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You have a witch living nearby who has cast the evil eye on you. Have rum chasers with your beer and all will be cool.

Gotta look after the "Leader of the opposition" or SWMBO.."She who must be obeyed". Cervesa just means beer in latin don't it?

I got sick of all that washing carry-on and now I just put a cup of slurry into a Litre (quart for you fellas) of 1.040 wort and let it do it's stuff for a day or two then pitch. I've pitched stuff kept at room temp under beer after up to 8 days that's fired up a cracker. Mind you if you want to...

Calcium Oxalate build-up maybe. Sodium Percarbonate in hot water lifts that stuff off really well. Fun to watch.

2 weeks isn't long enough. I get eager to taste my stuff and I always factor in that over ensuing weeks the carbonation will increase. I marvel at how different the taste is after 2 months in the bottle compared to 2 weeks. Patience is a virtue so they say.

Dry hop it buddy and hope for the best. Then mix it with store bought beer. Works a treat. Then if it's no good, serve it to any free-loading varments who over-stay their welcome.

Hey crispy. Amarillo is a tasty hop. But, are you sure you didn't get a waft of real armpit stink? Once brewed a beer and I had a dead bandicoot outside my brewshed and boy did that throw my senses out of wack.

Make a bloody mary with the vodka, chuck the lid and put cling-film held down with the seal-ring. You know it makes sense.

Not everyone has the room or ability to keg or cold-crash. I usually let them settle for a week or so after final gravity then bottle. Ole Smoky, it's what you feed them not your beer mate.

I'd say that it's clear evidence you have a witch living nearby and you should start collecting firewood. Plus a large balance scale and several ducks.

This hobby can be as simple or as complicated as you wish. I've found that a bit of effort trying new methods of doing things generally pays dividends. You don't need flasks and stir-plates to make starters. I only wash yeast if I want to store it a month or so. Otherwise it's a cup of slurry in...

American Ruby Bitter Ale.

It doen't take much time or effort to set a blow-off tube. Better that than cleaning up stuff and thinking I wish I had etc...

**** red? Here in Australia, "****" was a derogatory term for Italians. It sounds funny to me hear it after all these years.

I admire your adventurous spirit ifearnothing0. Have you ever tasted this stuff you're making? Sounds like a firey hot fusel concoction liver busting beverage.

If you have 4 gallons that look ok, why don't you just watch this and see what happens? It looks kind of like acetobacter thing-ummy what's it. I'm no expert, but I love experiments. Otherwise rack off it and see. Could it be brett'? If it is aceto', make pickles.

Ease up on the specialty malt. That stuff is great if used correctly, but reading some recipes, I have to question some peoples' sense of taste. I find many commercial beers of all styes too cloyingly sweet. The art is to find the balance grasshopper.

Do you do most brews with that much carahell? I think that's the problem. You've moved 40 points yeah, so I reckon it's not stuck. Chuck in some champagne yeast and see if that'll eat up some more goodies. Anyway don't freak out man. Just have a couple more froffies and I'm sure it'll be fine.

what yeast are you using?

Go ahead, make your brew. In olden days fermentation vats were open and olden days are not that long ago. I know because I'm a card carrying old fart. It'll be fine.