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That's an infection. However I will step to the side and allow those with much more expertise in this field to properly help assess the situation. The only tidbit I will say is this: generally as long as it doesn't smell bad or taste bad, bottle it up and drink it quickly. Also, why did you...

If that's the case, I'm going to celebrate for myself and all of my family who can't be here today. That's 1,2,3,4...13....glaaaaaggggghhhh.

Cacao is the natural form of cocoa BEFORE any sugar is added. There is not any sugar (or perhaps just a very very small amount) contained within cacao. It has never caused a second krausen on any stout I have added it to. Yeast rafts are little, or big I suppose, bundles of yeast that group...

New beer photo.

A few months back, I found a local winery that sells 1" oak blocks from their vintaged barrels. I picked up a bag (they come in 1# bags, as well as different wine flavors) of chardonnay blocks. I've made 2 beers with the blocks and they add, IMO, the right amount of winey-ness. Good article...

10% bleach solution. That is, you can dilute 40 oz of water with 4 oz of bleach. Many spray bottles will contain the correct markings for such work. But don't go dumping a gallon of bleach into a bucket with a splash of water. That would be a waste of bleach.

I chilled a bottle and popped one open, tonight. Primed perfectly. Healthy nose of the yeast characteristics. I couldn't taste the hops, really. It was a lot sweeter than I anticipated, even though it finished at 1.009. It is a good beer right now, but with a few months of aging, I think it...

Von Trapp brewery in Stowe, VT. They produce some of the finest lager I've enjoyed in the US. A Helles and Vienna are two phenomenal beers.

Not if you buy them at home depot or lowes. They sell them in the soldering/welding section.

Very nice. Have any pics of the finished product?

Subbed. Looks nasty, but I love the comments.

I have never done this. I have seriously thought about it, for the same reasons you are. I ran this idea by a friend of mine, who operates his own independent brewery in Switzerland. His advice to me: there are better guarantees in purchasing your yeast instead of reusing it. You are...

Yep. My back yard smells like a garbage dump. I'm pretty sure I've seen more flies in the last 2 weeks than I have in the previous 30 years.

I got antsy. I bottled 8 bottles of this today. 10 days in the primary, 3 in secondary on the oak cubes that I steamed for 15 minutes. The rest was kegged and conditioning at 70 degrees for the next 3 weeks. I really want the yeast character to shine through, so I decided to condition in the...

How long did you let this ferment in the primary? Did you pitch healthy yeast? Did you take a measurement of FG after or before you poured your bottling sugar in the bottling bucket?

I have another 5 gallons ready to go. Eight 22 oz bombers and the rest will be kegged. I'm throwing 5 oz of corn sugar at it, so I'll let it naturally carb up in the keg, too, at 70 degrees F, for 3 weeks before tossing it into the fridge. Then I'll hit it with some gelatin to clear it up.

I'm currently in a dilemma where I don't know what is more valuable to me right now: Cooling my boiling hot wort or oxygenation for my beers? I was using an ice bath to cool the wort previously but I do not have a tub I can use at the new home, I recently moved to. As for oxygenation, I whisk...

Have you thought about moving the simcoe to 1 min and the citra to flameout? How bitter vs how aromatic are you shooting for? I've always had good luck sticking to late hop additions in my IPAs. I almost always have an addition at or around 60 minutes, but the rest of my hops usually come...

This beer became better and better the longer it sit in the keg. At the end of 8 weeks kegged, the beer had taken on a different flavor than when it was fresh. The tartness was much more forward and made for a great beer.

5 gallons french saison. 16898.5 + 5 = 16903.5