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Pitched dry yeast and no action, so 30 hours later aerated and put in another packet. Another 24 hours and still no activity. Now what.

does using a plastic fementing bucket as opposed to a carboy effect taste?

does using a plastic fermenting bucket as opposed to a carboy effect taste?

if I am using stale adjunct grains, like I have them crushed and the stored in a plastic bag in the refrigerator of at room temperture for 2 to 8 weeks, how might that negatively effect the taste and when would it be tasteable?

if I am using stale adjunct grains, like I have them crushed and the stored in a plastic bag in the refrigerator of at room temperture for 2 to 8 weeks, how might that negatively effect the taste and when would it be tasteable?

I will be at the Hilton Antole hotel next week. Is there a brew store I can get supplies near by? Or a good beer? Thanks

If the the beer, which was great at bottling and for 2 -3 weeks, then bad at week 3, is better, not great but better than week 3 at like week 5, what does that tell you about the cause of the problem?

Yes, and some folks say its okay. But that's not the point. It WAS a very good, clean, fresh pale ale, then it BECAME, some okay sour whatever it is.

5/16", says for beer. Ir you've been using one that aerates as you transfer and make good beer, then me getting some in inadvertently can't be the problem.

When I sanatize with iodophor I don't rinse after. I put the wort in the bucket still wet, run it all through the tubes and don't flush it with water, just run it through, and fill and submurge the bottles, then empty them after being full for a few minutes and then fill with beer. I had...

When I say rinse, I mean put 3 gallons worth in my brew pot and submruge and fill 6 to 8 bottles at a time and leave them there for a few minutes.

I know this is tough, thanks. I'd say more astringent, like a tea bag, but don't know that you can't say cardboard. The smell is not good and the after taste just hangs.

If that was the issue, would not the beer go flat?

It seems most people think its sanitation. I don't like that idea because I think I'm doing all I can, including changing siphon tubes and fermentation bucket. This brings me to two questions: 1. If its yeast v. bacteria, can someone describe the difference in taste? What does infection taste...

I'm getting more confused. This last time the batch bubbled for abut 18 days and the FG was where is should be (don't remember) so I'm wondering why yeast is suspected? I don't use kits and usually use us-05. I just can't get liquid yeast. It seems most people think its sanitation. I don't...

i use dry yeast

Hop bitterness would develop after 3 weeks in the bottle? I used 1 oz Cascade at 60, 30 and 5 min.

I've done the DME make my own recipe route.

I don't keep my beers in the carboy for nearly as long as I used to. Conventional wisdom in the homebrew community seems to say that your beer should be in the carboy at least three weeks and then a lot of guys do a secondary after that. Unless it's a high gravity beer (> 1.060), I only do about...