it's been carbing a few days in the new kegging system. It just doesn't taste right. I think it may be partially from the berries that started fermentation again in the secondary or something, but it has a really strong alcohol taste and just an...

Hmm I didn't realize that air leaks would be such a big deal. I just pulled out the sealant gun and realized there's all sorts of holes and what not in the collar and lid. It should be mostly patched up now! Thanks for the help!

So, I finally completed my keezer this weekend, but after two days of running, I'm noticing pools of water forming inside, on the hump and in the bottom. I've got a can of that wetrid stuff, that is supposed to absorb water, but it doesn't seem to be working all that well. How can I lower...

How long does it take to carb at 36 PSI?

My Apfelwein is 2 months old and makes the wife gag. I'm going to give it another month or two in the bottles before I dump it :-\

Doh! I had the same problem when I tried my faucets tonight. Glad to see they include instructions to tighten with a odd looking wrench... NOT! I am glad we have this forum and I'm not the only fool who didn't know what to do.

LOL yeah it was a full moon actually.

So, I brewed my beer 2 nights ago and pitched the yeast at 10PM that night. In the morning, there were no signs of fermentation at all, but a very large amount of trub in the bottom. I vigorously shook the carboy, and when I got home from work, there was 1/2" of krausen and the airlock was...

... please correct me if I'm wrong here, but a lot of this is speculation anyway. I've been doing quite a bit of research about high Mash temperatures, and unless I went over 170 (which I didn't), there are still fermentable sugars in my Wort. Plus, this is a Partial Mash, and the grains only...

I'm not giving up on it yet!

Yeah, it was a thermometer malfunction... I realized after the fact I had an instant read in the drawer. Oh well, I guess we'll see how things work out :)

It's a Fat Tire Clone from AHS. The SG ended up at 1.047, and the recipe sheet says it should be around 1.051.

Like really bad White Wine. Bitter, tart, etc. I was expecting a nice tasting appleish cider. My wife is a Pinot Grigio drinker, so I was trying to make her something she would enjoy.

I mashed in at around 163, and it's slowly dropped down to 158 in the last 20 minutes... what are the effects of too high mash temp? Thanks

I used it because I pulled the water quality report from the city, and plugged it into a few of these calculators, and it said it'd taste okay.... and it did. I'm not complaining at all, I'm just telling people that bad tasting water may not be the culprit to their bad tasting beer. My bad...

Extract - Steeped grains first brew Extract + Partial Mash was the next brew.