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What kind of coconut extract was it? IIRC all of the LD CARLSON brewing flavor extracts aren't made with any fermentables in it.

I can't think of any off hand.. BUT it would make an interesting experiment. One would think you would get better hop extraction from wort than with just water.... But I don't know. EDIT I just did some googling and this thread popped up.. I haven't read the whole thing, but in the third...

That's the point of distilled water, the distillation process removes them.

I'm from this school too, I'm surrounded by some of the best water in North America- the Great lakes... BUT I will say that if your water is heavily chlorinated treat it with a campden tablet.

He says in his last post to me that "The beer mellows with time" if it were a chloramine issue it wouldn't go away.... And I've tasted strong carbonic bite, and I could see how it COULD seem bandaid/rubbery initially, especually since terms like Band-aid, Horse blanket, and actually subjective...

I make raisin infused rum, and then use the rum soaked raisins in pies after they've soaked for a week. I can say that half of a 1 pound box of raisins in a quart jar or rum makes for a nice rum. But dilluted in 5 gallons of beer, I might use the full pound of raisins in the rum and add it all...

Well..it's done and working..... :) What I ended up using was just a basic stainless beverage "y" from my LHBS, and this nifty 3/16 beerline quick disconnect from Kegworks. You can see both the "Y" (more like a "U" with a tail, and the QD here; A Better pic of the hose...

That's two separate things... the first, which you answered that the beers "mellows with time" proves that you're sampling too soon and dealing with carbonic bite. The other issue- hops fading... That happens all the time.. hops ALWAYS fade over time. That's just the way it is... You can...

Brulosopher has some mention of carbonic bite in these articles... Sparkle and Fizz From Carboy to Cup, my kegging methods....

All this sounds like is you're getting co2 bite from trying the beer too soon, while it's not even carbonated, but has a lot of co2 floating around... The proper name is "Carbonic Bite" And here's an explanation of what it is... Especially if you're burst carbing the beer as opposed to...

Stopping bubbling doesn't mean fermentation is stalled... an airlock is NOT a fermenation gauge, it's a VENT to bleed off excess Co2. As fermentation slows down from the initial concentration of sugars that the yeast are orgying on, less EXCESS co2 is produced, meaning it doesn't need to VENT...

One of the most asked questions... The answer is- you're going from billions of cells down to millions... and you will be fine.

Make more beer now... it's called building up a pipeline. Having beers at different stages of fermentation and conditioning means that you won't run out of beer for one thing, also that you'll be able to let batches condition longer which means they'll have plenty of time to improve. You'll...

You want it if you're making a Flander's Red or other sour beer.....under that is AWESOMENESS.... I just bottled one that had something similar.... twice... once when I added the "bugs" to the finished beer, and again 6 months later when I racked it over several pounds of raspberries....

Different beers interact differently with differnt grainbills...it's that simple... as is the idea that an airlock is NOT a fermentation gauge... all it is is a vent to release excess co2... and co2 manages to find it's way out of the tiny, non airlock bubbling spaces, no matter what you may...

Maybe, maybe not... the point is, if it's NOT carbed in the 2 week you predict, he shouldn't declare that there's something wrong... he just should wait longer. That ultimately it will all be fine... that carbing is both foolproof and finicky.... and the timeline is defined not by US, but by the...

Why don't you post a pic, and then we can tell you that everything is fine, and it's supposed to be that cloudy... Things like this, pics really help. ;)

Do what wedgwe said except drinking after 2 weeks... Read this and repeat "Three Weeks at 70, Three Weeks at 70" In actuality it may be 4 or 5 weeks, because it may take your yeast a few days to get up to speed after being forced into dormancy by the cold. But either way, you haven't caused...

Oops.... Here try this- (Not Quite) Ugly Junk, Graphically Changeable Tap Handles

You mean like in my thread? You might want to make a magnetic display board like I show at the end of the thread.