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Thank you all for your responses. I've replaced the the blow off tubes with regular airlocks. Yes I put Star San in the blow off the last time I replaced the water in it about two weeks ago. I guess it wasn't enough? I had hoped the CO2 principle kept me safe. Keeping my fingers crossed...

I had mold start growing in my blow off tank. I had two fermenters run into the one tank, both tubes submerged.... I shoulda switched back to airlocks when the fermentation slowed down I guess. Am I looking at infection? The beer is 3.5 weeks old. I plan to bottle tomorrow. Any...

Thanks gentlemen. That makes perfect sense. I guess the 1-2-3 rule is not really the rule at all then huh? Cheers fellas, Jacob

Extract... Sorry should have mentioned that. So Revvy, Should I not worry about racking to secondary at the recommended 7 day mark? Thanks a ton guys, - Scary

I'm 5 days into primary on a Bavarian Weiss. My OG was at the low side of the style 1.044. I'm sitting at 1.020 and need to be at 1.014. The fermentation has slowed dramatically after the yeast went absolutely nuts for three days. Do I need to be worried? Sunday night is one week. If...

I am very happy to announce that the final showdown between good and evil is happening inside my carboys as we speak. That rehydration process from Danstar is awesome. After 30 or so batches since I've started homebrewing, this is the craziest yeast activity I've ever seen. Two 5g tanks...

Just capped two 5g Carboys. Og was inside the target! Waiting for ferm now... pace pace pace.

Thank you sir. Sanitizing starts in a couple hours. Wish me luck. - Jacob

Update! BeerSmith says I only need 1 oz for bittering and .5 oz for aroma. That means that if I boil all ten gallons at 60 minutes (which was what I wanted to do from the word go) that I will only use one half of the hop quantity that the kits came with. Great to know in the future when I...

Thanks again guys. You're responses are as good as gospel to me. Revvy, Even though Danstar says 1g/liter, two packs for 10 gs is (in your experience) optimal? Can you elaborate? Thanks again! I have a ton of respect for you guys' posts... Thanks Scary

Thank you both so much. Double checked Danstar and they recommend pitching 1 gram per liter of their yeast. I have 22g. That's around 6 gallons (rounded conversion) I'm making 10 gallons. Every "Extract Recipe Kit" that I know of comes with ONE package of 11g yeast per 5 gal kit. I assumed...

Ok. So I got two 11g packets of Danstar Munich for a 10g extract batch of Bavarian Hefeweizen. I looked on Danstar's site and they made no real mention of a starter. Do I need to make one or not? Any thoughts? They gave a list of procedures to revive the yeast. Should I follow there...

Thank you all so much. Mdwmonster, That was exactly the reassurance I was looking for... Super help! I have beersmith and will try to shoot for an IBU adjustment via software. Thanks again folks, 21 hours til brew! Cheers, Scary

Hi friends, I recently found myself in a bit of a new set of circumstances that has me going in reverse on my brewing experience. My good friend CVstrat (forum handle) and I have been all-grain brewing at his place for over a year now. We had one heck of a great run at it (I think...

I'm confused... What's target on the stout? The others were 1.04 and 1.08 and you said the stout was too high at 1.028? I'll call ya.

Yea, that thing beats the tar out of the kitchen ones.

Sometimes, ya just gotta take a few risks. The only carpet destroyer came in the form of Apfelwein pitched directly on top of an active ale yeast bed. Chris warned that we had better put a blow-off on it to avoid catastrophe and I said no stubbornly. I woke up on his couch the morning of the...

Ok, I just tasted these suckers for the first time. The cyser is about what I expected. Kinda like applewine and subtle meadiness. The wierd Agave/grape/apple deal is quite bizarre. It finished out very dry, which is ok by me, but I think critics would say that it needs some back...

Kirbster, Honestly dude, we didn't drink all day. Lol, for the same reasons I wouldn't drink "on the job" as a carpenter that works very close to saw blades all day long. It seems to be the case (at least on my own behalf) that mistakes are made here and there if I get into the festivities...