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All fermentations are ugly, and stinky, and often random depending on yeast strain and grainbills.... There really is not such a thing as a krausen that would be an indication of an infection. Chunky, foamy, anything you can think of a "normal" krausen could and will look like.... There's never...

In over a decade of answering brewing questions, I've yet to actually have met anyone who posts on here who DIDN'T add priming sugar... it's in EVERY kit instruction and book... Just sayin. Especially since Brewers Best (and most) kits come with a little packet of sugar and instructions on what...

This is it in a nutshell. The maltser in essence already selected the water profile when he mashed the grain and created the wort they concentrated into extract form, so by using only RO water, then you are getting the purest version of what the beer is meant to be. He may vary well have used...

I FINALLY just bottled my first Sour, a Flander's Red with Raspberries after about a 2 year process. Since I didn't remember what I should do, I "boned up" on what was needed to bottle them, and pretty much everything I read said add yeast at bottling. I think one of the articles I read said...

Actually THIS is the thread I encourage noobs to read... it was inspired by this very thread.... :mug:

Many of us dry hop in primary instead of racking to a secondary, which means a ton of trub.. won't affect dryhopping one bit.

For two to four weeks, or cold crashing, Nah... there's plenty of yeast. Several months or for high gravity beers... probably repitch.

I assume all modern fridges are "frost free" so you probably aren't seeing any ice/frost buildup anywhere in there are you? I know from my chest freezer biting the dust in the one way that can't be repaired, an inwall freon leak, that mine was doing the same thing getting warmer, but there was...

I don't have much to offer on this, sorry. I'm thinking the Nottingham that sat for two days ended up not being the healthiest and contributed to the problem (I've never gone that long with a pitch on yeast cake. Usually I rack the beer away from the cake into a keg on the same day I've planned...

This thread is old, but it's what was the main discussion right after Palmer started back peddaling on the whole autolysis thing. Basically he was hearing more and more about people like me and hundreds and hundreds of brewers online who said, we've left beers for upwards of 6 months with no...

Autolysis, in extended primarying has been long proven to be a myth.... it's a product of old thinking from back in the days when yeast was less healthier that it is in the 21st century. Even John Palmer who sparked the Autolysis panic with the first edition of How To Brew admits he was just...

Pictures always help in diagnosing these things.

I agree with Flars. I'm thinking you racked before fermentation was complete, or the yeast had stalled and got woken up when you moved it.

If your "room temp" is below 70, then yeah it will peobably need a couple more weeks. One thing to do is to give them a little roll or shake to kick the yeast back up, and move them to an even warmer spot. Carbonation, especially in "normal" beers is really a fool proof process... you add more...

1) Forever... A keg is the best place to store your beer....No light, and co2 to protect it. Keep it cool, and it will be fine. I've just put a beer back in the keezer I think I pulled off to switch with something else before my house fire 3 years ago, it got shuffled in the move back then and...

Split the batch and do both..... Then come back and report the results. :)

A little yeast goes a long way, meaning if you can even get a tiny amount of yeast, let's say one packet's worth, or a "slug" of yeast from a brewery (or bakery even,) or even the yeast from bottle conditioned unfiltered beer, then you grow and harvest. For example if you have one pack of beer...

Holy crap, I just took stock of all my beer related activities today and I think I had one of the busiest beerdays in a long, long time... Lemme count the ways.... 1) Kegged 5 gallons of my Kentucky Common so I could use the yeast cake for my Rye Red Ale I planned to brew today. 2) Ran out to...

Because you mentioned 6-row weeks ago I did 10 gallons of this with it on national homebrewday, 5 for me and 5 for a friend's wedding in July. I'm going to nat carb his in the keg with CBC-1 yeast and table sugar. I'm racking my 5 gallons into a keg right now to force carb it.

Read this and watch the video... and walk away from your beer....