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FWIW, I'm trying one presently with the Wyeast, but this first round (now bottled and being enjoyed) is one I did with the Safale US-05. Unless the Wyeast 1010 is exceptionally good, I'm probably just going to use dry yeast going forward with this. Second round may also just go 3 weeks in the...

I've got a honey weizen package as well from them, which is odd in that it's nearly the identical beer, and uses the same liquid yeast, but if you go with dry yeast, it uses a different blend. Not sure what the reasoning is there, but so be it. Haven't tried the honey weizen, but the...

Just tried my Northern American Wheat extract kit this weekend, it was bottled last Thursday, after sitting on Safale US-05 for a bit less than a month. Brewed it with a flameout addition of a pound of clover honey, and added apricot at bottling. Three days of conditioning in the bottle...

Yeah, I get the point, but these were all rinsed IMMEDIATELY after being emptied, and were also soaked in PBW to get the labels off before a rinse and starsan before bottling. I'm not saying cleanliness isn't next to godliness, I'm just having a hard time seeing what I'm doing differently from...

I can only assume maybe sitting upright with the tops open allowed some funk in some of them, or I wasn't sufficiently careful, so I am going to try the starsan and maybe the next batch I'll just pop in the oven at 340 for the hour-plus to nuke them sterile.

If you have the option, the larger the boil you can do the better. Consensus seems to be that it makes a big difference... not necessarily practical on some stoves, though. I just do mine outside on a turker burner...

Bottled another batch last night, hoping I controlled the variables a bit better. Freshly made batch of sanitizer, ran six to eight bottles at a time, left them inverted with necks in starsan until ready to fill. In a total RDWHAHB moment, the filler flipped out of a bottle, scuttled across...

Caps in starsan straight onto the bottles... thrown away if they had been previously soaked and left over.

What happens if this gets too cold? Does it cause a problem if you dip below 65, or get stuck with the fermentation or similar?

Sheesh. It's a little confounding, as these were all bottles that were rinsed immediately after first use, then jet washed, then PBW soak to removed the labels, and finally fully dunked in starsan and left to sit inverted on a starsan dipped rack and bottled immediately. There was no dirt...

Two batches, both fermented on the warm side. One extract hefeweizen, one petite saison extract with specialty grains. Both were in primary for three weeks, some bottles were great, some were just kind of sour-ish, in each batch. Not brewed in the same fermenter, either, nor on the same day...

It's all pretty new gear, no metal utensils on the plastic etc. Just trying to figure out whether it's something I've done that is making the stuff inconsistent from one to the next... thought it might be some odd wild yeast, but I'm stumped as to why somed are sour and some aren't.

What about a pressure cooker/pressure canner?

Also, FWIW, the plastic is all new from this year. Nothing has been around that long...

I did the current round of bottles in the oven... I had them at 240 for about a half hour for each round. Is that sufficient, or is it needing more than that? That was the heating regimen I've used for canning equipment and yeast starter jars...

Even come winter, I don't think I could keep any part of my house within a 3 degree temperature range that was that low, let alone in summer... just my personal, humble opinion.

Seems like a pretty darn narrow temp range... is that accurate?

Can you pressure can half full jars? Does that even work? Is there a risk of processing with so much extra headspace?

I'm finding that from one bottle to the next I sometimes get an off flavor after conditioning. Some are somehow "tangy" a bit. What's it infected with, and what can I do to limit that infection? I'm soaking with starsan, but I wonder whether the possibility of wild yeast in the batch could...

I thought you weren't supposed to do starters for dry yeast?