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I agree on the infection and what makes things worse is the whole selling point they tried to pitch was the beer never touches air so it can’t get infected. The system just doesn’t work

I have a cream all with 3 days left on Primary fermentation that I want to rack into 5 separate 1 gallon containers to flavor differently. Which leaves me with 2 questions 1. One of the flavors I would like to try is to add some lemonade into the secondary fermenter for flavoring. Does anyone...

I’m not going back. I found another supply store that I like much better. They sell five gallon cooler tubs which I like the simplicity of. I really would prefer to build my own with the pvc slotted. That’s what I’m used to. And for wort chiller I think I just want to go with a regular immersion...

Guys this will probably be long, but I wanted to share my story. I’m not exactly a new brewer; however, I have not brewed in a long time. I wanted to get back into brewing and really all I needed to do was clean my old equipment and build a new mash tun. But I had stopped in at a local brewing...

Thanks for the reply

Sorry if this is in the wrong spot. It is t really about fermenting, but the question is about the fermenting process. My names Mike. I’m not really new to brewing. Or home brew talk, but I haven’t brewed in a while. Anyway. Recently I brewed a cream ale that I have sitting in the primary. What...

Finally got it light recipe was great. I'll post pictures as soon as I put it in the secondary. Thanks guys

that looks amazing

Also what are wort starters used for?

Where does everyone find cheap uncrushed grain at online? Thanks, Mike

That is an AG Brew

What is Cold Crashing?

Also it looks awful cloudy considering I used SuperMossHB

I'm on the verge of giving up. I can't make a light beer to save my life. I've made multiple batches of brewer's best octoberfest kits. Then I started playing the LME batch recipes and made a high gravity Hefeweisen which was good tasting, but malty and a little darker than most hefeweisens I've...

The answer I got was after 2 weeks the grain starts to go stale, but it is a very slow process.

Delicious!

Does that look Blonde to anyone?

Thanks for the help.

I've heard people talk about efficiency. How is this calculated. Actual OG compared to OG suggested on the kit?

Do you have to get an external thermometer for lagering or are there people who successfully turn the regular refer thermostat down to acheive the temperature they desire? Mike