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Ha! No, I was responding to an earlier post that asked if I kept a half gallon or racked the whole thing. Sorry, didn't dump a thing. It's fermenting great at the moment. Can't wait to taste it!

I dumped the whole enchilada. Wasn't sure what the outcome would be though... And yes, autocorrect has misrepresented me on several occasions!

Is it a big deal if I lost some water through steam during the boil? Didn't even think about it or realize it until today when I checked it (brewed yesterday) and saw it was starting to ferment, but was about a 3/4 inch below my 5 gallon mark. Is that going to effect the taste? Alcohol level...

Yes. That must have been it. Cooled to 65. Took out of the ice bath and racked to carboy. Moved carboy to my cheap bucket/tub cooling system (carboy in a big tub with cold water and a towel wrapped around it). That's when I noticed the bubbles. They've stopped now. Got it settled in at 67 degrees

Just finished a batch of wheat/IPA. I have activity in my airlock after 5 mins... Is that the air working itself after oxidation or is that actual CO2 already???

great recommendation. Just read the first chapter and it already has been a great help. Heading down to my HBS to get another batch. Confidence restored! Thanks!

Sure. I put my water in my kettle, brought it to near boil, added grain. Then it started to boil over and I turned down the heat. Big mess on my stove. Am I not supposed to boil the grain?

Admittedly I didn't take the valve off the bottling bucket to clean. But like I said I tasted it prior to transferring to my bottling bucket and it tasted sour at that early stage. People said I probably just didn't understand what green beer tastes like - and I'm sure they're correct; however I...

Yes, kit beer. Dry yeast (remember, I'm a beginner). Boil: I boiled my water, put in the bag full of grain, once boiling I took it out and put in my LME. (note: water was at full boil before I added my LME. Also, my grain bag came untied and I had grains floating all over the place). Then put...

This isn't a typical intended sour beer. While I absolutely love sour beer (in moderation of course... Not the kind if beer you'd drink a pitcher of) my "beer" is not the good kind... :/ oh well, next time...

Wow... Didn't realize it could keep fermenting. Once the gravity readings stabilized and there was no visible activity in the airlock I thought I was home free. I'm taking a bottle to my HBS tomorrow morning and getting his advice... If I can convince him to taste it lol. Gonna keep my head up...

Ok wait what's this about bottles exploding?!?!? Lol is that seriously a concern?

I love sour beer... The good, tart sour beer. Not this crap I have... Lol

I'll just let it sit for a while and buy some new bottles and try again... Soo bummed cause all my friends are excited to try it. Now they'll never trust me!!! Lol

Got home today totally stoked about opening my first bottle of home brew (blonde ale). Fermented for two weeks, bottled for two weeks. Gravity readings were what the directions said they should be. Looked great, great head and color. Tasted sour as can be. Sooo... 1) what would have caused...

Unionrdr... That was a cool story. :mugs: to you brother

Temperature has been tricky. I've kept it hovering around 70-72... But it's 110 here right now and the room the beer is in, although cool, is facing west. I've been wondering if I've messed that part up

Sour has a connotation that means it may be infected? I sanitized like crazy. :/

I hope you're right! I don't know how to explain it but it didn't taste like good beer. I don't know if sour is the right word... But I was thinking that maybe I had the thief too low and I got some trub. It's not bubbling anymore so I think it's done. I followed the directions so I don't know...

Tasted sour. I guess that's the best way to describe it.