Search results

I juiced blueberries do get a gallon of juice and added at flame out and let sit for a while. Came out great.

I agree that it is doubtful you have an infection. When I do use a secondary I have seen what you seem to be describing. It is just ale yeast. Got to use and trust your hydrometer. It is like a compass to a person in the woods. Proper sanatation should ease your mind. Relax, have fun...

50 cents sounds like a good bargin fix to me.

+1 on #3. Give it 3 weeks at least than try it again.

+1 on dumping it. I know the beer is never ruined but glass and other stuff in teh wort would have made me too nervous also.

I use a wing capper and have always done it alone. The bottle has not slipped. P.S. I am surprised nobody has said switch to kegs yet though.

Looks like busy yeast

I use liquid yeast for some styles but have been strictly muntons prior to reading on here. Used Notty with a kit and liked it. Just read up on US-05 and that seems to bee good also. Thanks for all the advice.

I tend to leave my beer in the primary for 3 weeks. At week 2 could I take the top off and dry hop or do I have to dry hop in a secondary?

Wow. That is the best I have heard for an explanation on that. Thanks. That is something that has puzzled me for quite some time.

Funny you mention that, I had a similar foam on my Sam Summer Wheatr clone. Wife thought it was mold but it came out fine. Am drinking one now!!!

In what used to be west Berlin there is a cool Irish pub but I forget the name. It is near a polish army base.

We juiced a flat of blueberries and added them to the boil at flame out and let sit for 15 mins or so.

Use lemon zest if you have a fresh lemon. you could use the lime instead OR in addition to.

Takes a few hours to get from Frankfurt to Garmich. I lived in Friedberg from 85-89. Lots of good beer to sample. In Frankfort search out an area called saxenhusen. The local brewery in Friedberg is Licher. Google it. Pretty good beer.

That foam is probally not an infection. You will be fine

After reading many poor reviews about it I am considering changing my standard dry yeast from Muntons to Nottingham. Any opinions

Same yeast I used. I let it sit in primary for 1 week and secondary 45 degrees for 2 weeks

Thougth SNPA used magnum and pearle hops?

I would not at more yeast. I think it will carb fine.