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Well, what's the worst thing that could happen? Extracting undesirable aromas? ETA: Might a household mixer do the job?

Maybe a tough wild yeast has taken residence in it? Though one would assume that your yeast had finished fermenting fermentables, had it finished.

All right. Then I'll put it in one of my carboys, stuff it away somewhere and forget about it until I have bottles free, or the money (and incitement) to buy more bottles. Maybe I should invest in a bottle capper, those swing tops are pretty expensive, and you need almost 40 for a batch. Hm...

Ah, that's right, that's why you need to stir your fruit and all. So maybe a species of wild yeast, then.

It looks fungal to me, anyway... Mold, maybe?

Wow, that's really interesting. I'd love to see some of the really experienced guys comment on that. Never seen anything like it, but then again I'm pretty new to this.

How long would it benefit from aging? I won't have any bottles to put it in for a good while anyway.

I went shopping yesterday, and bought some stuff to make a Stout. This is what I was thinking about throwing together: 5 gallon (19 liters) 0.5 kg Crystal Malt 60L 0.5 kg Roasted Barley 3 kg dark LME 1 kg amber LME 30g Centennial 11% @ start 30g Admiral 13.75% @ 30 min According to Beersmith...

The beer tastes good. However, today it was still at 1.020 (-1-1.5 degrees or so adjusting for temperature). I think that room might be a bit cold (17-18 degrees), so I moved it upstairs, into a slightly warmer room (just over 20 degrees C). I don't know if it was a good idea, but I gave it a...

I'll have a look at the gravity again this weekend, then check if it's stable once I get my bottling bucket. It doesn't feel meaningfull to wait weeks for an extract-brewed 4.4% pale ale.

Unlikely, given that the evolutionary pressure on metabolic functions would have been very strong, and the time where it hasn't mattered as much is insigificantly short. Anyone who would have a "different metabolism" would be either outcompeted, outcompete his peers, or become the ancestor of a...

Yep, the OG (according to the recipe, I forgot to measure the wort) is 1.046, and the reading was about 1.020, giving me an ABV of about... 3.5%, even, I calculated with 1.043, before. I used 2 packets of yeast for a 5g batch, that probably helped. Bier: All right, I'll let it sit around for 2...

So my first brew is fermenting rather quickly, it's John Palmer's Cinnicinati Pale Ale, with a modification of using light DME (because my supplier didn't have pale DME, no big deal). It's up to 3,0% after less than 24 hours, and Beersmith churned out the final ABV at 4.4%... Meaning it's soon...

Wow! I took a gravity measurement, and according to it, it's already fermented 20-23 points! I had to calculate the starting gravity from the extract since I didn't measure it before I started fermentation, but since I just used extract it should be fairly accurate.

Wort seems to be tagging along, was a bit of kräusen when I woke up this morning, but it was gone after I came back home. It's taken a coffee-with-milk or toffee colour.

Sorry to hear that, I hope you need those meds badly. You seem to be confusing "all smokers/heavy drinkers/whatever die young", with "People (on AVERAGE) who eat right and exercise and don't smoke or drink heavily live longer than people who don't eat right, don't exercise, smoke and drink...

The reason for why it went as such was basically that I was going to pour it into my fermentation bucket at first, but then I realized it was scratched to hell and back, and infested with some hard-to-get-out goo; They're heat resistant as hell, and could've handled the water - you can even boil...

Yeah. Luckily I have a bunch more. Jcmccoy: It wasn't water for sterilization, it was sterile water for the brew. Obviously I should've let it cool first.

My wort is cooling in the bath tub right now! Brewing went great... well, minus one little thing, ehm... You know how when materials get hot, they expand? And with an uneven heat distribution, the expansion will be uneven? And how this can cause hard and brittle things to break? Well, apply...

... At least on this part of the hemisphere. Of course, you know what that means - Time for lagering! I'm a huge fan of dark lager - in particular the dark Czech lagers that I've had. Once I'm done with my first extract brew, and have put together my mashing equipment, I figured it's just the...