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Not if you are using Liquid Yeast. My second brew was a schwarzbier that was lagered completely in primary. No off flavors at all. High quality yeast should be fine with it.

Update on the butter flavor. It has mostly aged out of the beer after a few weeks in the bottle. There is still a little of the taste on the back end of a drink but not noticeable unless you are looking for it. Now i just have a really hoppy Belgian dubbel. Didn't strain the wort when i put it...

I will test it after chilling when i get back into town. Nobody else has tried it yet to give me their opinion. Im not sure of the exact time to cool but i was using the ice bath method and i think it took at least 30 minutes.

Would pediococcus normally have visible signs? And would it survive in higher percentages of alchohol like in wine? I didn't have any floaters in the beer and the wine was crystal clear.

It is young, was not boiled with the lid on, did take a fairly long ammount of time to cool (not chiller yet). I was hoping that taste would mellow out of the wine but now that it is in my beer as well I am dreading something of a more sinister nature.

Belgian Dubbel Ale, no D rest necessary. Fermenting temp was between 65 and 70 the entire time.

So I just finished bottling my first beer. It was an extract Belgian Dubbel. Sat in primary for 60 days. Went to test it and it tasted like butter and alcohol. I had just bottled my first wine a week before and got the same taste in the wine. Anyone have any idea what this is? The equipment...

I believe that a tablespoon is what I put in it. I will have to check my notes when I get home. I forget where I got the dosage from but I didn't make it up on the fly, I read that amount somewhere. I basically just wanted the wine to hang around for at least 3 years. If that means it won't even...

At 6 gallons isn't that around a tablespoon anyway?

Awesome. Guess I'll let them hang around for 6 months or so before trying the next bottle. Was it the metabisulphite that I added that made it that bad early?

So my first kit is a Vintner's Reserve Riesling. I am starting to bottle it so this is my first taste test. It smells really wonderfull, lots of sweet fruit notes. The taste however leaves something lacking. It takes like butter mixed with vodka. I did add an additional tablespoon of...

My first two beers had more gentle boils. Hope they dont turn out thin.

If you do that on a serious blow-off I've read that you need to remove the plastic cross bit on the bottom of the airlock stem or that will quickly clog with krausen.

Refractometers are more accurate but from what I've read they can't be used once fermentation has begun where a hydrometer can.

Install a blow-off tube. That is your safest bet. Otherwise for buckets I've read that as long as the lid can sit on top the ammount of CO2 being produced during the first fermentation should keep the beer safe until it calms down and you can snap the lid back in place and replace the...

I bought an infrared thermometer gun to try on my second brew recently. Make sure to try it out against a known temperature. My gun seems to be 4 degrees higher than an actual liquid thermometer. Also be carefull of where you are targeting. I can point it at different places and angles and the...

Strain through a grain bag, into funnel, down the neck of the carboy. Fermentation has been fine so far.

22,540 + 5 = 22,545

This is really really tame compared to some of the pics in the infection threads around here: https://www.homebrewtalk.com/f39/post-your-infection-71400/ People have racked beer from underneath some truely terrible looking growths and still enjoyed their beer. I have decided that should an...

Looks good. What is it?