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That's what you say now but wait til they got you by the tadpoles... then ye be pullin out teh ribbit card.

I'm a total newbie and I can say the only beer style I've made that was never a disaster was wheat beer. They were all All Grain, and I newbily harvested Sierra Nevada wheat yeast to make the first two. I'm now on my 4th.

They [the ancient mayan prophets] say that in year of a lord 2013 all homebrews and probrews will be infect. there will be a shortage of brew which will lead to fire and brimstone; the dead rising from the grave; dogs and cats living together; mass hysteria...

1. Sounds great! :mug: 2. Blue Moon needs an orange??!

Plastic is made of plastic. Although I am a fan of small batches, if you are going to make bigger batches you should just get a bigger pot. If you are making extract batches, there is an easier way.. the just add water meathador. Well, I don't know it that well but there have been many a...

It's on the edge. The yeast manufacturer says 75F is the limit. Our beloved John Palmer wrote in the old unrevised testament that internal yeast temperature can go as far up as 10F which if my maths are correct would mean the OP ferment was over 75F and potentially nearing 81F. But anyway...

My first was a Mr Beer, whatever came with the plastic bucket. It wasn't as bad as the next few beers which I refuse to dump but can't drink as they are from bad to worse. But if it wasn't for Mr Beer as the first batch, I wouldn't have been drunk for the most part of May 2012 when I maxxed...

Did you shake up or otherwise aerate the wort before adding yeast? 71 degrees is too warm for s-04 in my opinion. It was probably up to 77F in the fermenting beer if you add the heat generated by the yeast. I always wait three weeks minimum, even at such temperatures. Or it might be just as you...

Have you ever taken a beer sample from a done fermentation and thought---wow this beer is Perfect with a capital P and then by the time it's transferred to the next phase, the next sample doesn't taste quite as amazing? Also, things taste good one day and bad the next.. Like if I eat...

Hello reibrew, What yeast did you use? Did you measure gravity throughout fermentation?

You could also bring the adjunct temps to pasteurization (180F) without adding sugar. I don't know how strong your beer is before secondary but adding sugar doesn't seem like a good idea to me ever. I have some very strong belgian ales in the cellar that I will probably never drink because they...

Imma guess it's probably related to yeast being able to process the sugar more than adding wort or hops bittering. Do you want to share OG, FG, yeast used, all grain or extract details? I bet it will help with the responses.

Damn... I love me cheap and easy stir plate 4ever.

Awesome. Wit is such a great beer style. I just brewed a batch this weekend and looking forward to getting to the bottle. Congrats! :mug:

I've had the same experience as the OP. but with white labs yeast. I've noticed that after four weeks at ambient 61F the beer is still fermenting. With wlp001, wlp002, wlp300, and kolsch ale yeast. Never had the problem when ambient was at 68f but the taste is cleaner now.

I've been brewing since April and moved to all grain by the third batch. I'm glad I stuck with this hobby because I had a rough start, as you might expect from most who starts brewing with AG at the beginning of a hot summer without having read about brewing much more than a few posts here and...

Agreed. The yeast will lower the pH.. to the point where not much can grow in the fermenting wort. Sanitizing is proactive prevention. It helps but it doesnt guarantee.

Including walking to your kegerator and sucking down your kegs clean in the blink of an eye? Except he wouldn't do that, see?

Santa's nose always has been fairly ruddy.

To finally clamp down on what is missing that is keeping me from making the best beer ever made. And then, after this success, to lose interest in the hobby and move on to building model airplanes.