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The posts I've read were all left alone until bottle/rack time. I've not had an infection so I can't shed light on that would but it would stand to reason that if you lager it at the lowest temp possible it will inhibit the growth of said nasties until bottling time. Just a thought.

Well, I'd let it go. Read plenty of posts that said they racked from under an infection with little to no problems with the beer. Would hate to waste even an okay beer. That picture makes me want to go home and re-clean my empty carboys though.

My first beer was a Trappist dubble and it was kind of the same with wlp500. Bandaidy/alchohol/bleh. It was in primary for 60 days so I don't think there was a problem with that and no infection to been seen. As they aged in the bottle I found that they were getting better from the top down. 3...

Well said. The actual question here is to what degree the science affects the taste, not if the science is in question. Personally I go out of my way to do everything possible to make my brews the best they can be. After all, I am the one drinking them. That being said I could probably spend...

I was going to ask this. How does washed yeast not work if you create a starter (unless of course you didn't)? I would assume that you wouldn't get any action in the starter and would know ahead of time that the yeast was *bad*. I just washed my first yeast a few weeks ago and am wondering if I...

I'm not sure that I've seen zealotry from BIAB supporters around here. I do see much more talk about BIAB, probably because it is more accessible to more people because of the low/no equipment cost. I'm probably going to be an example. I'm waiting for my first AG ingredients to arrive at the...

Once again the shining light of why I live alone but own a single family home. I store bottles, pots, and carboys in the basement. Tools, airlocks, grain bags, grain, corn sugar, sanitizer, etc, all live in the kitchen cabinets. Life is grand.

I'm actually considering my first barleywine sometime in the next few months. If I were to do that sans-hydrometer testing it would be at least a 60 day endeavor in the primary.

So a good active starter + correct fermenting temperatures + ballpark correct FG should net me a winner after 30 days in most cases then. Has anybody tested what the gravity difference has to be to have severely overcarbonated beer? If your OG/FG is on point then there shouldn't be enough...

That looks really clean. My lagers haven't been so lucky thus far. I've also pitched them too warm though. I think I read that you were going to do the actual lagering after bottling? I do my lagering between 37-40 F in the primary fermenter. Not sure if it will work the same way if it is...

So I just realized that I haven't been taking hydrometer readings before bottling to confirm fermentation completion. I've been fermenting my beers for 30 days in primary then bottling at my next convenient day. They have all been small beers, 5% or lower and fermented at the correct temperature...

Get a wine thief for testing. I never waste beer. Santize the thief and hydrometer. Get my measurement. Thief some into a glass and the rest back into the carboy. Taste then bottle.

If only I had such patience. I usually do but so far my beer hits 30 days in the fermenter and I get itchy to brew another batch. And of course, must "empty" some bottles for the next run.

I just bought the same pump and a stainless steel immersion chiller. Can't wait to brew my next batch!

I'm more shocked by the 2 years part. How do you misplace a carboy for that long :eek:

Vs. dumping out a batch I will take time any day. My first beer and my first two wines were really rather terrible out of the fermenter. The beer turned and there are now 4 bottles of it left. The wine.... hasn't, but I can still hold on to hope. For a while at least. I'm figuring a year at...

They don't do it because of yeast but because they can't stomach the bottom of their beer once it warms a little. If it isn't sub-zero to them it can't be enjoyed. So they waste it and I find that most annoying. Poor beer never did anything but wanting to be drank and there they are wasting it...

Bottle. Not leaving a drop in there. I'm rather annoyed when other people do that with BMCs and then I have to drain every stinking can before I can crush them. Besides' yeast is good for the digestive track. Or somthing like that. Cheers :drunk:

The spigot on a bottling bucket is a very easy place to get air/infection from. Especially if you get a pressure buildup and the force moves the spigot. Or so I've heard. Personally I'm in love with glass carboys. Using a plastic bucket would remove some of the awesome for me. Like to watch my...

Can be, all you need is tubing. I haven't needed a blow off yet using 6.5 gallon carboys.