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Yeah, my beers that went funky were peach wheat beers. I had kept them in the fridge, and then when they went into the beer at flameout, they were cold so they cooled off the wort too quickly to be sanitized and I got wheat vinegar and couldn't really taste any peach. I think part of what...

No problem. There isn't really a good way to tell if it's going to get any better. I've heard from some folks that over time they've had funky beers get better and some folks say that they have not. I've had two batches get a little vinegary. It wasn't a great taste but it wasn't horrible so...

The only think I would be concerned with is the temp being too cool for the yeast. Likely won't be any off flavors, but if its aroung 55f then the yeast might stall. If it says around 66f then its probably good. The best way to tell if it fermented out correctly is to take a gravity reading...

Oh and on your fermenter, yes you want to have an airlock on there. Too much pressure in your primary will cause the beer to start carbonating too soon and you run the risk of your yeast crapping out before they finish the job. So it won't make it bad you just may end up with an under...

I'd guess it was sanitisation. Got to sanitize those orange peels before they go in the fermenter. Freezing them will kill some bacteria and stop bacterial growth while frozen but it will start back up as soon as they thaw. There are two main ways to sanitize stuff going in your beer. Be...

As long as your fermenter is clean and very well sanitized you should be ok to run to the homebrew store. I'd go ahead and chill it, put it in a carboy, seal the lid and go to the store. Letting it sit for another hour or so won't likely hurt anything.

https://docs.google.com/leaf?id=0B6IGSiv_BLCpYTllYmU0NjYtZTM2MC00N2FkLWEzODgtYjdlYzNjYmYyMDBi&sort=name&layout=list&num=50 She's a 1945 GE. Needed a fresh coat of paint and a new power cord but it keeps the beer nice and cold and on tap of course!

Just bought a whiskey cured 3 gallon oak barrel from these guys for $75.00. http://tuthilltown.com/ Might want to check it out.

Cool, thanks for the replies. So it I read about this in "How to Brew Like a Monk". Great book by the way, but I assumed it was a Belgian thing since it was in there. It turns out this is something that Allagash does on their "Allagash Four". They will add four separate strains of yeast at...

Hey, I'm currently rolling around some ideas for a belgian style beer. I've heard of brewers adding extra fermentable sugars and more yeast after primary fermentation is done and refermenting. Does anyone have any experience with this and if so any pointers? Would you use the same yeast...