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More importantly, do you know what you did on this batch differently so you can repeat it? Have you identified the issue that caused the first 12 bad batches?

The attenuation for that yeast is 70-80%. Your at 77%, I would say it has done it's job. What was you OG and what is the FG at now? What is your target FG?

Ok. When you said heat it, I imagined it in a pot of water on the stove. Scared me. Thanks for the clarification.

Can you tell me what you did in this step. How did you heat it and how hot did you get it?

My 1000ml flask. Have not touched it since I bought it as it is too small.

Don't dump it. Taste it. If it tastes ok, bottle it when you get two stable gravity reading a few days apart. Once conditioned, drink it quickly. Just try to rack from underneath the infection. Nothing in beer can survive that will hurt you.

That is definitely infected. How are you sanitizing?

Can you get a closer picture so that it can be confirmed? All is not lost, if it tastes ok, ferment it out and bottle ASAP, then drink it quickly. It could turn into a great sour beer. What is your sanitation practice?

Yup, that is infected. Have you tasted it?

Nope. Looks infected to me.

I asked for a pH meter and buffering solution, a copy of designing great beer, a bottle tree and a grain scale. However, what I got was a 3 month subscription to the beer of the month club that has since been returned. Having to be home on the random day it would be delivered to sign for it was...

As a Buccaneers fan, I think I need to join some AA meetings after this season. And last season and the season before last season...you get the picture. Needless to say, I drank a lot of brew during football season.

Looks good! Cheers.

WissahickonBrew probably didn't mean to actually shake it. Doing so will cause oxidation leading to bad off flavors. Gently swirl the fermenter to rouse the yeast, be careful not to splash it or oxidation will have it tasting like wet cardboard.

You should use the 6.5 gallon bucket for primary and if you really want to, use the 5 gallon bucket for secondary. Don't rack to the 6.5 gal bucket, too much headspace to use as secondary, you will increase the chances of oxidation. Secondary is slowly becoming a thing of the past, unless you...

Did it work?

Sounds like you did everything right, you may need to check your gravity to see what it is to see if it is fermenting. Maybe your seal is going in you bucket and you are losing air somewhere other than the air lock. Have you taken a gravity reding to see if it fermented? Sent from my iPad...

Thanks for showing me the calculations. So when entering the bicarbonate into beersmith or your water spreadsheet I should be using 195.2 mg/L and not the original 160 they first provided, is that correct?

What yeast? Did you make a starter (liquid yeast) or rehydrate (dry yeast). What temperature did you pitch the yeast? What is the OG of your beer? Sent from my iPad using Home Brew

Can you clarify this a little more? How did you arrive at the 195 ppm? I am trying to learn water chemistry and every bit helps. Love your website by the way, great information. Sent from my iPad using Home Brew