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I've used Wyeast a bunch of times and I've never had a problem with them. I'd question the storage/shipping practices of that last shop that refuses to carry wyeast before I would actually question wyeast itself.

Yeah, it stirs some crap up but if you use the set/ wait method then most of it will settle back out by the time it is carbed up. You didn't harm your beer at all, that's the good news!

Icebergs.... Some people say that's a chance to turn it into a sour, I say it's just gross and unfortunate!

Hello! I'm a fellow Hokie as well and I'm nearly a neighbor, I'm just about 10 miles away from midlothian, not far into the county of Powhatan. Keep brewin:mug:

I dig the label. And I see that you were in class when you found it and judging by your location, I'd say you're a Hokie! :mug: Blacksburg is where my brewing began as well. I graduated in 2007, VT is the greatest place in the world.

5 Gallons of Fuller's ESB clone! 19,467

That's no krausen.... the beer itself is pretty still and clear. Take a whiff and possibly even a taste test! I've seen lambics that look far worse than that and people actually like them:confused:

That smoldering splint experiment will not hurt anything, as long as you do it in a coffee can or something similar. Worst case senario - you have a flammable gas. It won't explode when the splint goes in, it will ignite and make a short, quick fireball. Explosions only happen when you ignite a...

That's probably a decent assumption although I still don't know what gas would be nucleating out of your beer:confused: If you never had it under pressure then it really shouldn't be doing this, I need answers!!!

Have you looked to see exactly where the bubbles are coming from? I would be more inclined to think that you are pulling up gases trapped by the yeast cake on the bottom. I don't think you are pulling a strong enough vaccum to degass any liquids that quickly.... Plus very little CO2 (or any...

I set and forget as well. I have had beer ready in as little at 10 days. It's usually very drinkable after 7 days but I tend to give it two weeks before I really dive in.

I think they are all pretty similar. I belive austin homebrew has stainless ones if you are picky about that sort of thing.

what did it do to the flavor?

Yeah, but that's in Arizona. Everybody knows that 115 is a dry heat....:rolleyes: :p The humidity around here is the only reason we haven't caught on fire yet this summer. I would say that you guys need some but at 115 degrees, you want as little humidity as possible!

I can't wait to brew in the snow.... I hate it here in Richmond, it's only supposed to be 104 today:mad: I brewed my last batch on Friday, I had the day off to make it a 4 day weekend for July 4th. I started at 7 AM and it really wasnt too bad. I made a pale ale a couple weeks ago and it was...

I also have a two keg mini fridge and I did not put my last barleywine on tap - I'm glad I didnt. I love the beer, but it's not something that you can drink a ton of in one sitting and it's not something that I'm inclined to reach for every night. Another plus for bottling is that you can...

Relax dude, set it at about 12 psi and leave it for another week. Quit shaking your keg, you'll never get anything to settle out that way.

That is disgusting.... I want to try one

What else did you use? What kind of yeast? Did you break anything down by boiling, any gravity measurements? No science experiment is complete without those;) I have to say that I'm not overly interesting in making any celery wine, but I'm all for a good experiment. Give us an update!

One other thing to note is if you used real honey or honey malt. Real honey takes FOREVER to ferment. I did that in one of my first beers and bottled too early. They all overcarbonated, luckily none of them blew up. Side note: I'm a Hokie as well, graduated in '07. Blacksburg is the greatest...