Search results

that seriously looks like murder! You should turn yourself in now while you still have a chance but I am not going to lie. It doesnt look good for you man.

I want to know what the best tool is to use when corking LOTS of bottles. What have you found to be the best for you and why? How far do you drive it down into the bottle? The corker I use ( a cheapo) buts a smushed piston mark at the top of the cork. How can I get a more professional looking...

gosh everytime i see that plastic mash tun it looks better and better each time. At this point, i think i am aware nothing can happen to you from the plastic. I am not sure why I dont move on it. I think its because I would like my whole brew equipment to look some what uniformed. However, I bet...

no the beer has aged now for 6 weeks. Its a unitank and i dumped the trub the in the first 2 weeks. I am going to bottle condition it for 2 months now.

At this point, I have to say those are encouraging words. I hope it turns out for the best. I hope this is the first strain of the white funk to drop the bomb on us all. I mean MY GOD I TASTED THAT MONKEY JUNK:eek:. I have to say I am really maturing as a brewer. Thanks again everyone for all...

God I hope so guys LOL. I couldnt sleep at all last night.

Thanks guys. I really dont have the means to filter just yet. However I may need to find the means. Was anymore info revealed in post #28

I liked the idea of the 55's together the only problem is dumping that much grain. The barrels are 22.5" wide so not a lot of working room. I want to be able to weld a door at the bottom so I can empty the grains out. Good lead on that website thanks! I had not seen it before. I think his name...

Ok so the white stuff on top tastes like oranges which was used in the recipe. The white stuff was creamy in texture. It by no means had any bad taste whatsoever. If you look in the picture it looks like colonies are growing in certain parts of the white film. However, after further review it is...

Does anyone know of one or know a way to DIY one? Thanks

well we will see about that. I do not think this story is over just yet.

I went to a probrewer site and this is what was said. I see this often when I dry hop in bags through the top of the fermenter. I figured it was something on the hops themselves or the nylon bags (although I always sanitize the bags and not the hops). I've always assumed that it stays...

if its not an infection in your opinion. I should bottle this right? I have never seen mineral or protein scum before and no one else on here thinks it looks like an infection. to me your explaination makes sense because I want it too :D however for more reasons than that. In 2 days it reached...

When I was taking it out of the side port I would notice little white things going through the tube. Then when the bottling bucket began to fill the top layer was the white stuff just smaller and more broken up. But when i came back for the camera and other times its completely gone off the top...

What does the gravity dropping mean? That its eating?

Should I order the 400+ bottles and starter the bottling operation on the fly? IT TASTES GOOD. I dont know what an infection tastes like. I havent had one before but i can say it tastes and smells good. I had someone else just taste it too. IF i bottle should i skim that crud off the top?

no the gravity is the same at 1.010 I mean its at 8%. I dont understand how an infection can occur.

It tastes just like it smells. GOOD. It has really smoothed out. It tastes like a nice belgian triple

So it was brewed 6 weeks ago. Really it has just been aging because its a belgian triple. it was a wlp 500 at 68 the entire time.

OMG WHAT ITS GONE!!! From infection. This is nutz. In 2 days, it went from 1.072 to 1.010.