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I only have two kegs. So I put the bucket of beer outside in the cold and I'll get drinking until I have a free keg. I guess this'll teach me for taking too many samples. I bet that's how it happened.

That's what i thought. Tasted amazing the other day, still not noticeably funky but I don't know if i should bother bottling or dump. I've gone to the hassle of bottling suspect beer before only to find i've wasted my time. Damn! simcoe isn't cheap over here in the UK.

:(:(:(

Give it to me strait. What do you think?

that should be fine, but flush out well with sanitizer. put any hops in a hop bag, not over the end of hose, otherwise it will block.

I had infection problems from my FV with a spigot. I wouldn't take too many samples if I where you. Just one or two.

As far as i understand you don't need a starter if you harvest enough yeast. Correct me if I'm wrong but the Mr Malty calculator gives an amount of harvested yeast and does mention a starter. This is for washed yeast though. As others have said you could pitch on top of an whole yeast cake...

I have been having good success with No Chill + BIAB recently. Haven't used the chiller in months and saved a lot of time and mostly my beer has been good but I have had problems with my dark beers being tannic and astringent could this be due to the No chill or is that a red herring? I've also...

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Guiness is one of the lighter, easier drinking stouts around. You could try a sweet stout but I suspect you just don't like stout.

yep

Ok, will do.

My thinking was some vigorous fermentation would drive off the sulphur. And it does seem to have worked, but now i just have a new problem, tastes really cidery. Should have just left it alone. I always do this:( Hopefully in a week or two it will have sorted its self out. i also put some dry...

my 2nd beer has got better with time. i went ahead and put some sugar in the latest and this does seem to have helped, but it is quite dry and a little sharp. hopefully with another week in fermenter it will be ok.

Ok Thanks Jukas. Another piece of kit needed eh? I guess i'll just stick to liquid and dry yeast for a bit. Any fixes for my beer now? I did add some sugar with the hope of driving off some of the sulpher. Maybe just stressed the yeasts more.

No one?

They where all english ale yeast fermented at 18c to make OG 1.050ish beers. Process is as mentioned. Growing up from 10ml to 100ml to 1.5l starter(no stir plate). Also I don't have much equipment to use slants so instead of using a loop to transfer yeast into wort i just sloshed some wort...

Looks interesting. I wonder how long you can store the yeast under beer as opposed to water. I seem to remember Jamil saying when he washed yeast he would store the slurry with a little beer on top and then wash it when he is ready to grow up a starter.

bump

why would you need to wash a starter? I would just make 2 large starters and pitch half a pack of yeast in each. once fully fermented keep in fridge until needed. Messing around with it any more will just increase your possibility of infection.