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Maybe I do. Sorry for bumping this for no reason.

Now am I paranoid? This has got to be contaminated. Not that I want it to be.

Just dump the Miller.

Thanx guys I was nervous.:ban:

Is this infected? I had temp control prob. I pitched new yeast and still no fermentation.

HAHAHAHAHAHAHAHA! My thoughts exactly!:D

He said the campden tablets will kill any wild bacteria that might have gotten in when I opened the lid a few times to check it.

I don't have any krausen either. I just ran up to my lhbs and the gentleman gave me campden tabs and some new yeast although he convinced my to use a wyeast instead of the danstar. Will it still be a saison using canadian beligum?

I will be getting a temp controller. Should I pitch new yeast or let it ride?

I used the danstar belle saison.

I used an ice bath and wort chiller to bring it down to pitching temps then I used the belt and blanket to hopefully bring to mid 80's for the saison yeast. I never expected that belt to make it 100 degrees. I was thinking about pitching more yeast. No?

Hey guys I brewed a 3 gallon batch of saison 48 hrs ago. I have a brew belt and blanket on the primary. The belt package says it will keep the wort at 68 - 75 degrees. I took a temp and its at 100-101. What do I do? Did I kill the yeast? Is my wort ruined? Can I pitch new yeast?

Hey guys I have read through threads that noobs like myself did not add water to their airlocks but couldn't find an answer to my question. I added water to the airlock wed night for a batch that was brewed on Monday. The airlock did bubble pretty good but this morning (Thurs) I have no...