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How do you keep your wort covered during cooling? I thought that covering with the kettle lid could actually be worse if condensation drips back into the wort. Is it possible that wild yeast introduced during bottling could be feeding on priming sugar that wouldn't be there if kegging?

I drilled a hole in the lid of my plastic bucket and have a thermowell with a temperature sensor attached to an STC-1000. Temperature control isn't the issue.

I am in Columbus. I just opened a bottle, and honestly, the beer smells like grape juice, or maybe fermenting grape juice. I distinctly remember thinking while tasting my first batch that it had maybe a taste more similar to wine than anything.

I really have a hard time describing it. I will try a bottle later and try to figure it out. All of the bottles are kept in their original boxes from the LHBS, and I am using a bottling wand.

Hey all, I am a struggling amateur homebrewer. I have completed 3 batches, and am now on my fourth. All three of my first batches have eventually spoiled (or so I believe). I have bottled all three, and I believe I now have a bunch of bottles that I need to pitch. I don't exactly know where to...

Danstar West Coast Ale Yeast pitched to Midwest Supplies Single Malt and Single Hop Ale recipe.

I held the beer at 20 degrees Celsius using a thermowell and an STC-1000.

I tasted my sample, and it tasted like a Belgian Trippel. Is that normal for still-fermenting beer? (Again, it's an American Pale Ale)

Anyone got a read on this? American IPA. This is after 6 days in the primary. I know it took a while to get started. Gravity is at 1.015 And for what it's worth, it tastes like a Trippel. Thanks

Is this an infected batch? This is in my primary. Gravity is about 1.015 Thanks

Hi all, I just got a Danby model DAR044A5BSLDD mini fridge to convert into a kegerator. Does anyone know if this is just like all of the other DAR044 models? Are there any cooling lines on the top of the fridge I have to worry about? Anyway, I am planning on adding a PC fan for air...

So is it recommended to replace OEM poppets when first cleaning/refurbing the keg even if there are no leaks?

Hey all, I just bought two pin lock cornys (Coke - made in Italy), and I received 4 replacement poppets (universal style) with the kegs. I noticed that the poppets that are currently in the posts (original to the kegs) have a little clip attached to them that locks into a notch on the inside...

Hey guys, I am a new home brewer, and am on my third batch of extract brew (Sierra Nevada Pale Ale Clone). Both of my first batches have had some good beers, but I believe that the majority of bottles have some sort of infection (or possibly just too much priming sugar in solution). My Pale Ale...

Honestly, it seems to have a "winey" taste. It also seems to "sting" my tongue a little more than beer normally does.

Would too much bottling sugar be a possible cause of off tastes/food for bacteria?

Also, if the bottles should be immediately capped, should the plastic bottling bucket also be covered as much as it can be with the racking cane in it?

I also tend to have a larger head in the bottles that taste weird (they smell weird too). From what I have been reading over the last 24 hours, it seems like at some point during the bottling phase, either before or after the beer is put in the bottles, bacteria or wild yeast are getting in...

It can't be the Oxi-clean because the first batch was put in bottles that were never touched by Oxi-clean. Is it recommended to immediately cap each bottle once you fill it?

One of my friends said that he thinks it's a bottle infection. Would this explain the bottle-to-bottle variance?