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Hey, we found a dead mouse in our beer, eh? That means you owe us a free case.

I use US05 for mine and it's always great. Go for it!

Your beer will be just fine. If you still have active fermentation, then you have plenty of yeast left to clean up. The yeast you left behind weren't in suspension and wouldn't have been doing any work anyway.

I got the nickname when I was young and wild. Some of my pastimes resulted in my being quite skinny and well... ...but I'm feeling much better now.

If it tastes good, drink it! :mug: I would add that aging does wonders to mellow it out. Mine is about 7 months old now and is much better than when it began.

I have a stupid question for you. Are you sure that the redness of the raspberries didn't color the indicator paper red? I don't believe it's possible for it to be that acidic unless you made vinegar.

Glad we could solve your problem. :mug:

What was the recipe? I've done raspberry meads several times and never needed to adjust the pH. Then again, I enjoy the sour twang.

That's a good thought. You could have a leak somewhere in your beer line (including the QD and diptube), but it would be strange to have a leak in both kegs/lines. What's the carb like when you pour at 4psi? I wouldn't assume that the regulator (even if it's a nice one) isn't wrong. If your...

What is the elevation difference between the liquid out and the tap? Do you get a lot of foam at first and then it settles down, or is it consistently foamy? Maybe try an epoxy mixer in your dip tube? Works great for me.

Are any of you guys from southeast Colorado? Surely I can't be the only one out here with fermentation on his mind.

I usually substitute US-05 so I can ferment slightly warmer. It's still quite delicious.

I got my BS at MSU in the early 2000's. My LHBS was in NOLA. I would have killed for a store in Tupelo. I wish you the best of luck in your endeavor! :mug:

Actually, I hate wheat beer. Different strokes and all... I'd serve them some Centennial Blonde. Now that is a crowd-pleaser.

I had this problem recently. It turned out that a bit of hops from my dry hopping ended up clogging the tube/poppet. I just released the pressure, star-saned the outside of the beer-out fitting, pulled it and the tube out and rinsed them well with star-san. Problem solved. I hope your fix is...

I'll second the epoxy mixing tube recommendation. I use them for all my kegs. I'd also suggest pouring at a more reasonable psi (~14-16 @ ~40F). You can always crank it back up afterwards. I'm no genius, but I think you are overcarbing if you leave it at 40psi for more than the first couple of...

Nope. That still doesn't make sense. I'm not trying to be obtuse here. I'm just not sure that you're thinking this through all the way. If fermentation is still active (as it would be if you rack early), then, by definition, you still have enough yeast in suspension to finish fermentation...

That still doesn't make sense. Whatever yeast is in suspension when you rack remains in suspension. Whatever yeast has settled into the yeast cake wouldn't be resuspended in the primary to finish fermenting the batch unless you stir or shake it, which most of us never do. The cake is all you...

Why would this be true? Please explain, because that makes no sense to me. I've transferred fermenting beer on several occasions and never had a stuck fermentation. If anything, I've heard of people racking a stuck fermentation to get it going again.

When I do secondary (generally just to free-up my larger primary), I usually do the transfer before active fermentation finishes, so that more CO2 will be produced.