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The head brewer at chukanut brewery, which is a very well regarded and in my opinion amazing lager brewer, presented at the NHC that the colder the lager temp the shorter the lager time required. I'm personally experimenting with this right now with a beer storing at 37 degrees and one at 29...

If you have a spare carboy let it ride, it could be good who knows. Don't dump it until you give it a chance to make a good sour beer. I boil my hop bags and have never had an issue

I don't post often.... but damn that was funny

Count me in, I have full all grain brutus 10 style setup and temp control fermentation. I don't have a hop back but can do any other method. I can also split it into 2 kegs when I do a 10 gallon batch. Just let me know which recipe!

haha no, I figure if it happened to one, it will happen again, so with time, I'll get another on in toss it into a carboy. Maybe I'll leave a few out and start tasting them, all in the name of beer

Wasn't brave enough to try it... but to redeem myself I am going to get another one and pitch it into my beer

Pellicle from a pint of beer left in my garage.

After some hard thought I decided to dump this nasty beer. It was really awful I don't think there was a cure for it. The good news is, I'm about to dive into making sour beers. I have 5 carboys I am going to donate to the cause and an older fermentation chamber that I can temp control year...

I think I'm going to bottle a couple bombers of the original and put this beast in a carboy and dose it the roselare blend. At the very least it will be interesting to watch. Its around 12% abv right now at 1.018 fg so I am hoping the yeast won't crap itself. Should I pitch a starter or just...

Haha jail would have made sense. I just got lazy, very busy with work and life so I never got around to taking care of it. In retrospect I really should have got off my ass and just kegged it. Its a shame too because I think it would have beer really good.

I have a kate the great clone that sat on the normal yeast for 9 months. it now tastes nasty, and I think its autolysis. My question, will bugs clean up the weird autolysis flavors, think a1 steak sauce, and make a decent beer?

Yeah I was wondering if anyone had gotten rid of an autolysis flavor. I never age beers on the yeast for more than a month or two, but life got in the way. I have 20 or so corny kegs so I usually age in those or carboys. I even have some sanke kegs that I can age large batches in, ferment in...

US-05 and precisely controlled temp of 65deg for 18 days, then bumped it up to 68 for a week. It had hit final gravity by then. After that it was around 62 for 8 months. I'd be very surprised if that yeast through an off flavor, I have used it to similar alcohol levels before with no issues.

Nope, I clean all my kegs thoroughly, was using a short bit of tube to dispense from. I'm going to let it sit, who knows what might happen. Worse comes to worse I may try to sour it or something weird.

Well, first an intro, I have been homebrewing for 2 years or so, well over 50 batches most of which were all grain. I have only ever tossed 3 batches. Moral of the story here, I am not a total newb. Well back in march of this year I brewed a kate the great clone, everything went perfect, let...