Search results

I'm with jtkratzer, save it, who knows what will come of it. Mines completely fermented out now, going to taste it this morning and bottle tomorrow or next. I was thinking of putting it on some fruit but its not correct for the style i'm going for (Berliner Weisse) It will however be stronger...

The first pic is 36 hours in, the last was last weekend, about 4 weeks apart. OG was 1.044 like i said and last reading was 1.012. The beer is extremely hazy now to. I did note that i sucked the airlock dry the first day because the wort was a bit warmer than expected, perhaps i did a poor...

Yes the mango never touched it. This is totally weird, I'm thorough when cleaning, i never re-used a funnel or anything that touched yeast during the day even my sampling equipment. It was a perfect brew day in my opinion only difference no starter was ready on time and by the time it was...

It was "going" to be a mango hefe, I never added anything to it because of the fermentation kicking off without pitching. Its still sitting in the primary, only thing been in the carboy was my thief and that was well after fermentation starting. I also don't add the sample back in, to risky.

I wish i could explain it that easy, here was my process on that particular day: All grain BIAB, did it outside of course, 90min boil, sanitized my wort chiller in hot water and star san, cooled about 20min, flushed my transfer line with hot water and sanitized with starsan, transferred to...

Yea above I noted my reading and my poor taste notes, I have a cold so I have nothing to really to note, hopefully by the weekend I'll be better. It was 1.012.

I had picked it up out of the closet to take the last pic so some stuff got stirred back into suspension.

Pic of the trub, temp and another of the floaties. At 4% i'm above what i believe to be the Berliner Weisse norm for ABV but still has activity so i'm curious if i should leave it finish in the primary and harvest or transfer now to secondary and harvest from there? Suggestions? Lastly a...

Heres some pic's of the readings, airlock and the remaining krausen on the surface.

Took a sample today, 1.012. Almost don't believe it. I have a cold so i can't say much about the flavour other than tart, sour, blah blah blah. I'll take some pic's and post tonight or tomorrow. There is still activity, bubble every 1-2 min or so.

Well its getting more interesting people, checked this morning, bubbles about every second, 2nd krausen, lots of activity in the wort.

Sorry i only posted a quick reply on the last one. I am inclined to agree with leaving it alone for now, the activity is a bit slow, albeit surprising it picked up so much after putting it in the closet. I'll take another ready next weekend and see where it is and post. I would like to leave it...

Bubbling every few seconds now, picked up a fair bit bringing up the temp a couple degrees.

Its been cool in the house as of late to, i moved into the closet and raised the temp so it doesnt drop so low in the evening.

Took a gravity reading today, 1.036, OG was 1.044. Smells more sour than it tastes, i'm going to leave it in the primary, it still has slow fermentation, bubble every 5min or so.

It sure looks like good fermentation, looks like fairly flocculant yeast and i can still see activity in the wort and the air lock is still bubbling away. I'm going to wait a few more days and take a reading. I have a fair amount of trub so i'm curious how i could harvest this yeast successfully...

The fermentation is winding down, doesn't smell so sour any more either. My grain profile and hops are the same as the Berliner Weisse but I will be a bit more bitter at 15 but that's minor. Now wyeast claims 6 days ferment then bottle with fresh wort and some additional culture then wait...

Will do, going to do some reading on sour wheats and keep posting on this one.

It was suggested to me as a replacement for pacman, used pacman before not aa2...yet... got three packs and some recipes to do this weekend...and a hefe to redo, unrelated to aa2 of course.

The pilsner turned out okay, the marzen not so well, smells a bit sour. I agree that I didn't aerate properly, I pitched room temp yeast into cool wort, didn't do a starter etc etc.