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Double infection!! A small batch of parti gyled Dunkelweizen had a nasty floater too. I didn't see anything, smell anything or taste anything funky in the 5 gallon batch of Dunkelweizen , so I racked it to a secondary leaving the top layer fairly undisturbed. A touch under attenuated but better...

I guess the bright side of all this is that I have an empty fermenter! And it was only a 3 gallon batch. I guess I will have to figure out a different yeast though. Luckily, BDG isn't too particular on it's yeast. Maybe another pack of Wyeast Bier De Garde and some Nottingham would do the trick

Yeah...I guess I really knew that, just didn't want to believe it:mad: Thanks

So, I made this table beer to propagate yeast for a Bier De Garde. I assume this is an infection. If you don't think so please say. If it is an infection, is there any chance that the yeast would still be usable? Thanks http://www.flickr.com/photos/64241691@N02/7425493272/...

Cool! Thanks guys. It was such an after thought. Another RDWHAHB moment:ban: Here is my Gose recipe 8.0 oz Rice Hulls (0.0 SRM) Adjunct 2 4.5 % 5 lbs Wheat Malt, Dark (9.0 SRM) Grain 3 45.5 % 3 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 4 31.8 % 2 lbs Acid Malt (3.0 SRM) Grain 5 18.2 %...

Just tapped my Gose last night of which I added some lactic acid for extra tartness. After the fact, of course, I started wondering if this will ruin the plastic hoses in my kegerator? What do you guys think, will it sour everything that flows through it after?

Here's my recipe for the Cucumber Citra Saison Enjoy!!:tank: 5 lbs Pilsner (2 Row) US 1 lbs Munich Malt 1 lbs Wheat Malt, US 3 lbs Extra Light DME 1.00 oz Saaz [4.00 %] - Boil 60.0 min 0.50 oz Citra [13.70 %] - Boil 30.0 min 1.00 tsp Irish Moss (Boil 10.0 mins) 0.25 oz Citra [13.70 %] -...

I made a Saison with heavy Citra notes. I also tried a brew club member's blond very recently. My opinion is that they were both great. The blond was a bit more refreshing and the Saison more complex and spicy, kinda like you'd imagine. The cukes came through well on both. So, why not make...

Add me to the fan club. I have only done a couple with 3711 but many more are planned. Can't get enough!!

I did another D test today and it passed. NO butterscotch. A tiny bit of a slick mouthfeel but I' m calling it good. Into the kegerator to lager, probably til memorial day. Anybody think it might be drinkable by the 12th?

Mine took three days to start. I fermented in mid to high 40s 70% of the way. I am on week three of fermentation still with diacetyl and airlock activity after a week of rest in the high 60s. This yeast is slooooowwwww. A lesson in patience.

It does feel a little slippery and yes I noticed a slight tinge of butterscotch, so yeah, it may need to keep resting This is sound advice. I think what I will do is rack to my corney tomorrow and leave it at room temp until it stops gassing. I will do one more diacetyl test and grav...

Brewed a Maibock three weeks ago. I fermented it 2/3 of the way at nice low temps and then brought it inside for a diacetyl rest, thinking that would only take a few days. It has been inside now for over a week at 68-70 degrees. It is still off gassing and bubbling the airlock sometimes as often...

I don't see why not:rockin:

Eh, we're over thinking it. I'm pitching it tonight.:rockin:

Probably right, I just don't know how viable the yeast truly is. It could very well be healthier than the yeast that has been in the carboy for 6 weeks working on a 10% ABV. It is probably for the best though to just get some cheap dry yeast for insurance.

I will check it out! Good idea How long will it hold after the starter has begun? I am making a Wit but probably not until next weekend (like a week from this coming Saturday). Not sure if I totally trust it though. Is it really stressed? It's just not fresh. I just need it to work a...

So, I got a free smack pack from my LHBS because it was almost a year old.It is the Belgian Abbey 1214. I am almost ready to bottle my Tripel which rang in at a whopping 10.5% ABV. I was thinking that a better use for that yeast may be to bottle the Tripel rather than ferment a batch of beer...

Racked off the cukes and into the keg today. As predicted, the Cucumbers are a little more in the front now. The Citra is still strong, but in a very good way. It should be great after carbonation. Next time I will likely pull them after only a week. I think the saison and citra character is a...

Racked off the cukes and into the keg today. As predicted, the Cucumbers are a little more in the front now. The Citra is still strong, but in a very good way. It should be great after carbonation. Next time I will likely pull them after only a week. I think the saison and citra character is a...