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Awesome thanks guys!! Thanks for setting my mind at ease!

I've kept an ak47 all grain brew in primary for about a month... Should it be ok to drink or am I flirting with disaster?

I had the same problem once, didn't effect anything at all.. Just put some piPe clamps on there, ran my hose at top pressure and kept tightening until it didn't leak anymore, no worries for the next batch!

Lol this one actually had almost no alcohol in it at all I think that was yeast that didn't settle or ferment

Welp, it sure does smell incredible and the wine theif sample was pretty darn tasty too, tasted fine, really.. Hope I just reinvigorated it and didn't infect it.

Ya I was watching the airlock and for three days nothing was happening I actually waited 11 days not five. That's why I thought I might have infected it when I took a gravity reading or something... Idk could nit have gotten stuck possibly? Ten when I racked to secondary it reinvigorated it?

I just had this happen! I used muntons for a goose island nut brown clone I was brewing it was a very vigorous fermentation at first then almost non existent, I checked the gravity at day five and it looked like it was about done, I waited a couple extra days and transferred to secondary while I...

it definitly tastes like theres alcohol in my beer but its kinda missing that kick that you get from commercial beers... i dont know if its just the carbonation that might be different idk, it was clear the fermentation happened through the whole process maybe ill just have to tear into a case...

anyone have experience with this one? will it fit two cornies?

i felt the same way when i first started but quickly realized that i was getting out of control. my first was an irish red i brewed in february then a partial mash oatmeal stout which both were/are incredible... then came the cider and american wheat. the american wheat got infected but i...

This is what I found when I opened up my primary

alright! thanks for the tip! i appreciate you setting my mind at ease!

im a little concerned about the bacteria getting me sick honestly, but i really do like the taste of this beer. I dont think its the water, i have never had this problem before, so i doubt its the water. Could it make me sick?

actually it does taste more like clove now that i think of it!! should i dump it if its bacterial?

lol h22 i was thinking the same thing, just get a big roll of copper from HD and some spring pipe benders, wrap it around t paint can and itll come out great!

the recipe was 4lbs rahr 2 row pale and 4 lbs rahr white wheat malt with one ounce willamette and one ounce cascade at the end it said the optimum temp was up to 79 so i dont think it was the temp? it did sit in secondary for a bit more then two weeks though...

It was a wyeast smack pack for the American Wheat (not sure of the number 1010?) i think it hovered about 70 for the majority of the time but not much above 72 considering thats the temp we keep our house at

I recently tried a American Wheat Ale from NB it was my first all grain batch and it has a strange corriander taste to it. Does anyone know what this might be from or have experience with this recipe, is this typical for an American Wheat?

This will help (i know this forum is old) http://wiki.answers.com/Q/What_is_the_average_yield_of_wheat_per_acre If you plant a half an acre of both you will have way more than enough